Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese {A Meatless Monday Recipe

Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese  {A Meatless Monday Recipe

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This broccoli-cauliflower galette was the first galette I have ever made. I made it a few weeks ago for Meatless Monday and it was delicious! I have been anxious to share the recipe with you.

If you are not familiar with what a galette is, a galette is a French culinary term that refers to different types of flat round or free-form crust like an open-faced pie. Often times they are filled with fresh fruits and berries, but I decided to make a savory broccoli-cauliflower galette, using leftover produce from the fridge. I loved the rustic imperfect way the crust is formed around the filling. It’s perfect if you are a lazy baker like me.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. 

Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese

Preheat oven to 400 degrees F.

Heat the oil in a medium pan over medium heat. Add the leeks, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown and completely soft, about 10 minutes. Remove the leeks from the heat and allow to cool, while preparing the pastry dough.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

Unfold the pastry sheet on a baking sheet.  Using a sharp knife, score a line ½–inch inside the edge of the pastry sheet to form a border.

In a small bowl, combine the cooled leek mixture and the ricotta cheese. Smear the mixture onto the pastry dough, inside the scored borderline.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

Top with broccoli and cauliflower leaving the same border.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

Fold the edges of the pastry dough over toward the center, overlapping slightly and covering the filling by about 1 to 2-inches. Sprinkle the filling with mozzarella cheese.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

Brush the pastry dough with egg wash. Bake in the preheated oven until golden brown; about 30 to 35 minutes.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

For best results, use a pizza cutting wheel to cut the galette into slices. Serve warm.

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com

Galettes are really easy to make and can be filled with your choice of fresh fruits and/or vegetables. I hope you will let this galette be your first if you have never made one. You’ll love it!

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust. | TheMountainKitchen.com
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Broccoli-Cauliflower Galette With Leeks and Ricotta Cheese

This savory broccoli-cauliflower galette is made with leeks, garlic and ricotta cheese inside a rustic buttery pastry crust.
Course Main Course
Cuisine Meatless Monday, Vegetarian
Keyword broccoli, cauliflower, Galette, leeks, Ricotta Cheese
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 548kcal

Ingredients

  • 1 sheet puff pastry dough thawed
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 leek halved, washed, thinly sliced
  • 1 clove garlic minced
  • 1 teaspoon thyme fresh, chopped
  • ½ cup fresh ricotta cheese
  • 2 cups broccoli fresh, chopped
  • 2 cups cauliflower fresh, chopped
  • ½ cup mozzarella cheese shredded or sliced

Egg Wash

  • 1 egg
  • 2 tablespoons water

Instructions

  • Preheat oven to 400 degrees F.
  • Heat the oil in a medium pan over medium heat. Add the leeks, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown and completely soft, about 10 minutes. Remove the leeks from the heat and allow to cool, while preparing the pastry dough.
  • Unfold the pastry sheet on a baking sheet. Using a sharp knife, score a line ½-inch inside the edge of the pastry sheet to form a border.
  • In a small bowl, combine the cooled leek mixture and the ricotta cheese. Smear the mixture onto the pastry dough, inside the scored borderline.
  • Top with broccoli and cauliflower leaving the same border.
  • Fold the edges of the pastry dough over toward the center, overlapping slightly and covering the filling by about 1 to 2 inches. Sprinkle the filling with mozzarella cheese.
  • Brush the pastry dough with egg wash. Bake in the preheated oven until golden brown; about 30 to 35 minutes.
  • For best results, use a pizza cutting wheel to cut the galette into slices. Serve warm.

Nutrition

Calories: 548kcal | Carbohydrates: 38g | Protein: 15g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 318mg | Potassium: 439mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 70mg | Calcium: 193mg | Iron: 3mg
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