Vegan Ricotta & Squash Galette
This savory vegan ricotta squash galette is the perfect fall recipe. Enjoy this as a cozy weeknight dinner, meal prep it, or serve it to your dinner guests for a comforting entrée that is sure to impress.
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Servings: 4 servings
Ingredients
- oil for the baking sheet
- 14 oz vegan puff pastry sheet
- 3/4 cup vegan ricotta
- 1/2 white onion - thinly sliced
- 1/2 medium butternut squash - peeled, seeds removed, and sliced into 1/8-inch half moons
- 1 medium green zucchini or summer squash - sliced into 1/8-inch rounds
- 1 shallot - thinly sliced
Toppings
- 1 teaspoon flaky sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup sliced scallions
For the Sauce
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon tahini
Instructions
- Preheat the oven to 400°F (200°C) and oil a baking sheet and set aside. Remove the pastry dough from the freezer 30 minutes before baking.
- Roll the pastry sheet into a circle about 12 inches in diameter. Transfer to the prepared baking sheet. Spread the vegan ricotta evenly over the dough, leaving about a half-inch border. Add the veggies and arrange in an even layer, starting with the onion, followed by the butternut squash, zucchini, and shallot. Gently fold the edges of the puff pastry over the filling, creating a rustic galette shape. Press the edges lightly to seal.
- Bake for about 30 minutes, or until the crust is golden brown.
- Make the sauce: In a small bowl, combine the olive oil, lemon juice, and tahini. Mix well.
- When ready to serve, drizzle the galette with the lemon-tahini sauce and top with the salt, pepper, and scallions.
Equipment
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