Description
A delicious and savory Spring Vegetable Galette filled with creamy ricotta and fresh herbs, perfect for a light meal or appetizer.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup ricotta cheese
- 1 cup mixed spring vegetables (asparagus, peas, and radishes)
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh basil
- 1 egg (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the pie crust on a baking sheet.
- In a bowl, mix ricotta cheese with thyme, basil, salt, and pepper.
- Spread the ricotta mixture over the crust, leaving a border around the edges.
- Arrange the mixed spring vegetables on top of the ricotta.
- Fold the edges of the crust over the filling, pleating as necessary.
- Brush the crust with beaten egg for a golden finish.
- Bake for 25-30 minutes or until the crust is golden brown.
- Let cool slightly before slicing and serving.
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be served warm or at room temperature.
- For a vegan option, substitute ricotta with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
Keywords: Spring Vegetable Galette, Ricotta, Herbs, Vegetarian Recipe, Savory Pie