Go Back
Print Recipe

Beet and Sweet Potato with Rosemary Ricotta Galette

For variation, substitute a pound of any fall root vegetable for beets and sweet potatoes. Turnips, parsnips, and butternut squash are all good options.
Prep Time10 minutes
Cook Time1 hour
Total Time2 hours
Author: Adapted from Cookie+Kate

Ingredients

  • 2 medium beets
  • 1 large sweet potato
  • 1 tablespoon olive oil
  • 1/8 teaspoon sea salt
  • 1 cup ricotta
  • 2 tablespoons fresh rosemary minced
  • 1/4 teaspoon sea salt
  • 1 clove garlic minced
  • 1 egg
  • 1 teaspoon fresh thyme
  • 1/4 cup crumbled goat cheese

Instructions

  • Preheat the oven to 400°F.
  • Peel the beets and slice into 1/8-inch slices. Toss with olive oil and salt. Spread out into a single layer on a sheet tray. Roast until tender, 20–25 minutes. Let cool completely.
  • Meanwhile, in a medium bowl, mix the ricotta, rosemary, salt, garlic, and egg.
  • Roll out the dough. Spread ricotta cheese mixture onto dough, leaving a 2-inch border, and layer rounds of cut sweet potato and beets on top of ricotta cheese. Sprinkle top with fresh thyme, goat cheese, and pepper. Fold pastry and bake.