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Cooking With Chef Hermann: Root Vegetable Galette

Root Vegetable Galette


  • ¾ C Flour, plus more for dusting
  • ¾ C Wheat flour
  • ½ tsp salt
  • 1 stick Butter, unsalted cubed
  • 1/ C sour cream
  • 2 TB Ice water
  • 1 TB lemon juice


  • 2 TB Olive oil
  • 1 shallot, diced
  • Salt and pepper
  • 1 C Ricotta Cheese, strained
  • 1 tsp lemon juice
  • 2 garlic cloves, crushed
  • 1 tsp thyme
  • 1 tsp oregano
  • ¼ tsp ground rosemary
  • ½ lb acorn squash, sliced into thin ribbons
  • ½ lb celery root, sliced into thin ribbons
  • 1 small potato, sliced into thin ribbons
  • ¼ C Parmesan Cheese
  • 2 tsp warm honey


Dough – In food Processor:

Pulse the flour and butter until small beads form, chill.  Add the ice water, lemon juice and sour cream.  Pulse just until dough comes together, then dump on dusted counter and form into ball.  Chill, about 1 hour.

Filling: Heat oil in skillet, cook the shallot and garlic until just tender. Add the squash, potato and celery root and quickly cook until just tender without falling apart.  Remove from heat. Set aside. In bowl: mix together the strained ricotta with parmesan cheese, lemon juice and herbs. Season with salt and pepper.  Set aside.

Bring dough to room temperature.  Roll out on parchment sheet to about 13 inches.  Spread the ricotta mixture on dough, leaving about a 1 ½ inch margin around edge.  Gently place the vegetables on the ricotta and sprinkle the galette with more parmesan cheese.  Fold the edges of the galette inward.  Brush the dough with beaten egg.

Bake 400 degrees until golden brown, about 15 to 20 minutes.  Drizzle the top of the galette with warm honey before serving