Savory Orphan Vegetable Galette

This rustic galette combines a medley of orphan vegetables—those often overlooked but bursting with flavor—wrapped in a flaky, buttery crust. The dish is elevated with fresh herbs and a hint of cheese, creating a delightful balance of textures and tastes. Perfect for a light lunch or dinner, this recipe is vegetarian and can be made gluten-free by using alternative flour for the crust.

Ingredients:

• 1 cup all-purpose flour (or gluten-free flour)
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, diced
• 3 to 4 tablespoons ice water
• 1 cup mixed orphan vegetables (such as kohlrabi, turnips, and zucchini), thinly sliced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 1 egg (for egg wash)
• Olive oil for drizzling

Instructions:

1. In a bowl, combine flour and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. Stir in the ice water gradually until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C).
4. In a separate bowl, mix the sliced vegetables with ricotta, Parmesan, thyme, basil, salt, and pepper.
5. On a floured surface, roll out the dough into a rough circle about 12 inches in diameter. Transfer to a parchment-lined baking sheet.
6. Spread the vegetable mixture in the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.
7. Brush the crust with beaten egg and drizzle with olive oil.
8. Bake for 30-35 minutes, or until the crust is golden and the vegetables are tender.
9. Allow to cool slightly before slicing and serving.