my favourite autumn ingredients come together in this beautiful Galette by INFINITE BELLY. Best of all it’s completely gluten-free! Words and photos by ANDRÉ & ADÉLAÏDE ZOLLINGER.
One of the things I love most about writing on WordPress is the great connections you can make through the blogosphere. A few months ago I came across Infinite Belly and was enthralled by the beautiful recipes, stories and illustrations. It is with great pleasure that I can now introduce you to André & Adélaïde Zollinger who have created a stunning recipe, studded with golden beetroot, butternut pumpkin (a.k.a. butternut squash), ricotta, with a chestnut and rice flour crust. I’m salivating just thinking about it!
Meet and Greet
André & Adélaïde have been living in Auvergne for the past year, where Adélaïde retrained as a pastry chef after working in brand strategy and editing for years. Auvergne is one of the central regions of France, known for its wildlife and hearty cuisine.
Nearly every house in their tiny hamlet has its own vegetable patch and orchard. They started their own but in the short time they’ve been there they essentially produced carrots, potatoes, and onions. Their main “produce”, one might say, are the desserts Adélaïde brings back from pastry school. In exchange for éclairs, macarons, and chocolate mousse, their neighbors come by with full boxes of fresh, seasonal vegetables.
This recipe came about, like many others, as a creative use of available resources. These days they’ve had many beets and a bit of squash to cook. For the crust, they wanted to try working with chestnut flour as chestnuts are also a local specialty. It resulted in a crunchy and tasty gluten-free crust. Here is their hearty vegetarian recipe!
Are you baking André & Adélaïde’s gorgeous galette for dinner? Be sure to tag us in your photos on Instagram and Facebook using #brendonthesmilingchef and @infinitebelly
Squash, Beetroot and Ricotta Galette with Chestnut and Rice Flour Gluten-Free Crust
Prep Time 50 mins | Cooking Time 30 mins | Serves
For the Gluten-Free Crust
- 75g chestnut flour
- 125g rice flour
- 20g ground toasted hazelnuts
- a pinch of salt
- 125 cold butter, diced
- 1 egg yolk (approximately 20g)
For the Squash, Beetroot and Ricotta Filling
- 2L beef or vegetable stock
- 2 medium beetroot, peeled
- 1/4 butternut squash, peeled
- 4 tbsp fresh ricotta cheese
- A few rosemary sprigs
- 2 tbsp sunflower seeds
- 1-2 tbsp liquid honey
- Olive oil
- Fleur de sel and black pepper
Start the crust. On a clean work surface, sift the chestnut flour, the rice flour and the ground hazelnuts. Add a pinch of salt and mix roughly. Add the cold diced butter and cut in the dough, sweeping up and gathering the blend in your hands and gently rubbing them against each other until the butter is integrated into the dry ingredients.
Make the crust. Form a well and add in the egg yolk. Mix until it forms a homogenous dough, kneading as little as possible. Wrap in cling-film and refrigerate for 30 minutes.
Prepare the vegetables. In a pot, bring the stock to a boil and cook the peeled squash for approximately 25 minutes or until soft. Remove it and cook the peeled beetroot the same way for approximately 25 minutes or until soft. You can also cook both vegetables together but your squash will get coloured by the beetroot. Strain, leave to cool and cut into thin slices.
Roll the dough. Dust your work surface and roll out the dough into a circle until it is approximately 3 mm thick (no need to trim it). Poke holes with a fork and transfer onto a sheet of parchment paper and a baking sheet. Lay out the vegetable slices on the crust, alternating between squash and beetroot and leaving an approximately 3 cm edge to fold.
The final touches. Add spoonfuls of fresh ricotta cheese, rosemary sprigs, sunflower seeds and drizzle with honey and a little olive oil. Season to taste. Fold the edges all around the galette.
Into the oven. Bake for approximately 30 minutes in a preheated oven at 190°C or until the dough is crunchy and the vegetables are nicely coloured.
André & Adélaïde’s Tips:
- If you have a stand mixer, sift the powders and add the chopped butter directly in the mixing bowl. Mix on medium speed with the paddle until the blend gets the desired consistency. Then add in the egg yolk and keep beating until it starts forming a ball. Finish smoothing out by hand, shape into a ball and flatten it down. Wrap in film and refrigerate.
What do you think of Infinite Belly’s recipe? Leave me a message in the comments below. Share your recipes and food photos by tagging #brendonthesmilingchef and #whatsbrendoncooking on Instagram or Tweeting to @bthesmilingchef.
I wanted to finish by saying a very big Thank You to André and Adélaïde for sharing their stunning recipe with us. I’m looking forward to sharing my take on a golden Yellow Curry with them shortly.
Happy cooking and keep smiling,