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Whether for pies, quiches, galettes, tarts, or the like, this ultra tender pastry is as versatile as it is scrummy. Inspired by Elise Bauer’s recipe for “No Fail, Sour Cream Pie Crust” on the Simply Recipes website, Cindy has found lots of her own ways to put her version to use. She makes variations of this savory galette for friends and neighbors, depending on what’s in season or coming out of her garden, like tomatoes and zucchini in the summer, and mushrooms and spinach and/or thinly sliced potatoes in the colder months. It’s a deliciously edible blank canvas.

This recipe makes two 8” galettes. One or both of the galettes can be frozen prior to baking for a quick bake-and-enjoy meal later.

Ingredients:

For the Dough:

  • 2 cups all-purpose flour

  • 2 tablespoons cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 2 sticks (8 ounces) unsalted butter, cut into cubes
  • 1 to 2 tablespoons chopped fresh herbs or 1-2 teaspoons dried herbs; optional

  • Pinch black pepper; optional

  • 1/2 cup sour cream

For the Filling:

  • 1 large egg
  • 1 cup ricotta cheese

  • 1/4 teaspoon salt

  • Black pepper to taste

  • 1 cup (4 ounces) + 1/4 cup grated cheese of your choice; divided
  • Raw or cooked vegetables of your choice, thinly sliced

  • Olive oil, for brushing; optional

Main Ingredient(s): Butter, Cheese, Eggs, Flour

Steps:

  • To prepare the dough: In a large bowl, combine the flour, cornmeal, salt, and sugar until evenly distributed.
  • Add the butter cubes to the flour mixture and start pressing and breaking up the butter between your fingers (or with a fork), rubbing it into the flour as you go until the mixture is coarsely crumbly with some larger flakes of butter throughout.
  • Toss in the herbs until evenly distributed, if desired.
  • Using your fingers or a fork, mix in the sour cream until the dough comes together into a ball.
  • Divide the dough into two equal pieces and shape each into a 1”-thick disk.
  • Wrap the disks in plastic wrap and refrigerate for at least 1 hour.
  • Preheat oven to 400°F and line a large, rimmed baking pan with parchment paper.
  • To prepare the filling: Beat the egg in a medium sized mixing bowl. Scoop out a tablespoon of the egg into a separate small bowl and set aside. Add the ricotta, salt, black pepper, and 1 cup grated cheese to the egg in the mixing bowl and stir to combine.
  • Working with one dough disk at a time, on a lightly flour-dusted work surface roll the dough out to a 12”-diameter circle. Transfer the pastry to the pan.
  • Brush a thin layer of the reserved egg over the surface of the dough then spread half the ricotta mixture on top, leaving a 2” margin around the perimeter of the pastry (for folding).
  • Top the ricotta layer with whatever vegetables you’ve chosen. The key is to keep this layer fairly thin—a little goes a long way.
  • Fold the bare edges of the dough in towards the center in 6-8 sections.
  • Bake the galette for 20 minutes then check on it. If the center is puffing up, prick it with a fork several times until it falls. Continue to bake for another 10-15 minutes until the pastry has started to turn golden. Remove from the oven, brush with the olive oil, if desired, and sprinkle with 2 tablespoons of grated cheese.
  • Return the galette to the oven and finish baking, about 5 minutes longer.
  • Remove the galette from the oven, allow to cool slightly before cutting and serving.
  • Repeat with the remaining dough disk, filling, and vegetables to make a second galette.
  • If baking the galette from frozen, bake for 40 to 50 minutes, checking it halfway through for puffing.
Published On: October 31, 2025