Fall Veggie and Ricotta Galette

INGREDIENTS

DOUGH (ADAPTED FROM EATING WELL)

1 cup

all purpose flour, I use unbleached

1/2 cup

polenta or fine yellow cornmeal

1/2

teaspoon, salt

6 tbsp

cold unsalted butter, cut into pieces

1/4

to ⅓ cup of ice water

1 pinch

black pepper

FILLING

1 cup

or so each of pre-roasted cauliflower and butternut squash, or other veggies of your choice

1/4

red onion, diced

1 handful

curly kale

garlic clove, finely minced

1 pinch

thyme

RICOTTA MIXTURE

1 cup

ricotta, drained of moisture

eggs beaten, one for the filling and another for brushing dough

1/2 cup

grated parmesan or romano cheese

salt and pepper