Vegetable Galette

Crust

1 1/2 cups All Purpose Flour

1/4 cup finely grated Pecorino Romano

1/2 teaspoon salt

8 tablespoons unsalted butter, cold and cubed

5 tablespoons cold water

Filling

1 cup ricotta cheese

2 tsp chopped rosemary

2 tsp chopped fresh basil

1/2 tsp salt

1/2 tsp pepper

1 green zucchini, thinly sliced

1 summer squash, thinly sliced

4 cherry tomatoes, halved

Egg wash:

1 egg + 2 tsp water

Crust:

Combine flour, cheese and salt and butter in a food processor. Pulse a few times to combine then slowly drizzle in water, pulsing only until it clumps to form a dough. Turn onto plastic wrap and form into a flat, round disk. Wrap and refrigerate for 1 hour.

Filling:

Combine ricotta, salt, pepper, rosemary and basil.

To assemble:

Preheat oven to 400 degrees. Unwrap dough onto a floured surface. Using a rolling pin form into a 10 inch circle, trimming the edges to form a circle. Spread the ricotta onto the dough, leaving a 2 inch rim. Arrange vegetables on top. Using a pastry brush, brush edges with egg whites. Bake 30-35 minutes, until brown. Let cool for at least 10 minutes before slicing.