Ingredients

• 1¾ cups Organic Unbleached White All-Purpose Flour (236 g)
• ½ tsp Salt
• 2 tsp Sugar
• 9 Tbsp cold Butter, Cubed (126 g)
• ⅓–½ cup ice-cold Water

• 1 cup Ricotta Cheese (240 g)
• ¼ cup finely grated Parmesan Cheese (25 g)
• ¼ cup finely chopped fresh Herbs (such as Parsley, Dill, Chives, Tarragon, Cilantro or a mix) (15 g)
• ½ tsp Salt, or to taste
• 1 Egg
• About 2 cups cooked Vegetables (such as Asparagus, Zucchini, Broccolini, Mushrooms, Yellow Squash or Sweet Peppers)
• Scant ¼ cup thinly sliced Red Onion, Shallot or Leeks (30 g)
• Handful Cherry Tomatoes, halved

• 1 Egg
• 2 tsp Water
• Pinch of Salt

• Tender Herbs or Greens (such as Pea Tendrils, Dill or Parsley)
• Grated Parmesan Cheese

Instructions

1. In a large bowl, stir together flour, salt and sugar.

2. Using your fingers, a pastry blender or a food processor, work butter into the flour until it forms pea-size pieces.

3. Gradually add water, tossing gently, until a shaggy but cohesive dough forms. The dough should hold together when squeezed and should not be sticky.

4. Turn the dough out onto a lightly floured surface and press it together into a disk about ½ inch thick.

5. Wrap and refrigerate for at least 1 hour or up to overnight.

1. In a medium bowl, mix together ricotta, Parmesan, chopped herbs and salt. Taste and adjust seasoning as needed, then mix in the egg until well combined.

2. Use right away, or cover and refrigerate for up to 2 days.

3. Preheat oven to 400°F. Line a baking sheet with parchment paper.

4. On a lightly floured surface, roll dough into a rough 14-inch circle, ⅛–¼ inch thick. Transfer to prepared baking sheet.

5. Spread the ricotta filling evenly over the dough, leaving a 1½-inch border.

6. Arrange cooked vegetables, sliced onions and halved tomatoes over the filling. Fold the edges of the dough up and over the filling, overlapping slightly to create pleats.

7. Whisk the egg wash ingredients together and brush on the edges of the crust.

8. Bake for 30–40 minutes, until the crust is golden brown.

9. Let cool slightly before slicing and serving. Garnish with fresh herbs or grated Parmesan, if desired.