Farmer’s Market Galette

Preheat oven to 400ºF. Spray a cookie sheet or pizza stone with cooking spray and roll out your pizza dough.

Spread 2 cups of the ricotta over the crust (like pizza sauce), leaving about 2 inches around all the edges. Thinly slice the squash, eggplant and onion (a mandoline makes this extra easy, but a knife works too) and put the veggies into a medium-sized bowl. Toss in the garlic and herbs and stir to combine.

Spread the veggie mixture out evenly over the ricotta and fold the 2-inch edge up over the filling. Beat the milk, egg and remaining 1/2 cup of ricotta in a small bowl and drizzle it over the veggies, starting near the edge (too much liquid in the middle will make your crust soggy—trust me on this). Top the galette with the parmesan and pop it in the oven for 25-35 minutes until the crust is browned and the middle is firm. Let it cool a little before shoving it into your face parts.