1/2medium butternut squash600 g, peeled and deseeded
1medium red beetpeeled
1Tbspolive oil15 mL
1/2cupricotta cheese125 g
1/4cupshredded parmesan cheese27 g
Pinch each of salt and pepper
1sprig of rosemary
Whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.
Add yogurt, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour*.
Preheat oven to 400 degrees F (204 C).
Slice butternut and beets into equally thick slices (about 1/4 inch). Set on a parchment paper-lined baking sheet and drizzle with olive oil. Bake for 30 minutes (leaving oven on once they're done).
Combine ricotta and parmesan cheese.
On a floured surface, roll dough into a 12 inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta mixture, leaving 2 inches free around the edges.
When butternut and beet have cooked, arrange on top of the ricotta mixture, trying to keep them as flat as possible (you may not need to use all the slices). Roughly top with minced garlic, a pinch of salt and pepper, and rosemary leaves.
Fold free dough over the veggies, brushing the dough with whisked egg for a shiny golden finish.
Bake at 400 degrees F for 30 to 40 minutes, or until crust is golden brown. Serve warm or room temperature,
*Refrigerate dough up to 3 days, or freeze for later.