Vegetable Galette #2

So, this recipe is pretty much an exact copy of my favorite farmer's market galette that I fell I love with months ago except better according to my husband (who is my biggest cooking critic). So enjoy:)

Crust:

1 1/3 cups white whole wheat flour

1/2 tsp salt

1/2 cup butter flavored crisco

4 Tbsp cold water

Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, 1 Tbsp at a time, mixing until flour is moistened and dough almost cleans the side of the bowl (1-2 Tbsp water can be added if needed). Form dough into a ball, flatten, roll out on a floured surface. Place in a quiche or tart pan and trim off excess. Set aside (cover with plastic wrap and refrigerate to keep from drying out if filling isn't ready yet).

Filling:

3 cups butternut squash, cubed

4 carrots, peeled, chopped

1 sweet onion, chopped

12 oz spinach

8 oz ricotta

1 large tomato, sliced

oregano

salt & pepper

olive oil

Put squash, carrots, and onion on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and oregano and bake at 400 degrees for 35-45 minutes stirring every 10 minutes till veggies are soft. Steam and drain spinach. Mix half the ricotta with the spinach.

Layer spinach mixture, butternut squash, carrots, and onions in the crust. Dab the rest of the ricotta on top and then lay the tomato slices on top and top with additional salt, pepper, and oregano.

Bake at 400 degrees for 15 minutes, and then 350 for an additional 30 minutes.

This is great reheated too:)