Roasted Squash and Zucchini Galette
[Vegan]

For the Filling:

1. Use clean dish towels or layered paper towels to cover a baking sheet. Arrange the squash slices across the top, sprinkling with a pinch of salt to help draw the water out of the squash. Let sit for 30 minutes, then gently blot the tops of the squash dry with paper towels.
2. Mix the olive oil and garlic in a small bowl, and set aside.

For the Tofu Ricotta:

1. Prepare the tofu ricotta by adding the tofu, miso paste, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to a food processor and pulse until creamy, stopping to scrape down the sides as needed. Add salt and pepper to taste, and set aside.

For the Galette:

1. Preheat the oven to 400°F
2. Line a baking sheet with parchment paper and carefully transfer the dough to the baking sheet.
3. Prepare the vegan egg wash by mixing the plant milk, agave, or maple syrup and set aside.
4. Spread the ricotta over the galette dough, leaving a 2-inch border. Arrange the slices of squash on the top of the ricotta.
5. Drizzle the garlic oil over the squash. Fold the border of the dough over the edges of the filling, leaving the center open.
6. Brush the dough with the vegan egg wash and sprinkle the thyme and rosemary overtop.
7. Bake for 30 minutes, remove and sprinkle the pine nuts over the top of the galette and bake for 10 minutes more.
8. The galette is done when the crust is golden brown, and the squash is starting to curl around the edges.
9. The galette is done when the crust is golden brown, and the squash is starting to curl around the edges.