Mushroom, Kale and Ricotta Buckwheat Galette | TasteToronto

Ingredients

• 1 1/4 cup gluten-free baking flour (could sub all-purpose flour)
• 1/4 cup buckwheat flour
• 1/2 cup very cold unsalted butter, cubed (or vegan substitute)
• 1/2 teaspoon sea salt
• 4-6 teaspoons ice water
• 1 teaspoon dried or fresh herbs like thyme, rosemary or basil (optional)
• 3 teaspoons olive oil, divided
• 2 small white onions or 4-5 medium shallots, thinly sliced
• 4 cloves of garlic, sliced
• 3/4 cup ricotta cheese (vegan or regular)
• 1 heaping cup mixed mushrooms, roughly torn
• 2 large handfuls kale, finely chopped
• Sea salt and black pepper
• 1 egg, beaten (or 2 teaspoons non-dairy milk for vegan version)
• Fresh thyme or other herbs, for topping
• Flaky sea salt, for topping