Green Onion Evening Galette

• For the pastry
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• 1/4 cup ricotta cheese (sour cream or buttermilk)
• 1/4 cup ice water
• 1 teaspoon fresh-squezed lemon juice
• For the filling
• 1 large Vidalia onion
• 1 bunch green onions
• 2 leeks
• 1 bunch scallions
• 1 small fennel bulb
• 1 tablespoon anise seeds
• 1 tablespoon brown sugar
• 1 tablespoon brandy (optional)
• 2 tablespoons chives (or chopped tarragon)
• Salt and pepper to taste
• 2 tablespoons olive oil

1. Make pastry: in a large bowl, mix flour and salt. Make a well in the center of the flour, add butter and with a pastry cutter, blend mixture until it looks like coarse meal. In a small bowl, whisk ricotta, lemon juice and water. Make another well in the center of the flour mixture; add half the liquid and blend the mixture with your fingertips, removing large lumps. Repeat the process with the remaining liquid, until dough is velvety smooth. Be careful not to overwork the dough. Cover and chill.
2. Prepare onion filling. Slice onions, leeks and fennel, and mince the garlic. In a saute pan, cook vegetables with salt, pepper, and brown sugar until soft and slightly golden. Stir in herbs and splash of brandy.
3. Preheat oven to 375u0b0F.
4. Pat lumps of chilled flour mixture into a ball and dust with flour. Roll the dough out into a round, about 12 inches. Spread onion mixture over the dough, leaving a 1-inch border. Fold border over the mixture, leaving the center open, like a pizza.
5. Bake until golden brown, about 30 minutes. Cut into wedges and serve hot, warm, or at room temperature. Ideal for appetizers, or a satisfying meal served piping hot out of the oven.

pastry, flour, salt, unsalted butter, ricotta cheese, water, freshsquezed lemon juice, filling, vidalia onion, green onions, leeks, scallions, fennel, anise seeds, brown sugar, brandy, chives, salt, olive oil

Taken from food52.com/recipes/17217-green-onion-evening-galette (may not work)