Butternut Squash, Balsamic Onions, & Ricotta Galette

INGREDIENTS

• Crust:
• 1½ cup whole wheat pastry flour
• ¼ teaspoon salt
• 8 tablespoons butter, chilled
• 2 oz cream cheese, chilled
• ¼-1/2 cup of ice water
• Filling:
• 1½ pounds butternut squash
• 2 medium red onions
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1-15 oz container of ricotta cheese
• 1 tablespoon honey
• 1 egg white
• 1 tablespoon fresh rosemary
• ¼ cup Parmesan
• ½ cup mozzarella
• Egg Wash:
• 1 egg yolk
• 1 teaspoon water
• Topping: