In a large bowl, mix together the all-purpose flour, polenta, salt, and a pinch of black pepper.

Add the cold butter pieces and work them into the flour mixture using your hands or a pastry cutter until the texture resembles coarse crumbs.

Slowly add ice water, starting with ¼ cup, until the dough comes together but isn’t too wet.

Shape the dough into a round ball, cover it with plastic wrap, and place it in the refrigerator for a minimum of 30 minutes.

While the dough chills, pre-roast the cauliflower and butternut squash (or your choice of veggies) by tossing them in olive oil, salt, and pepper, and baking at 400°F (200°C) until tender.

In a bowl, mix the pre-roasted veggies, chopped kale, minced garlic, diced red onion, and thyme.

Set aside.

Prepare the Ricotta Mixture:

In another bowl, combine the ricotta, one beaten egg, grated parmesan, and salt and pepper to taste.

This will serve as the base for the filling.

Preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface into a rough circle about 12 inches in diameter.

Move the dough onto a baking tray that has been lined with parchment paper.

Spread the ricotta mixture evenly in the center of the dough, leaving a 2-inch border around the edges.

Top with the roasted vegetable mixture.

Gently fold the edges of the dough over the filling, creating pleats as you go.

Brush the folded edges with the remaining beaten egg for a golden finish.

Bake the galette for 35-40 minutes, or until the crust is golden and the filling is set.

Let it cool for a few minutes before slicing and serving.

Serve warm, either as a main dish with a side salad or as a hearty appetizer.

Enjoy the comforting flavors of fall in every bite!