For Crust, combine flours, salt, sugar, and zest together. Cut in butter, until mixture resembles sand. Add Ricotta, blend. Add ice water as needed until crust comes together. Wrap in plastic wrap and refrigerate at least 4 hours or overnight.

When ready to assemble galette, preheat oven to 400*

Place filling ingredients into a non-reactive pan and simmer on medium heat until thickened. Set aside.

Roll out crust on floured surface, place on parchment lined baking sheet. Place filling in center of crust dough, then carefully bring up sides of crust over the filling, leaving an open center for the filling to show.

Bake for 30 minutes at 400* until golden. I add the egg wash right before the galette is finished, for the final 7 minutes or so, then sprinkle additional sugar on top. You can do egg wash right at the beginning if you desire!