Butternut Beet and Ricotta Galette

Whisk together Salt (as needed) and All-Purpose Flour (1 1/4 cups). With a pastry cutter or by hand, combine flour and Unsalted Butter (1/2 cup) until butter crumbles are the size of peas.

Add Plain Greek Yogurt (4 Tbsp), juice from Lemon (1) and Water (4 Tbsp) to the flour mixture, then mix just until combined. Don't overwork the dough, as it should hold together loosely. Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour.