Buckwheat Crostata with Delicata Squash, Ricotta, and Eggplant and Mushroom "Sausage"

Combine all-purpose flour, buckwheat flour, butter, and salt in a food processor and pulse 5-8 times, or until butter pieces are about the size of peas. Add ice water and process just until the dough comes together in a shaggy ball. Dump onto a floured board and knead lightly, then form into a ball. Roll out to a diameter of 15 inches, then transfer to a parchment-lined baking sheet. Cover loosely with plastic wrap and refrigerate 20 minutes.

Meanwhile, preheat oven to 400 degrees Farenheit and heat olive oil in a saute pan over medium heat. Add eggplant and mushrooms and cook, stirring occasionally, until softened and brown. Add fennel seeds, red pepper flakes, and minced garlic, and saute for 3-4 minutes, or until garlic is softened. Remove from heat and stir in sliced delicata squash.

Stir together ricotta, honey, finely chopped oregano, and salt and pepper to taste in a small bowl. Remove dough from refrigerator, allow to warm slightly for about three minutes, and spread ricotta mixture over the center, leaving about a 2-inch border. Top with veggie mixture, then gently fold the edges of the dough over the filling, leaving a gap in the center and overlapping/pleating every few inches to create the crust. Brush crust with beaten egg and sprinkle with salt (flaky sea salt is great here, but regular kosher salt will work). 

Bake for 40-45 minutes, or until crust is browned and crisp, and the squash slices have softened. Remove from oven and top with fresh oregano leaves, a sprinkle of red pepper flakes, and a drizzle of honey (all to taste). Cut into wedges and serve!