Cacio e Pepe Brussels Sprout Gallette

Fill a glass with ice water and set aside, you will need at least 1/4 cup of water.
Grate the parmesan cheese and set aside.
Cut the butter into 1" squares that are 1/4" thick and toss with the flour. Press the squares of butter as flat as you can between your thumb and index finger making the butter into thin sheets.
Add the parmesan cheese and pepper and stir to combine. Begin adding the water to the bowl 1 Tbsp at a time stirring after each addition. Do this until the dough is starting to come together, it will take about 4 Tbsp. If you squish some in your fist it should be starting to lump together.
Turn the dough out onto a clean counter and bring it together with your hands. Use a rolling pin to flatten to 6"x12" and complete a letter fold. Continue to roll the dough out and letter fold until it fully comes together, this should be 2-3 times.
*At first you might be thinking, how could I possibly roll out this dry mess but I promise it will come together.
Wrap in plastic wrap and place in the fridge for at least 2 hours.

Preheat your oven to 400F. While the oven preheats cut the top off of a bulb of garlic so that the cloves are exposed. Drizzle with olive oil, sprinkle with salt and wrap tightly in tinfoil. Roast for 30-40 minutes until the garlic has fully softened and is golden in colour.
When the garlic bulb is cool enough to handle squeeze out the cloves into a small bowl and smash with fork then stir in the ricotta and season with salt.

Shred the parmesan cheese. Thinly slice the Brussels sprouts and add to a large bowl with the parmesan, a generous glug of olive oil and a pinch of salt then stir to combine.

When you are ready to bake your galette move a rack to the middle of the oven and preheat to 400F.
Roll the dough out into a 12" circle, don't worry if it's not perfect! If the dough is really cracking let it sit for a few minutes on your counter. When the dough is rolled out transfer it to your baking sheet.
Spread the roasted garlic ricotta into a thin layer on the rolled-out dough leaving a 1" border. Add the Brussels sprouts directly on top and level out as best you can. Fold the edges of the galette up around the sprouts then brush with a beaten egg.
Bake for 35 minutes or until the edges are a deep golden brown. Serve with more freshly grated parmesan and freshly ground pepper. Enjoy!