For the Crust:
2/3 cup AP flour
2/3 cup whole wheat flour
½ teaspoon salt
½ teaspoon sugar
1 stick unsalted butter, diced and placed in freezer for 30 minutes
4 Tablespoons ice water
For Everything Bagel Spice Mix:
1 Tablespoons sesame seeds
1 Tablespoons poppy seeds
½ Tablespoon dried minced onion
1 teaspoon dried minced garlic
½ teaspoon flaky sea salt
For the Filling:
1 large sweet potato, peeled and cut into 1” cubes (1 pound after being cubed)
1 cup caramelized onions
1 teaspoon fresh minced thyme
½ cup ricotta cheese
1 teaspoon lemon zest
1 Tablespoon olive oil
Preheat oven to 400 degrees. Line a large sheet tray with aluminum foil; set aside.
In the bowl of a food processor, pulse the flours, salt and sugar. Add in the cold butter and pulse about 15 times. You want the butter to be pea size pieces. Add in the water one tablespoon at a time and then pulse until a dough just begins to form. Dump the dough on a lightly floured surface and shape into a 5-inch thick round, wrap in plastic wrap and place in refrigerator until ready to use.
Toss sweet potatoes with olive oil, thyme, salt and pepper. Spread out onto foil-lined sheet tray and roast until tender, about 20-25 minutes. Remove the potatoes from oven and set aside to cool completely. Reduce oven temperature to 350 degrees.
Roll out your pie crust to a 12-inch round and place on a parchment paper-lined sheet tray. Spread ricotta on top leaving a 2-inch space from the edge. Evenly spoon the caramelized onions on top of ricotta, then sweet potatoes on top of onions. Fold the edges of your pie crust over the filling, overlapping each time. Whisk together an egg with 1 tablespoon of water, then brush the egg wash on the edges of pie crust. Sprinkle with 1 tablespoon of everything bagel spice. Bake for 20-25 minutes until crust is golden brown.