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1
Make pastry: in a large bowl, mix flour and salt. Make a well in the center of the flour, add butter and with a pastry cutter, blend mixture until it looks like coarse meal. In a small bowl, whisk ricotta, lemon juice and water. Make another well in the center of the flour mixture; add half the liquid and blend the mixture with your fingertips, removing large lumps. Repeat the process with the remaining liquid, until dough is velvety smooth. Be careful not to overwork the dough. Cover and chill.
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2
Prepare onion filling. Slice onions, leeks and fennel, and mince the garlic. In a saute pan, cook vegetables with salt, pepper, and brown sugar until soft and slightly golden. Stir in herbs and splash of brandy.
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3
Preheat oven to 375u00b0F.
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4
Pat lumps of chilled flour mixture into a ball and dust with flour. Roll the dough out into a round, about 12 inches. Spread onion mixture over the dough, leaving a 1-inch border. Fold border over the mixture, leaving the center open, like a pizza.
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5
Bake until golden brown, about 30 minutes. Cut into wedges and serve hot, warm, or at room temperature. Ideal for appetizers, or a satisfying meal served piping hot out of the oven.
