Ricotta and Squash Galette

Name: Ricotta and Squash Galette
Ingredients: Neutral-flavored oil for the baking sheet; One 14-oz. (397 g) vegan puff pastry sheet; 3/4 cup (180 ml) vegan ricotta; 1/2 white onion, thinly sliced; 1/2 medium butternut squash, peeled, seeds removed, and sliced into 1/8-inch half moons; 1 medium green zucchini or summer squash, sliced into 1/8-inch rounds; 1 shallot, thinly sliced; 1 tsp. (5 ml) flaky sea salt, for topping; 1/2 tsp. (2.5 ml) freshly ground pepper, for topping; 1/3 cup (80 ml) sliced scallion, for topping