Zucchini and Ricotta Galette with Herb Crust

Ingredients

• 1.5 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon fresh thyme leaves
• 9 tablespoons cold unsalted butter, cubed
• 4-6 tablespoons ice water
• 1 cup whole-milk ricotta cheese
• 1/2 cup freshly grated parmesan
• 1 egg, beaten (plus 1 for egg wash)
• 2 cloves garlic, minced
• 2 medium zucchini, very thinly sliced into rounds
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• Fresh basil and flaky salt for finishing

Instructions

1. 1

   Make the crust: combine flour, salt, and thyme in a bowl. Add cold butter and work in with fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Add ice water one tablespoon at a time until the dough just comes together. Flatten into a disk, wrap, and refrigerate for 30 minutes.

2. 2

   Toss sliced zucchini with olive oil and a generous pinch of salt. Let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.

3. 3

   In a bowl, combine ricotta, parmesan, 1 beaten egg, garlic, and lemon zest. Season with salt and pepper.

4. 4

   Preheat oven to 400°F. On a floured surface, roll dough into a rough 13-inch circle. Transfer to a parchment-lined baking sheet.

5. 5

   Spread ricotta mixture over the dough, leaving a 2-inch border. Arrange zucchini slices in overlapping concentric circles on top.

6. 6

   Fold the pastry border up and over the edges of the filling, pleating as you go. Brush the crust with egg wash.

7. 7

   Bake for 35-40 minutes until crust is deep golden and zucchini is tender. Cool for 10 minutes, then scatter fresh basil and flaky salt over the top before slicing.