Zucchini and Ricotta Galette

Instructions

1. Prepare the dough
   In a food processor, combine flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, pulsing until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
2. Prepare the zucchini
   Thinly slice the zucchini and place in a colander. Sprinkle with a teaspoon of salt and let sit for 30 minutes to release excess moisture. After 30 minutes, gently press the zucchini between paper towels to remove remaining moisture.
3. Make the ricotta filling
   In a bowl, mix the ricotta, Parmesan cheese, minced garlic, thyme, basil, egg, lemon zest, salt, and pepper until well combined. Set aside.
4. Assemble the galette
   Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 14-inch circle. Transfer to a parchment-lined baking sheet. Spread the ricotta mixture over the dough, leaving a 2-inch border. Arrange the zucchini slices in an overlapping pattern on top of the ricotta.
5. Fold the edges
   Fold the edges of the dough over the filling, pleating as necessary. The center of the galette will remain open. Brush the folded dough with egg wash.
6. Bake to perfection
   Bake the galette for 40-45 minutes until the crust is golden brown and the filling is set. Remove from the oven and let cool for 10 minutes before serving.