Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into 1/2-inch cubes
  • 1/4 cup (60ml) ice water
  • 1 large zucchini (about 1 pound, 450g), thinly sliced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 cup (225g) whole milk ricotta cheese
  • 1 large egg yolk
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Combine flour and salt in a food processor (or bowl). Pulse in cold butter until mixture resembles coarse crumbs. Gradually add ice water, pulsing (or mixing) until dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Toss zucchini slices with olive oil, salt, and pepper.
  3. In a bowl, combine ricotta cheese, egg yolk, Parmesan cheese, lemon zest, and thyme. Season with salt and pepper.
  4. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
  5. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border.
  6. Arrange zucchini slices in an overlapping spiral pattern over the ricotta.
  7. Fold the edges of the dough over the filling, pleating as necessary to create a rustic border.
  8. Brush the edges of the dough with the beaten egg. Bake in a preheated oven at 375°F (190°C) for 35-45 minutes, or until the crust is golden brown and the zucchini is tender.
  9. Let the galette cool slightly on the baking sheet before slicing and serving.