Zucchini & Ricotta Galette

BY YUMMLY

Zucchini & Ricotta Galette

INGREDIENTS

  • 1 1/4 cups all-purpose flour, chilled in the freezer for 30 minutes
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup ice water
  • 1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 1/2 cup ricotta cheese
  • 1/2 cup (about 1 ounce) grated Parmesan cheese
  • 1/4 cup (1 ounce) shredded mozzarella
  • 1 tablespoon slivered basil leaves
  • 1 egg yolk beaten with 1 teaspoon water

INSTRUCTIONS

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