Tomato and Summer Squash Galette Recipe | The Leaf

Ingredients

• ½ zucchini, thinly sliced
• ½ yellow squash, thinly sliced
• 1 tomato, thinly sliced
• ¼ cup cherry tomatoes, halved
• ¾ cup ricotta cheese, part skim
• ½ cup parmesan cheese
• 2 tsp. olive oil
• ¼ tsp. fresh thyme
• 1 tsp. garlic, minced
• Black pepper, to taste
• 1 egg yolk
• 3 leaves fresh basil, chopped
• Crust
• ¾ cup whole wheat flour
• ½ cup all-purpose flour
• 2 Tbsp. cornmeal
• 6 Tbsp. light butter, cold, cut into large cubes
• ¼ cup ice cold water