Recipe: Lemon-ricotta & zucchini galettes | Style at Home

Ingredients

• 2 cups all-purpose flour
• 3/4 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 4 to 5 tbsp ice water
• 1 1/3 cups extra smooth ricotta
• 1/3 cup grated Parmesan
• 2 tsp lemon zest
• 1 1/2 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 2 small zucchini, thinly sliced lengthwise on a mandolin
• 1 egg yolk