Zucchini Ricotta Galette | North Dakota Living

Ingredients

• 1¼ cups all-purpose flour, chilled in freezer for 30 minutes
• ¼ tsp. salt
• 1 stick cold, unsalted butter, cut into pieces
• ¼ cup sour cream
• 2 tsp. fresh lemon juice
• ¼ cup ice water
• 2 small zucchinis, sliced into ¼-inch rounds
• 1 T. plus 1 tsp. olive oil
• 1-2 garlic cloves, minced
• ½ cup ricotta cheese
• ½ cup grated parmesan cheese
• ¼ cup shredded mozzarella cheese
• Salt and pepper
• 1 T. basil leaves