Zucchini Recipes: Flaky Summer Ricotta Lemon Galette - All Food Board

Ingredients

• 1 ½ cups (180g) All-Purpose Plain Flour
• ½ teaspoon (3g) Fine Sea Salt (for dough)
• 1 stick (115g) Unsalted Butter, very cold and cubed
• 4–5 tablespoons (60–75ml) Ice Water
• 2 medium Zucchini or Courgettes (about 500g / 1 lb total)
• 1 teaspoon Fine Sea Salt (for drawing out moisture)
• 1 ½ cups (375g) Whole Milk Ricotta Cheese, well-drained
• ½ cup (50g) Freshly Grated Parmesan Cheese (plus extra for sprinkling)
• 1 large Egg Yolk
• 1 tablespoon (15ml) Extra Virgin Olive Oil
• 1 tablespoon Fresh Thyme Leaves, chopped
• Zest of 1 whole Lemon (untreated)
• ½ teaspoon Freshly Ground Black Pepper
• 1 large Egg, beaten with 1 teaspoon of water (Egg Wash)