Zucchini, Squash & Ricotta Galette

This satisfying Zucchini, Squash and Ricotta Galette has layers of zucchini and squash, herbed ricotta along with a flaky crust for the reliable summer appetizer!

A cook may or may not have been re-living the childhood this past week through countless episodes of Dawson's Creek and re-runs of Pretty Little Liars. Ohh cheesy teenage dramas, why are you so addicting? And why are you so much better after a bottle of vino??

A cook think the appeal of this adolescent TV crack is the fact that they are so completely unrealistic. A cook mean when was the last time you saw girls wearing midriff tops, perfectly curled hair and fake eyelashes to high school or spoke to each other using words such as pontificating?? Ok so maybe the midriff tops and fake eyelash part seem to be true today, but no one in the high scho

What goes in

• 1 1/2 cups whole wheat flour
• 1/4 teaspoon. sea salt
• 1/2 cup light butter, cold
• 2 ounces. light cream cheese
• 1/4 cup of ice water, adding an additional tablespoon if necessary
• 1 medium zucchini
• 1 medium yellow summer squash
• 1 clove garlic
• 1 cup ricotta cheese
• 1 tablespoon honey
• 1 egg white
• 1 tablespoon fresh thyme
• 1/2 cup Parmesan cheese, grated
• 1/4 cup mozzarella cheese, shredded
• 1 egg yolk
• 1 teaspoon. water
• 1 tablespoon olive oil
• Fresh basil

How it comes together

1. In a medium bowl, combine flour and salt. Cut in cold butter until mixture looks course chunks and then cut in cream cheese. Butter and cream cheese will resemble pea-like chunks in the flour; then mix in 1/4 cup of ice water. Feel free to add an additional tablespoon of water, if needed. Shape dough into a disc, cover with plastic wrap in place in the fridge.
2. While dough is sitting in the fridge you can make your filling. Slice zucchini and squash, laying out your slices on sheets of paper towels. Sprinkle a little salt on each piece and sit for 30 minutes, allowing paper towels to soak up the water. Blot dry after the allotted time has passed and hold nearby.
3. For the filling, whisk together ricotta cheese, egg white, garlic, honey, thyme, parmesan and mozzarella cheeses. Hold nearby.
4. Preheat oven to 400 degrees F. Lightly flour your surface and roll out you dough until it is a 12-14 inch circle. Place rolled out dough on a baking sheet covered with parchment paper and spread ricotta mixture over dough, leaving about 2 inches from the edge. Arrange zucchini and squash over top of the mixture, overlapping as needed and fold over the edges of the pie crust. You want your pie to look like an even circle.
5. Whisk together egg yolk and a teaspoon of water and brush mixture over top of the crust. Drizzle a bit of olive oil on top and place pie in the oven for about 40 to 45 minutes. Remove from oven and sprinkle fresh basil, if desired. Enjoy!