This Zucchini and Ricotta Galette is from Smitten Kitchen, but with a few modifications. This is great for an appetizer, a side dish, or a vegetarian main dish served with a soup or salad. I use my food processor to quickly and evenly slice all the zucchini rounds.

-1 homemade or store bought pie crust
-1 egg, beaten

-2 large or 3 small zucchini, sliced into 1/4 inch thick rounds
-1 tsp salt, divided use
-1 tablespoon plus 1 teaspoon olive oil
-1 medium garlic clove, minced (about 1 teaspoon)
-1/2 cup ricotta cheese
-1/2 cup (about 1 ounce) grated Parmesan cheese
-1/4 cup (1 ounce) shredded mozzarella
-fresh black pepper
-1 tablespoon slivered basil leaves

Spread the zucchini out on several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using. In a small bowl, whisk the olive oil and the garlic together; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, 1/2 tsp salt, and 1 tsp of the garlic olive oil.

Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet lined with parchment. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Arrange the zucchini attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush the crust with the beaten egg yolk. Sprinkle fresh black pepper over the galette.

Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slice and serve.