- 1¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 stick unsalted butter, cut into pieces (keep very cold)
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
- ¼ cup ice water
- 3 cups sliced (rounds) zucchini or summer squash
- ½ cup ricotta cheese
- 1 Tablespoon dried Italian herbs
- ½ cup shredded Parmesan cheese
- Fresh ground black pepper to taste
- For the dough: Whisk together flour and salt in a large bowl. Place in freezer to chill for 30 minutes.
- When flour is cold, add chopped butter and cut into flour using forks or a pastry blender. Mixture will be quite dry, and the butter pieces should be very small.
- In another small bowl, whisk together sour cream, lemon juice, and water. Add this to the flour mixture. Mix until large lumps form; gently press this together into a ball (dry flour and all) and wrap in plastic wrap. Refrigerate for 1 hour, up to overnight.
- Meanwhile, make the filling: First you need to dry zucchini: lay all zucchini rounds onto towels or paper towels and sprinkle with salt. Let rest for 30 minutes, and then dry with paper towels.
- Preheat oven to 400º. Sprinkle flour onto large worksurface (cutting board or countertop). Remove dough from plastic wrap, sprinkle with flour, and roll out using a rolling pin into an 18-inch circle. Carefully lift off countertop, and transfer to a rimmed cookie sheet lined with parchment paper.
- Mix ricotta and herbs together. Spread evenly over bottom of dough, leaving a 2-inch border. Sprinkle with Parmesan and then layer zucchini on top of cheese in circles. Sprinkle on black pepper. Fold border over filling, pleating the edge to make it fit- leaving center open.
- Bake the galette until brown, 35-40 minutes. Remove from the oven and let cool slightly before serving. Enjoy the galette warm, or cold.