I had this recipe on my counter to try for two weeks.  I was dying to make it for some reason, and today was the day dammit.  It was miserable outside, so getting the stove or the oven going is always a good remedy.  I don’t know if I was drawn to recipe’s simplicity, or the anticipation to devour it because of its resemblance to pizza.  Whichever it was, it doesn’t matter.  This dish is perfection.  Period.  Next time I make this, I think I will pair it with a tomato coulis.  Ok, so that sounds fancy and I’m not fancy.   I actually had made the coulis a few weeks ago for the first time, as part of an artichoke appetizer, and I couldn’t get enough of it.  I think because of the obvious ingredient marriage (tomatoes, basil, garlic), it would send this dish over the top.  Even the kids walked in from school today and wanted to know what smelled so good.  They thought I had made cookies, which makes no sense, but hey – ricotta zucchini cookies could be the next big thing…

squash and ricotta galette (adapted from Cooking Light July 2012)

1 2/3  cups all-purpose flour
1/2  tsp. salt
1/2  tsp. baking powder
1/3  cup plus 1 TB extra-virgin olive oil, divided
1/4  cup water
1  medium zucchini, cut crosswise into 1/4 inch thick rounds
1  large yellow squash, cut crosswise into 1/4 inch thick rounds
2  garlic cloves, minced
pinch crushed red pepper
3/4  cup part-skim ricotta cheese
1/2  cup fresh grated Parmesan cheese
2  tsp. fresh thyme, chopped
1/2  tsp. lemon rind, grated
1  tsp. fresh lemon juice
1/4  tsp. fresh ground pepper
1  large egg, lightly beaten
1/4  tsp. kosher salt
1  large egg white
1/4  cup fresh basil leaves, chopped

get started on dough:

Combine flour, salt and baking powder in a food processor.  Pulse two times to combine.  Combine 1/3 cup oil and 1/4 cup water in a small measuring cup.  With processor on, slowly add the oil and water mixture through the food chute.  Process until dough is crumbly but holds together.  Turn dough out onto a lightly floured surface.  Knead one minute and add additional flour if necessary in order to prevent the dough from sticking.  Gently press dough into a 5 inch disk and wrap in plastic wrap.  Chill for 30 minutes.

get started on the filling:

Combine remaining 1 tablespoon of olive oil, zucchini, squash,garlic and crushed red pepper in a large bowl.  Stir gently to coat completely.  Combine ricotta and next 7 ingredients (through salt) in a medium bowl, stirring to combine.

assemble:

Preheat oven to 400.  Unwrap dough, and roll into a 14 inch circle on a lightly floured surface.  Place dough on a baking sheet lined with parchment paper.  Spread ricotta mixture over dough, leaving a 2 inch border.  Arrange zucchini and yellow squash alternately, slightly overlapping, in a circular pattern.  Sprinkle with kosher salt and fresh ground pepper.  Fold edges of dough toward center pressing gently to seal (dough will only partially cover squash).  In a small bowl, whisk together 1 teaspoon of water and egg white.  Brush dough edges with egg white mixture.  Bake at 400 for 40 minutes or until golden brown.  Cool 5 minutes and sprinkle with basil.  Cool an additional 15 minutes.  Cut into 6 wedges.

note:  serves six