Thank you goes to Smitten Kitchen's Deb Perelman for this recipe. You must check out her wonderful website and her cookbooks. I spend lots of time with both getting inspired.

1 round of pie dough (1/2 recipe Art of the pie double crust pie dough-recipe here)
1 large or 2 small zucchinis, sliced into 1/4 inch-thick rounds
2 tablespoons olive oil
2 medium garlic cloves, minced (about 2 teaspoons)
1 cup ricotta cheese
1 cup (about 2 oz) grated Parmesan cheese
½ cup (2 oz) shredded mozzarella
1 tablespoon slivered basil leaves
 
Glaze: 1 egg yolk beaten with 1 teaspoon water

1. Spread the zucchini out over 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. 
2. In a small bowl, whisk the olive oil and the garlic together; set aside. 
3. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste. 
4. Preheat oven to 400 degrees. 
5. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet or onto a piece of parchment paper place on the baking sheet. 
6. Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border. Shingle 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. 
7. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.
8. 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 slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

 
Alternatives

• Asparagus instead of zucchini. Cut asparagus into thin slices at a sharp angle. Follow step one in recipe. After drying with a paper towel, spread evenly over the ricotta mixture. Finish galette as directed.
• Shredded zucchini instead of sliced. Shred your zucchini on a box grater or in a food processor using the shredding disk. After shredding, place the zucchini on a cotton dish towel and squeeze out as much water as possible. Heat a pan with 2 tablespoons of butter and 2 cloves of minced garlic. Cook for 1 minute then add the zucchini. Cook until the zucchini is softened, about 3 minutes. Season with salt and pepper. Combine the softened zucchini with the ricotta filling in a bowl. Spread onto the rolled out dough and complete the above recipe from step 7.
• Cook these vegetables to release the moisture before arranging on top of the ricotta filling. 
  • Mushrooms with rosemary
  • Leeks with mint
  • Roasted butternut squash cubes (about 1 pound) with sage
• Add 2 cups cooked, finely shredded chicken breast onto the filling and top with a vegetable that has been prepared to reduce moisture. Note: It’s important to shred or cut the chicken fine to make cutting the galette even.
• Cooked ground beef seasoned with herbs
• Cooked bacon, chopped.
• Shrimp, raw, placed artfully with the top layer of vegetable
• Add 2 tablespoons of Liz's Gremolata to the cheese mixture to add a bright lemon flavor
• Use a variety of herbs to flavor the tart-basil, parsley, thyme, dill, or tarragon 
• Cheese alternative to mozzarella in the ricotta mixture
  • Gruyere
  • Stilton
  • Cheddar
  • Feta

Tart Filling
 fills a 10-inch tart, pie or oven proof pan. Serves 8
 
1 pound Swiss chard
1 small onion, diced
6 eggs
1/3 cup heavy cream
1/2 cup golden raisins or dried cranberries
½ cup pine nuts, toasted
¾ cup grated parmesan
½ teaspoon salt
½ teaspoon ground pepper
** for crustless tart-2 tablespoons of unsalted butter to cover the bottom and sides of your pie plate or tart pan.
 
***If a crust is desired: 1 recipe Pate Brisse (see recipe below) and follow further directions

1. Preheat oven to 375 degrees.
2. Remove the center stem of the chard and chop into thin slices. Roughly chop the leaves. 
3. In a sauté pan, heat 2 Tbs of olive oil with the onion and chard stems. Sauté over medium heat until stems are tender, about 5 minutes. Add the chard leaves and cover the pan to wilt the leaves, about 3 minutes.  Remove from the heat and let mixture cool to room temperature. 
4. Combine the eggs, heavy cream, raisins, toasted pine nuts, parmesan, salt and pepper in a medium-size bowl. Add the cooled chard mixture, and combine. 
5. Generously butter a 10” pie pan or ovenproof skillet, covering both the bottom and sides well. 
6. Spoon in the tart filling and smooth. Cover with tinfoil. Place into the preheated oven and cook for 20 minutes. Remove the foil and cook for an additional 15 minutes or until the filling is set. Remove and serve warm or at room temperature. 

***If a crust is desired: 1 recipe Pate Brisse
Preheat oven to 400 degrees
 
Pate Brisee- Jaques Pepin
Makes Enough for 2 Galettes or 2 tarts without top crust or 1 pie with top and bottom crust
 
3 cups all-purpose flour (dip the measuring cup into the flour, fill it, and level it with your hand)
1 cup (2 sticks) sweet butter, cold, and cut with a knife into thin slices or shavings (l use unsalted butter)
1/2 teaspoon salt
Approximately 3/4 cup very cold water
1 egg lightly beaten (to brush on crust before baking)
 
“In a well-made pâte brisée the pieces of butter are visible throughout the dough. If the pieces of butter get completely blended with the flour so that they melt during cooking, the pastry will be tough. The flour and butter must be worked and the water added as fast as possible to obtain a flaky pastry. If you work the dough too much after adding the water, it will be elastic and chewy. If you use too much butter and not enough water, it will resemble sweet pastry dough and will be hard to roll thin and pick up from the table; it will be very brittle before and after cooking, sandy, and with no flakiness.

This is deceptively simple dough. You may get excellent results one time and an ordinary pastry the next. Try it a few times to get a feel for it. Wrapped properly, it can be kept in the refrigerator for 2 or 3 days, or it can be frozen.” Jaques Pepin