This flaky galette is filled with an herby ricotta mixture and topped with layers of thinly sliced zucchini. The ricotta and squash bring a beautiful creaminess to the galette and the flakey pie crust is everything! A couple of tips for pie dough: You want the dough to be as cold as possible from start to finish. From the moment you start mixing your flour and butter, to rolling out your dough and forming your galette. If you ever wonder "is it getting to warm?!" Stick it in the freezer for a few minutes. You also don't want to under/over hydrate the dough, so add water in small incriments and toss with your hands until a shaggy dough forms, then press it all together into a disk. Do not knead more than you have to - if it comes together easily and the dough is hydrated you won't have issues forming a disk. This pie crust recipe doesn't use sugar, but if you wanted to adapt this recipe for something sweet? Say.. figs and a sweet goat cheese filling? Then just add a tablespoon or two of granulated sugar. Feel free to had other dry herbs to the dough as well. If you have a pizza stone, preheat your oven with the pizza stone inside and bake your galette on the stone with a piece of parchment paper. This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.
