Herby Ricotta & Zucchini Galette

Servings: 8-10

For the Zucchini Galette:

• 15 oz. Organic Valley Whole MilkRicotta
• ¼ cup Fresh Basil Leaves, chopped
• 2 tbsp. Fresh Chives, chopped
• 1 Pie Crust, store-bought orhomemade (recipe below)
• 2-3 large Zucchini, sliced
• ½ cup Cherry Tomatoes, halved
• Salt & Black Pepper, to taste

For the Homemade Pie Crust:

• 1 ½ cups All Purpose Flour
• ¾ cup Cold Butter, cubed
• 4 tbsp. Ice Cold Water
• 1 tbsp. Sugar
• ½ tsp. Salt

1. For the Flaky Pie Crust: In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the cubed butter and pulse until crumb-like texture. Add the ice-cold water to pulse 2-3 times until the dough is moist. 
2. Transfer the dough onto plastic wrap to press out into a 1” thick disc. Wrap tightly and chill in the fridge for 30 minutes.
3. For the Zucchini Galette: Preheat oven to 425F. 
4. Sauté the sliced zucchini in olive oil with a little salt for 1-2 minutes on each side to help release any moisture. Remove from heat to cool to room temperature.
5. Roll out the chilled pie crust dough to a 12” - 14” circle.
6. In a small bowl, combine the ricotta (drain as much liquids as possible prior) and chopped herbs. Spoonevenly on the rolled-out crust, leaving a 2” border along the edges.
7. Layer the herby ricotta with the sautéed zucchini and halved cherry tomatoes.
8. Gently fold over the edges so it overlaps the tomatoes, then brush the edges with olive oil or an egg wash.
9. Bake for 25-30 minutes, until edges are golden brown.
10. Enjoy warm garnished with fresh basil!