zucchini ricotta galette

the next of the fresh farm food inspired recipes, this one for the zucchini

you need:
for the pastry:
*1 1/4 cups all-purpose flour
*1/4 teaspoon salt
*8 tablespoons (1 stick) cold butter
*1/4 cup sour cream
*2 teaspoons fresh lemon juice
*1/4 cup cold water

for the filling:
*1 large or 2 small zucchinis, sliced into 1/4 inch thick rounds
*1 tablespoon plus 1 teaspoon olive oil
*1/2 cup ricotta cheese
*1/2 cup grated Parmesan cheese
*1/4 cup shredded mozzarella
*1 tablespoon basil
*garlic salt, pepper

For the glaze (optional): 1 egg, beaten

what to do:

make the dough:
1. whisk together the flour and salt in a large bowl, then add butter and mix with fingers until it resembles a course meal.
2. in separate bowl, mix together sour cream, lemon juice and water, then add to the butter-flour mixture.
3. mix together with spoon, form into a ball.
4. on a well floured surface, roll out into a 12in round.

make the filling:
1. preheat oven to 400.
2. in a small bowl, mix together the ricotta, cheeses, and 1 tbs of oil. spice with garlic salt and pepper and basil.

put it all together:
1. place dough round on a well greased cookie sheet (or use parchment paper)
2. spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border
3. arrange zucchini slices on top of the ricotta filling, then sprinkle with garlic salt and olive oil.
4. fold the border over the filling, pleating the edge to make it fit -the center will be open
5. if you like, brush the crust with the egg (makes it glazed, pretty, and tasty)
6. bake for 30-40 min, until the crust is brown.

PS: what's a galette, you ask? it's a pizza-pastry love baby.