You enticed me with your flaky, buttery crust and farm-fresh zucchini. I swooned over the delectable ricotta-mozzarella-Parm combination and that finishing touch of garlicky olive oil. So many flavors coalescing into a whole that somehow surpassed the sum of your individual parts.
Zucchini and Ricotta Galette, you were delicious and quickly gone, but you won't soon be forgotten.
Friends, I wish I could claim this recipe as my own, but I didn't even adapt it. So I'm sending you off to the Smitten Kitchen site, where the recipe originates. My galette wasn't as pretty as the one over there (for one thing, I forgot to overlap my zucchini slices) but it tasted wonderful anyway -- like a garlicky "white pizza" in a pastry/croissant dough. If you get your hands on some fresh, smallish zucchini, I highly recommend making this.
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