Leek and Zucchini Galette
Ingredients
- 1¼ cups all purpose flour
- ½ tsp. salt
- ½ tsp. sugar
- 8 tbsp. butter, cut into small pieces
- 4-6 tbsp. ice water
- 3 tbsp. canola oil, plus more for brushing
- 2 medium leeks, washed and thinly sliced (white and light green parts only)
- Kosher salt
- 2 cloves garlic, chopped
- ¼ tsp. dried thyme
- ⅛ tsp. nutmeg
- 1 medium zucchini, thinly sliced
- Freshly ground black pepper
- 1 cup ricotta
- Zest of one lemon
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