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Zucchini and Ricotta Galette

kept byncairns1

1¼ cups all-purpose flour, chilled in the freezer for 30 minutes
¼ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces and chill again
¼ cup sour cream
2 teaspoons fresh lemon juice
¼ cup ice water
1 large or 2 small zucchinis, sliced into ¼ inch thick rounds
1 tablespoon plus 1 teaspoon olive oil
1 tsp roasted minced garlic, fresh garlic works as well
½ cup ricotta cheese
½ cup (about 1 ounce) grated Parmesan cheese
¼ cup (1 ounce) shredded mozzarella
1 tsp dried basil
1 egg yolk for brushing



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