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Zucchini and Squash Galette with Ricotta Cheese filling (adapted from the blog Naturally Ella)


1 1/2 cup unbleached all-purpose flour (I used half whole wheat flour)
1/4 teaspoon salt
8 tablespoons butter, chilled
2 oz cream cheese, chilled
1/4-1/2 cup of ice water
1 medium zucchini
1 medium yellow summer squash
1 clove of garlic
1 cup ricotta cheese
1 tablespoon honey
1 egg white
1 tablespoon fresh thyme
1/2 cup Parmesan
1/4 cup mozzarella
Egg Wash:
1 egg yolk
1 teaspoon water
1 tablespoon olive oil
fresh basil (or whatever fresh herbs you have on hand)



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