Crispy Zucchini and Ricotta Galette | French Summer Tart

Mix the flour with a pinch of salt and grated Parmesan cheese. Cut the cold butter into small cubes and quickly rub it into the flour.

Add 3-4 tablespoons of ice-cold water and knead into a smooth dough. Wrap in cling film and place in the fridge for 30 minutes.

Slice the zucchinis into thin rounds. Mix the ricotta with the crushed garlic, finely chopped basil, olive oil, salt, and pepper.