French galettes may look impressive, but they’re deceptively simple to pull together and can be prepared using whatever produce you might have on hand. Frozen puff pastry is the hero ingredient here, allowing you to whip this up with minimal time and effort. Originating in Norman times, the galette then was known as a ‘gale,’ meaning flat cake. Over time, sweet and savory varieties emerged and grew in popularity. Traditionally, galettes are round. Here, we’re keeping the shape of the pastry dough as it is to save time and effort, but you can always roll it out further and crimp over the edges for a round shape if you prefer. Zucchini contains fiber to aid your digestion and improve your cholesterol and heart health and also provides vitamin A, which protects your eyes and skin. Be sure to check out the flavor varieties below for additional ideas. Serve this in small squares for an appetizer, or in larger slices with a salad for a vegetarian meal. 

Serves: 4-6

Total Time: 1 hour (15 minutes active time)

Ingredients:

• 2 medium-sized zucchini, thinly sliced on a mandolin (or use your sharpest knife to cut them very thinly)
• 1 sheet puff pastry dough, defrosted (or 1 recipe of your favorite pie dough, rolled out)
• ½ cup ricotta cheese
• ½ cup grated parmesan cheese
• 1 minced garlic clove
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste

Directions:

1. In a colander over the sink, toss the zucchini slices with a pinch of salt, and allow to sit and drain for 20 minutes. 
2. Preheat your oven to 400 degrees.
3. Transfer the drained zucchini to a dish towel, and squeeze it tightly to wring out any extra liquid. 
4. Line a baking sheet with parchment paper. Roll out your dough, pressing together any edges or seams that may have cracked. 
5. In a small bowl, mix together the ricotta, parmesan cheese, minced garlic and olive oil, along with a pinch of salt and pepper. 
6. Spread the ricotta mixture evenly over the dough, leaving a ½-inch border at the edges.
7. Shingle the zucchini slices in an even layer over the ricotta (you can do this as delicately or haphazardly as you have the patience for, but try to keep them in a single layer). Sprinkle with a bit of extra parmesan if desired.
8. Bake for 20-25 minutes, until the pastry around the zucchini is puffed and the zucchini slightly golden in places.
9. Slice into squares and enjoy! 

Variations: Swap out the zucchini for halved cherry tomatoes, peeled and thinly sliced butternut squash, thinly sliced delicata squash or thinly sliced potatoes.