Courgette and Ricotta Galette – Seasonal Summer Cooking

1. To make the pastry, sift the flour into a bowl and add the table salt and parmesan. Use the cubed butter directly from the fridge. Add to the bowl and rub into the dry ingredients with your fingers tips until the mixture resembles breadcrumbs.
2. Add the cold water and bring together into a dough – do not overwork at this stage. Wrap in clingfilm and place into the fridge for a minimum of 1 hour.
3. Meanwhile, make the filling. Mix the ricotta, parmesan, olive oil, lemon juice and basil and season well with salt and pepper. Finally slice the courgette and drizzle with olive oil separately.
4. Once the pastry has been chilled, sprinkle your work surface with plain flour and roll out the pastry to a 9inch round (approximately). Place the pastry on a lined baking sheet and leave a borer of 3-4 centimeters around the edge, spread the ricotta filling onto the middle of the pastry.
5. Layer the courgettes on top of the filling, trying not to leave many gaps. Fold the edges of the pastry to meet the first edge of the courgettes.
6. Pre heat an oven to 190/170 fan and chill the assembled galette in the fridge for 30 minutes before baking for 30-35 minutes until the pastry in golden and the courgettes are cooked.

Enjoy!