Tomato, Zucchini and Leek Galette with Herb Ricotta

Preheat oven to 450°F.

Heat olive oil in a sauté pan over medium-low heat. Add thinly sliced leeks, salt, pepper. Cook until leeks have softened, about 5 to 7 minutes. Transfer leeks to a plate and set aside.

Slice tomatoes into 1/4 inch-thick rounds and arrange them in one layer on a wire rack set over a baking sheet. Sprinkle with salt and set aside to drain. Meanwhile, slice zucchini into 1/8-inch-thick rounds and in a small bowl, mix with 1 tablespoon extra virgin olive oil, salt and pepper. Set aside.

In another small bowl, combine ricotta cheese with thyme, chives, basil, garlic powder, salt and pepper, and drizzle 2 tablespoons extra virgin olive oil. Mix until ricotta is smooth and uniform.

Place puff pastry (or phyllo pastry) on a rimmed, greased, baking sheet and cut the excess on the edges. Spread herb ricotta evenly over dough, leaving a 1-inch border around the edges. Spread sautéed leeks over ricotta. Arrange tomatoes in a concentric pattern over leeks. Arrange zucchini slices in a concentric pattern over tomatoes.

Sprinkle Parmigiano Reggiano over the top. Fold the border of the pastry up and over the edge of the tomatoes.

Bake galette in the preheated oven for 20 minutes, or until crust is golden and puffed. Remove galette from oven, sprinkle with fresh basil and set aside to rest for about 10 minutes. Slice and serve.