Prep the oven and pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment and dust lightly with flour or cornmeal to prevent sticking.

Salt the zucchini: Thinly slice the zucchini into coins. Toss with 1/2 teaspoon salt in a colander and let sit 10–15 minutes. This pulls out excess moisture. Pat dry with paper towels.

Mix the ricotta filling: In a bowl, combine ricotta, Parmesan, 1 beaten egg, minced garlic, lemon zest, herbs, 1/4 teaspoon salt, and several grinds of black pepper. Add a pinch of red pepper flakes if you like heat. Stir until smooth.

Roll out the dough: On a lightly floured surface, roll the dough into a rough 12-inch circle. Transfer to the prepared baking sheet.

Add the filling: Spread the ricotta mixture in the center, leaving a 2-inch border all around. Don’t overfill; an even layer is best.

Arrange the zucchini: Fan the zucchini slices over the ricotta in overlapping circles or a shingled pattern. Drizzle with a little olive oil and sprinkle with pepper.

Fold and seal: Fold the dough edges up over the filling, pleating as you go. Press gently to secure. Brush the crust with beaten egg for shine, if using.

Bake: Bake 35–45 minutes, until the crust is deep golden and the zucchini edges look lightly caramelized. If using puff pastry, start checking at 30 minutes.

Rest and finish: Let the galette sit for 10 minutes before slicing. Drizzle a touch more olive oil, add extra herbs, or grate a little Parmesan on top. Serve warm or at room temperature.