Courgette & Ricotta Spring Galette

190g plain flour, plus extra for dusting
120g unsalted butter, chilled
60g plain yoghurt, chilled
1 Tbsp lemon juice
50ml water, chilled

4-5 small courgettes
Salt
2 Tbsp EVOO
1 large garlic clove
200g ricotta
40g grated parmesan
½ lemon, zest only
Freshly ground black pepper
1 egg yolk, whisked with 1 tsp water
Mint

Sift the flour into a large bowl and mix through the salt. Cut the cold butter into small cubes and rub or cut it into the flour, making fine crumbs.

Whisk the yoghurt in a separate bowl with the lemon juice and water then add to the flour/butter mix. Using a wooden spoon, and then your hands, mix and bring the dough together, so that all is combined. Shape into a ball, wrap, and refrigerate for at least 2 hours.

Slice the courgettes lengthways into strips 1-2mm in thickness. Spread them out onto a sheet tray, sprinkle them very sparingly with salt, and leave to sweat out the excess moisture for 20 minutes. Blot well with paper towel, until completely dry, and put aside for when ready to assemble the galette. 

Finely chop and crush the garlic in a small bowl and whisk it with the oil. In a separate bowl whisk the ricotta, the parmesan, the lemon zest and 1 tablespoon of the garlic/oil mix.

Preheat the oven to 180°C.

Remove the crust dough from the fridge and roll out on a very lightly dusted surface, into a 30cm round disc. Transfer to a baking tray lined with baking paper.

Spread the ricotta mix evenly onto the crust dough, leaving a 5cm deep border around the edge. Take the courgette strips, roll each into a spiral, and press them, skin side up and down, decoratively into the surface of the ricotta.

Drizzle over the remaining garlic/oil mix, season generously with freshly ground black pepper. Fold the bare boarder of dough up and over the edge of the filling, pleating as you work, allowing the middle to remain exposed.

Brush the crust with the egg-yolk/water mix and bake the galette in the middle of the oven for 30-35 minutes, until the cheese has puffed some, the crust is golden, and the courgette slightly wilted yet charred.

Remove from the oven, allow to stand for 5 minutes before sprinkling over a few chopped mint leaves. Serve warm, or at room temperature, cut into wedges.