Preheat oven to 400 degrees F.
In a food processor (or a medium bowl) combine flour and salt for crust. Pulse (or cut) in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are in pea size pieces, slowly pulse in 1/4 cup of water until dough begins to come together (adding one tablespoon of water extra as needed). Remove from food processor and shape into a disc. Wrap in plastic and place in refrigerator.
Cut the zucchini and squash into thin circles. Spread the cut zucchini and squash onto several layers of paper towels, sprinkle with salt, and let drain for 30 minutes. After that time, gently blot the zucchini and squash. Set aside.
Whisk together ricotta, egg white, garlic, honey, thyme, and cheeses. Set aside.
After 30 minutes, remove the dough from the refrigerator. On a lightly floured surface, roll the dough out to a 12-14″ circle and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a 2″ border around the edge. Next, evenly arrange the zucchini/squash into an overlapping pattern on top of the ricotta filling. Fold over the edges of the crust, pleating as needed to make and even circle.
Combine the egg yolk/water and brush the outer edge of the crust. Drizzle olive oil on top of the zucchini/squash and place in oven.
Bake galette for 35-45 minutes or until crust is golden brown and the cheese has puffed. Remove from oven and sprinkle with basil. Cut into wedges and serve. This is great hot, at room temperature or even straight from the refrigerator as a leftover. Enjoy!
by The Savvy Kitchen