Leek and Zucchini Galette

Ingredients

• 1¼ cups all purpose flour
• ½ tsp. salt
• ½ tsp. sugar
• 8 tbsp. butter, cut into small pieces
• 4-6 tbsp. ice water
• 3 tbsp. canola oil, plus more for brushing
• 2 medium leeks, washed and thinly sliced (white and light green parts only)
• Kosher salt
• 2 cloves garlic, chopped
• ¼ tsp. dried thyme
• ⅛ tsp. nutmeg
• 1 medium zucchini, thinly sliced
• Freshly ground black pepper
• 1 cup ricotta
• Zest of one lemon

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