Individual Zucchini Lemon and Ricotta Galettes

Ingredients

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 4 tablespoons (or more) ice water
• 5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
• 1 1/4 teaspoons salt, divided
• 4 tablespoons butter, divided
• 4 teaspoons extra-virgin olive oil
• 1 cup finely chopped onion
• 1 small garlic clove, minced
• 2 teaspoons fresh lemon juice
• 1 1/4 cups ricotta cheese
• 1/3 cup plus 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 teaspoons finely grated lemon peel
• 1/2 teaspoon ground black pepper
• Fleur de sel*

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