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1
Preheat oven to 450 degrees F.
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2
Heat olive oil in a saute pan over medium-low heat.
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3
Add thinly sliced leeks, salt, pepper.
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4
Cook until leeks have softened, about 5 to 7 minutes.
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5
Transfer leeks to a plate and set aside.
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6
Slice tomatoes into 1/4 inch-thick rounds and arrange them in one layer on a wire rack set over a baking sheet.
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7
Sprinkle with salt and set aside to drain.
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8
Meanwhile, slice zucchini into 1/8-inch-thick rounds and in a small bowl, mix with 1 tablespoon extra virgin olive oil, salt and pepper.
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9
Set aside.
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10
In another small bowl, combine ricotta cheese with thyme, chives, basil, garlic powder, salt and pepper, and drizzle 2 tablespoons extra virgin olive oil.
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11
Mix until ricotta is smooth and uniform.
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12
Place puff pastry (or phyllo pastry) on a rimmed, greased, baking sheet and cut the excess on the edges.
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13
Spread herb ricotta evenly over dough, leaving a 1-inch border around the edges.
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14
Spread sauteed leeks over ricotta.
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15
Arrange tomatoes in a concentric pattern over leeks.
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16
Arrange zucchini slices in a concentric pattern over tomatoes.
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17
Sprinkle Parmigiano Reggiano over the top.
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18
Fold the border of the pastry up and over the edge of the tomatoes.
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19
Bake galette in the preheated oven for 20 minutes, or until crust is golden and puffed.
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20
Remove galette from oven, sprinkle with fresh basil and set aside to rest for about 10 minutes.
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21
Slice and serve.
