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1
For the dough:
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2
Add the flour, baking powder, salt and black olives into a large bowl, whisk until well mixed.
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3
Add the olive oil, sour cream and water into the dry ingredients, stir until the dough forms, if it seems too dry, add 1 to 2 tablespoons of iced water.
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4
Shape the dough into a disc, cover with a plastic wrap, and chill in the frige for at least 30 minutes.
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5
Meanwhile make the filling:
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6
Spread the zucchini evenly on several layers of paper towels.
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7
Sprinkle some salt over the zucchini and let rest for at least 30 minutes.
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8
Gently dry the top of zucchini with more paper towels.
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9
In a small bowl, mix together the olive oil and the garlic.
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10
In a another bowl, add all the cheeses, lemon juice and zest, 1 tablespoon of the garlic-olive oil and season with salt and pepper.
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11
To assemble the galette:
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12
Preheat oven to 400F (200C).
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13
On a slightly floured cutting board, roll the dough out into a 12-inch circle.
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14
Transfer to a baking sheet slightly coated with cooking spray.
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15
Place the cheese mixture over the bottom of the galette dough, spread it evenly.
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16
Leaving a 2-inch edges.
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17
Arrange the zucchini slices on top of the cheese mixture in concentric circles, starting at the edge outside.
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18
Drizzle the remaining 2 tablespoon of the garlic-olive oil over the zucchini.
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19
Fold the border up and over the filling to form a rim, pleating as you go.
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20
Stir egg and water briskly, brush lightly over the crust.
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21
Bake until the cheese is melted and puffed, the zucchini is slightly wilted and the crust is golden, about 35 minutes.
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22
Remove from the oven, let cool on the baking sheet for 20 minutes.
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23
Slice into the wedges and top with basil and mint leaves.
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24
Serve warm.
