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1
Make dough: Whisk together the flour and salt in a large bowl.
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2
Sprinkle bits of butter over flour mixture and using a pastry blender, cut it in until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.
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3
In a small bowl, whisk together the sour cream, lemon juice and water and add this to the butter-flour mixture.
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4
With your fingertips or a wooden spoon, mix in the liquid in until large lumps form.
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5
Pat the lumps into a ball; do not overwork the dough.
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6
Cover with plastic wrap and refrigerate for 1 hour.
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7
Make filling: Spread the zucchini slices out over several layers of paper towels.
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8
Sprinkle with 1/2 teaspoon salt and let drain for 30 minutes; gently blot the tops of the zucchini dry with paper towels before using.
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9
Set aside.
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10
In a small bowl, whisk the olive oil and the garlic together; set aside.
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11
In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together and season with salt and pepper to taste.
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12
Prepare galette: Preheat oven to 400 degrees F.
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13
On a floured work surface, roll the dough out into a 12-inch round.
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14
Transfer to an ungreased baking sheet (though if you line it with parchment paper, it will be easier to transfer it to a plate later).
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15
Spread the ricotta mixture evenly over the bottom of the galette dough, leaving a 2-inch border.
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16
Shingle the zucchini slices attractively on top of the ricotta in concentric circles, starting at the outside edge.
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17
Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini.
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18
Fold the border over the filling, pleating the edge to make it fit.
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19
The center will be open.
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20
Brush crust with egg yolk glaze.
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21
Bake the galette until the cheese is puffed, the zucchini is slightly wilted and the galette is golden brown, about 30 to 40 minutes.
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22
Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate.
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23
Cut into wedges and serve hot, warm or at room temperature.
