Step 1: Prepare the Oven and Crust

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out a 7 oz pie crust into a 10-inch circle.
3. Transfer the crust to the prepared baking sheet.

Tip: Roll evenly to ensure a uniform crust; keep flour minimal to avoid toughness.

Step 2: Make the Ricotta Filling

1. In a medium bowl, whisk together 1 cup ricotta cheese, 1 egg, 2 Tbsp chopped fresh dill, 1 minced garlic clove, and ¾ tsp black pepper until smooth.
2. Spread the ricotta mixture evenly over the pie crust, leaving a 1-inch border uncovered.

Tip: Ensure the ricotta mixture is smooth for easy spreading; don’t overfill to prevent leakage.

Step 3: Prepare the Zucchini

1. In another medium bowl, toss 1 large thinly sliced zucchini with 1 Tbsp extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp black pepper.
2. Arrange the zucchini slices evenly over the ricotta filling, overlapping slightly if needed.

Tip: Slice zucchini thinly (use a mandoline if available) for even cooking; pat dry to remove excess moisture.

Step 4: Shape the Galette

1. Fold the uncovered edge of the pie crust up and toward the center, partially covering the filling, creating a rustic border.

Tip: Fold gently to avoid tearing; slight cracks are okay for a rustic look.

Step 5: Add Egg Wash and Parmesan

1. In a small bowl, whisk 1 egg with 1 Tbsp water to make an egg wash.
2. Lightly brush the egg wash over the folded crust edges.
3. Sprinkle ⅓ cup grated Parmesan cheese evenly over the crust edges.

Tip: Brush lightly to avoid pooling; distribute Parmesan evenly for a golden, cheesy crust.

Step 6: Bake and Serve

1. Bake for 35–40 minutes until the crust is very golden brown and the filling is set.
2. Let cool for 15 minutes on the baking sheet before slicing and serving.

Tip: Check for doneness by ensuring the crust is crisp; cooling helps the filling set for clean slices.