Tomato, zucchine and leek Galette with herb ricotta

Ricotta beautifully blended with an array of fresh herbs: chives, thyme, sage, oregano and drops of extra virgin olive oil. Leeks sautéed until nice and soft are the first layer of this galette. Rounded slices of heirloom tomatoes and zucchine from Loreto’s parents’ garden complete the circular design and contribute to the multilayered flavor experience of the tastebuds.

1 sheet frozen puff pastry (or few sheets of frozen phyllo pastry)
3 tablespoons olive oil
2 leeks, well-washed and thinly sliced
salt and pepper
3 heirloom tomatoes
1 medium zucchini
5 tablespoons extra virgin olive oil
5 ounces ricotta, at room temperature
1 teaspoon fresh thyme
1 teaspoon fresh chives
1 teaspoon fresh basil
1/2 teaspoon garlic powder
1/2 cup parmigiano reggiano, grated

View the full recipe at Sugar Love Spices →