1-1/2 c flour (you can substitute gluten free flour)
1/4 c Vermont cheese powder, optional
1/2 tsp salt
5-6 tbsp cold water
1 large zucchini, sliced and 1/4" pieces
2 tsp Pizza seasoning
1/2 pint cherry tomatoes sliced in half (I use one large tomato)
3/4 c ricotta cheese
1/4 tsp salt
Freshly ground pepper to taste
1 tsp fresh lemon zest (I use dried)
1 large egg
1/2 c grated Parmesan cheese, divided
Crust: whisk the dry ingredients, work in the butter until crumbly. Drizzle in the water until everything is evenly moistened, add the final tbsp of water if necessary to make a cohesive dough. Pat the dough into a disk, warp and refrigerate for 30 minutes.
Filling: Preheat the oven to 425º, put the zucchini slices on one pan and sprinkle with 1-1/2 tsp pizza seasoning. Put the tomato helves, slices, on the second pan and sprinkle with the reaming seasoning. Roast the zucchini and tomatoes until tender; about 15-20 minutes for the zucchini and 10-15 for the tomatoes. Combine the ricotta, salt, pepper, lemon zest, and egg until evenly blended. Set aside.
On a lightly floured work surface, roll the dough into a 12" circle. Transfer the dough to a parchment lined baking sheet.
Spread the ricotta mix over the dough leaving a 2" wide bare strip along the perimeter. Sprinkle half the parmesan over the ricotta mix. Shingle the zucchini and tomatoes over the ricotta.. Fold the edges of the dough up and over toward the middle of the galett leaving some vegetables exposed Brush the dough with an egg wash and then sprinkle the remaining parmesan cheese over the entire gallete.
Bake for 25-30 minutes until browned, remove from oven and let sit 10-15 minutes before serving. Cut into quarters to serve.