SCALLION GALETTE RECIPE

Preheat oven to 350°.

Whisk together flour, salt and sugar in a medium bowl or in a blender at low speed.

Incorporate the butter into the flour until the mixture resembles coarse crumbs.

Add one egg at a time, then Marsala over the flour mixture; work the dough until it is all incorporated.

Gather dough together and form into a disc; wrap in plastic wrap and refrigerate for ½ an hour.

Heat oil in a pan over medium heat.

Add leeks and salt to taste and cook, stirring occasionally, until leeks soften and turn lightly brown, about 8 minutes.

Combine garlic, thyme, olive oil,and nutmeg and the ricotta cheese.

Lightly dust a work surface with flour and place dough onto floured surface. Using a rolling pin, roll dough into a 12-inch circle, and gently transfer to a large baking sheet.

Use an off set specula spreading the ricotta mixer in a thin, even layer on the circle, leaving 1 1/2 inches of dough around the perimeter.

Spread leeks on top of ricotta cheese. Arrange zucchini slices in an even layer on top of the leeks; brush with olive oil and sprinkle with additional salt, pepper and thyme to taste. Apply thin layer of egg wash on the edge of the crust.

Bake until crust is lightly browned and zucchinis are cooked through, 50-60 minutes.

Remove from oven and allow cool slightly.