Summer Squash, Tomato & Ricotta Galette Recipe

Directions:

1. On a lightly floured surface, roll pastry into 12 x 17 rectangle. Fit into bottom and upsides of 10 1/5 by 15 1/5 by 1 inch rimmed baking sheet. Refrigerate while preparing filling.
2. Preheat oven to 425 degrees. In a small bowl, stir together ricotta, lemon juice and garlic. Spread over bottom of pastry. Sprinkle mozzarella cheese over ricotta. Arrange vegetables slightly overlapping in lengthwise rows over cheese. Beginning and ending with a row of tomatoes. Slightly fold edges of pastry over vegetables to form a rim. Drizzle veggies with olive oil. Sprinkle with green onions, basil and pepper.
3. Bake for 20-35 min until vegetables are tender and crust is lightly browned.