For the crust:
✤1 ½ cups (180g) whole wheat flour
✤1/4 tsp salt
✤4 oz (1 stick) butter, cold
✤2 oz (54g) light cream cheese
✤1/4 cup ice water
For the filling:
✤1 medium zucchini
✤1 medium yellow squash
✤1 clove garlic, minced
✤1 tbsp fresh thyme, chopped
✤1 cup (246g) ricotta cheese
✤1/2 cup (56g) Parmesan cheese, grated
✤1/2 cup (28g) shredded mozzarella cheese
✤1 egg, separated
❖In a large bowl, combine the flour & salt. Cut in the cold butter until mixture looks coarse, then cut in the cream cheese until mixture resembles pea-like chunks. Mix in the ice water (add more if needed). Shape the dough into a disc, cover with plastic wrap and place in the refrigerator.
❖While dough is chilling, slice the squashes, laying the slices out on a paper towel. Sprinkle a little salt on each piece and let sit for 30 minutes, allowing the paper towels to soak up extra water, then blot dry.
❖For the filling, whisk together the garlic, thyme, parmesan, mozzarella & egg white, then set aside.
❖Preheat oven to 400°F (200°C).
❖Lightly flour a surface and roll out the dough until it’s an even 14-inch circle.
❖Place the dough onto a baking sheet lined with parchment, then spread the ricotta mixture over it, leaving about 2 inches from the edge clear. Arrange the squash slices over top of the cheese, overlapping as needed. Fold over the edges of the crust to make it thicker, more ‘crust’ like. Whisk together the egg yolk & 1 tsp water, and brush over top of the crust.
❖Bake for about 40-45 minutes, until crust is golden.
