Cheesy Ricotta Zucchini Galette

1. Prepare the Dough: In a medium bowl, combine the flour and sea salt. Cut in the cold butter until the mixture resembles coarse crumbs, then add the cream cheese and continue cutting until pea-sized chunks form. Add ¼ cup ice water, mixing gently until the dough comes together, adding an additional tablespoon if needed. Shape the dough into a disc, cover with plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Zucchini and Squash: Arrange the zucchini and yellow squash slices on paper towels. Sprinkle a small amount of salt over each piece and let sit for 30 minutes to draw out moisture. Blot the slices dry with additional paper towels.
3. Make the Ricotta Filling: In a bowl, whisk together the ricotta cheese, egg white, minced garlic, honey, thyme, Parmesan, and mozzarella cheese until well combined. Set aside.
4. Preheat the Oven and Roll Out the Dough: Preheat the oven to 400°F (200°C). Lightly flour your surface and roll out the dough into a 12- to 14-inch circle. Transfer the rolled-out dough to a baking sheet lined with parchment paper.
5. Assemble the Galette: Spread the ricotta mixture evenly over the dough, leaving a 2-inch border around the edges. Arrange the zucchini and squash slices on top of the ricotta mixture, slightly overlapping the slices as needed. Fold the edges of the dough over the filling to form a rustic crust.
6. Apply the Egg Wash and Add Olive Oil: Whisk together the egg yolk and 1 tsp water. Brush this mixture over the crust. Drizzle a small amount of olive oil on top of the filling.
7. Bake the Galette: Bake for 40 to 45 minutes or until the crust is golden brown.
8. Garnish and Serve: Remove the galette from the oven and sprinkle with fresh basil, if desired. Allow to cool slightly.

Enjoy your Cheesy Ricotta Zucchini Galette!