Lemony Ricotta Summer Squash Galette

2 medium summer squash or zucchini, thinly sliced 

1 unbaked pie crust, homemade or store-bought

¾ cup ricotta cheese

½ cup grated Parmesan cheese

¼ cup shredded mozzarella cheese

1 clove garlic, minced

1 tablespoon olive oil

2 teaspoons lemon zest

1 tablespoon lemon juice

¼ cup finely chopped parsley leaves

¼ cup chopped dill or mint leaves

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

1 egg plus 1 teaspoon water, whisked, for egg wash

Sprinkle squash slices lightly with salt and let drain for 15 minutes in a colander. Pat dry and set aside. On a large piece of lightly floured parchment paper, roll pie dough to a 12-inch circle. Transfer to a large baking sheet; set aside. Preheat oven to 400°F. 

In a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, lemon zest and juice, herbs, salt, and pepper. Spread over dough, leaving a 1½-inch border along the edge. Top with squash rounds and drizzle with the olive oil. Gently fold over pastry edge, pleating as necessary. Brush pastry edges with egg wash mixture and transfer to the oven. Bake 35 to 40 minutes, until edges are golden brown. Serve warm or at room temperature, sprinkled with more fresh herbs!