Ingredients for Individual Courgette, Lemon, and Ricotta Galettes

• 250g plain flour

• 1/2 teskedar salt

• 170g (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

• 4 tablespoons (or more) ice water

• 1350ml coarsely grated courgette (about 600g)

• 1 1/4 teaspoons salt, divided

• 60ml butter, divided

• 4 teaspoons extra-virgin olive oil

• 240ml finely chopped onion

• 1 small garlic clove, minced

• 2 teaspoons fresh lemon juice

• 300ml ricotta cheese

• 40g plus 30g grated Parmesan cheese

• 1 stort ägg

• 2 teaspoons finely grated lemon peel

• 1/2 teaspoons ground black pepper

• Fleur de sel*

Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 60ml ice water, 1 tablespoon ful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

Place courgette in colander set over large bowl. Sprinkle with 3/4 teaspoons salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze courgette in kitchen towel to remove as much liquid as possible.

Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add courgette and lemon juice; reduce heat to medium-low and cook until courgette is tender, stirring occasionally, about 12 minutes. Cool to room temperature.

Whisk ricotta cheese, 40g Parmesan, egg, lemon peel, 1/2 teaspoons pepper, and remaining 1/2 teaspoons salt in medium bowl. Stir in cooled courgette mixture.

Preheat oven to 218°C. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet.

Melt remaining 2 tablespoons butter. Spoon 110g filling into centre of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 21/2 inches of exposed filling in centre. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centres. Sprinkle galettes with remaining 30g Parmesan cheese. Sprinkle lightly with fleur de sel.

Bake galettes 15 minutes. Reduce oven temperature to 191°C. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. do ahead Can be made 4 hours ahead. Let stand at room temperature.

Serve individual galettes hot or at room temperature.

A type of sea salt; available at some supermarkets and at specialty foods stores.

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