Name: Individual Zucchini, Lemon, and Ricotta Galettes
Yield: makes 6 Servings
Ingredients: 2 cups all purpose flour; 1/2 teaspoon salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 4 tablespoons (or more) ice water; 5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds); 1 1/4 teaspoons salt, divided; 4 tablespoons butter, divided; 4 teaspoons extra-virgin olive oil; 1 cup finely chopped onion; 1 small garlic clove, minced; 2 teaspoons fresh lemon juice; 1 1/4 cups ricotta cheese; 1/3 cup plus 1/4 cup grated Parmesan cheese; 1 large egg; 2 teaspoons finely grated lemon peel; 1/2 teaspoon ground black pepper; Fleur de sel

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