Simple & Quick
This Mess Is Ours
Layer paper towels and spread the squash slices across them. Sprinkle the squash with sea salt to draw the water out of the squash. Then gently blot the tops of the squash dry.
Mix the olive oil and garlic together, set aside. Then combine the ricotta, Parmesan, mozzarella, thyme, rosemary and some of the garlic infused oil.
Heat the oven to 400°F and line a large baking sheet with parchment paper. Line a surface with plastic wrap and place the chilled round of pie dough on top. Place another sheet of plastic wrap over the top and roll the dough out.
Spread the cheese mixture over the galette dough. Arrange slices of squash on the top of the cheese mixture. Drizzle garlic oil over the squash. Fold the border of the dough over the edges of the filling. Brush the dough with the egg wash.
Bake for 35-45 minutes, sprinkling pine nuts over the top in the last minutes of bake time. Remove from the oven, sprinkle with basil and pepper flakes if desired.