Zucchini and Ricotta Galette

Name: Zucchini and Ricotta Galette
Cuisine: European, Italian, Mediterranean
Ingredients: 1 1/4 cups (165 grams) all-purpose flour; 1/4 teaspoon kosher salt; 1/2 cup (8 tablespoons, 113 grams, or 4 ounces), unsalted butter, cold and cut into cubes; 1/4 cup (60 grams) sour cream, plain yogurt, or ricotta; 2 teaspoons (10ml) fresh lemon juice; 1/4 cup (60ml) cold water; 1 large or 2 small zucchinis (about 1 pound or 455 grams), sliced into 1/4-inch thick rounds; 1 tablespoon plus 1 teaspoon olive oil; 1 medium garlic clove, minced; 1/2 cup (120 grams) ricotta cheese; 1/2 cup (50 grams) grated Parmesan cheese; 1/2 cup (50 grams) shredded mozzarella; 1 egg yolk beaten with 1 teaspoon water; 1 tablespoon basil leaves, thinly sliced (to finish)