Sprinkle zucchini with salt; transfer to a colander; drain for 15 minutes. Remove and pat dry with paper towels.

Preheat the oven to 400.

Roll the pie crust on lightly floured parchment, to form a 12-inch circle. Transfer the dough to a baking sheet or stone.

Mix the next 7 ingredients in a small bowl, ending with salt and pepper. Spread the ricotta mixture onto the piecrust, leaving a 1 1/2″ border.

Top with zucchini rounds. Drizzle with olive oil. Gently fold over the pasty edges, pleating as necessary.

In a small bowl, whisk together the egg yolk and 1 tsp. water. Lightly brush the pastry edges with egg mixture.

Bake the galette in the oven for 35-40 minutes, or until edges are golden brown.

Sprinkle with fresh herbs, such as finely chopped dill weed or basil.

Serve warm or at room temperature.