Preheat the oven to 400º F. 

Spread the zucchini slices out on paper towels to drain for 30 minutes. Blot the tops of the zucchini before assembling the galette. 

In a small bowl whisk together the minced garlic and the olive oil.

In a separate medium bowl, stir together the ricotta, parmesan, mozzarella and 1 teaspoon of the garlic olive oil. Season with kosher salt and black pepper to taste. 

On a lightly floured surface, roll out the pie dough to 12-inches round. Transfer the disc of dough to a parchment-lined baking sheet. 

Spread the ricotta mixture evenly over the center of the dough, leaving a 2-inch border.

Arrange the zucchini slices in a concentric circle to cover the ricotta mixture. Start at the outer edge.

Drizzle the remaining tablespoon of garlic olive oil over the zucchini. 

Fold the edges of the dough to the center, overlapping and pleating the edges to get a nice fit. 

Brush the top of the dough with the egg wash glaze. 

Bake the galette for 30-40 minutes, until the zucchini is wilted and the crust is golden. 

Pull from the oven and top with the freshly sliced basil leaves. Let the galette stand for 5 minutes before transferring to a serving plate and slicing into wedges.