Spinach and Ricotta Galette with Lemon Zest

**Make the Crust:** In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

**Prepare the Spinach:** While the dough chills, heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add spinach and cook until wilted, about 3-5 minutes. Squeeze out any excess moisture from the spinach and set aside to cool slightly.

**Make the Filling:** In a medium bowl, combine ricotta cheese, lemon zest, grated Parmesan cheese, wilted spinach, salt, and pepper. Mix well.

**Assemble the Galette:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Spread the ricotta mixture evenly over the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with beaten egg.

**Bake:** Bake for 25-30 minutes, or until the crust is golden brown and the filling is heated through.

Let cool slightly before slicing and serving.