Step 1

Preheat oven to 450°

Step 2

Bake garlic for 30-45 minutes or until the garlic is starting to brown on the outside

Step 3

While garlic is roasting, cook sausage and let cool before slicing thinly

Step 4

Slice zucchini thinly, sprinkle salt over zucchini, and place in bowl with paper towels to soak up the water

Step 5

Remove garlic from oven and squeeze the garlic out of the garlic shell

Step 6

In small bowl combine all ricotta filling and mix well

Step 7

Sprinkle some flour on the counter and roll out the pie crust till it's nice and thin

Step 8

Take about ¾ of the ricotta filling and spread it out on the pie filling. Leaving about a 1 inch space between the filling and the edge of the pie crust

Step 9

Layer the zucchini, onion, tomatoes, and sausage slices over the ricotta filling

Step 10

Roll the crust over the filling and pinch the sides to keep it from rolling open

Step 11

Melt the butter and brush it on the crust with it

Step 12

Bake for 25 minutes or until crust is golden brown

Step 13

While galette is baking, in a pot over medium heat add the olive oil to the pot

Step 14

Once the oil is heated add the garlic, onion, salt, and pepper. Cook till fragrant

Step 15

Slowly add in the tomato sauce and the chicken broth and stir

Step 16

Cook over medium heat until simmering

Step 17

Add in ¼ cup of ricotta filling from galette and stir quickly until smooth

Step 18

Remove galette from oven and let cook 5 minutes

Step 19

Drizzle sauce on top and serve