Canned Chicken and Seasonal Vegetable Galette with Herbed Ricotta

Preheat your oven to 400°F (200°C). Roll out a sheet of store-bought pie crust on a lightly floured surface until it's about 1/8 inch thick.

In a mixing bowl, combine 1 can (12.5 ounces) of drained canned chicken, 1 cup of diced zucchini, 1 cup of halved cherry tomatoes, and 1/4 cup of chopped fresh basil.

In a separate bowl, mix together 1 cup of ricotta cheese, 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and a pinch of salt and pepper.

Spread the herbed ricotta mixture in the center of the rolled-out pie crust, leaving a 2-inch border around the edges.

Spoon the chicken and vegetable mixture over the ricotta, then fold the edges of the crust over the filling, pleating it as you go.

Brush the crust with an egg wash made from 1 beaten egg mixed with 1 tablespoon of water. Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.

Allow the galette to cool for 5 minutes before slicing and serving. Garnish with additional fresh basil if desired.