To make the filling: Preheat the oven to
425°F. Lightly grease (or line with parchment) two baking sheets. Place the zucchini slices in a bowl, sprinkle desired herbs, salt, pepper and 1 teaspoon of olive oil. Mix and distribute on a baking sheet. Then place the tomato halves in the same bowl with another teaspoon of olive oil and mix. Distribute on a second baking sheet.

Roast the zucchini and tomatoes until tender, about 18 minutes for the zucchini and 9 minutes for the
tomatoes. Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.

Combine the goat cheese or ricotta, salt, pepper, lemon zest, and milk or a beaten egg until evenly blended. Set aside.

To assemble the galette: On a paper sprinkle some shredded parmesan and roll the pastry sheet on top of the parmesan. Press with a roll pin.
Transfer the dough with parchment paper to baking sheet.

Spread the cheese mixture over the dough, leaving a 2"-wide bare strip along the perimeter. Sprinkle half the Parmesan over the cheese.

Shingle the zucchini slices over the cheese and scatter the tomato halves on top. Fold the bare edges of the dough into the center. Brush the exposed edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.

Bake the galette for 20 to 25 minutes at 375 degrees Fahrenheit, until the crust is golden brown and the filling is bubbling. Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.