For the Pastry:

• Add dry ingredients (almond flour, arrowroot, salt) to a food processor and pulse to combine. Add the cold butter, honey, and egg (less 2 teaspoons reserved for egg wash). Pulse until a dough forms. Small chunks of butter remaining are perfectly fine!
• Alternatively you can combine ingredients in a bowl and use a pastry cutter or knife to mix in the butter.
• Let chill in fridge for 30 minutes.
• Meanwhile, slice the zucchini and tomatoes into slices about ¼ inch or thinner. Spread out and salt. This will help reduce some of the moisture and also softens the vegetables so you don't have to cook it as long.
• Preheat the oven to 375ºF.
• Place parchment paper on flat surface. Roll the dough into a circle until about ¼th inch thick. It should make a 10-12 inch circle/oval. Transfer parchment paper to a sheet pan / baking sheet.
• Spread the ricotta mixture in a circle in the middle of the dough, leaving about a 2-inch margin around the outside.
• Layer the zucchini and tomato slices in concentric spiraling formation (see images above).
• Starting with the side closest to you, lift the parchment paper to fold the dough over the vegetables (see images above). Continue around the circle to gently fold the dough over the outer 1-2 inches of the vegetables, forming pleats. If anything tears or if vegetables poke through, just press the dough back together. You can also pull extra dough from the center to patch things up. Remember: galettes are meant to be rustic!
• Use a pastry brush to for the egg wash, which means you brush the remaining whisked egg over the top of the pastry. (But not over the vegetables.) Without a pastry brush, you may be able to use a spoon or your fingers.
• Bake the galette on 375ºF for 30-35 minutes or until top is golden brown and bottom is cooked through and NOT soggy.
• Top with fresh cracked paper and sliced fresh basil.