Wash squash and zucchini, pat dry, slice into thin slices and sprinkle lightly with salt and pepper.

Preheat oven to 400 degrees.

Meanwhile, roll the puff pastry dough out a little. Transfer dough onto a large baking sheet lined with parchment paper or a non-stick foil.

For the filling, in a medium bowl whisk together ricotta, parmesan, mozzarella, salt, pepper, oregano and the onion and garlic powder. Using a spatula, spread over dough, leaving a 1 inch border. Top with zucchini and squash rounds. Drizzle with some olive oil and sprinkle with the dill. Gently fold over pastry edge, pleating as necessary.

In a small bowl whisk the egg and lightly brush pastry edges which will make them turn beautiful golden color. Transfer galette to the oven. Bake 20-25 minutes or until edges are golden brown. Slice into wedges, pizza like. Serve warm or at room temperature.