Rinse and dry the zucchini, then slice it into bite-sized portions.

Heat the oil in a pan over medium heat. Add the sliced zucchini, berbere seasoning, onion powder, garlic powder, and parsley to the skillet. Sauté for about 5 minutes, stirring with a spoon, until the zucchini is tender. Season with some kosher salt and black pepper to taste.

Preheat your air fryer to 375°F (190°C).

Place a sheet of parchment paper in the air fryer basket or air fryer tray. Lay the Wick's pie pastry on top.

Spread the white bean dip or hummus evenly over the pastry, leaving a small border around the edges. Top with the cooked zucchini mixture.

Fold the edges of the pastry slightly toward the center to create a rustic galette.

Brush the pastry edges with the beaten egg. Make sure to trim any excess parchment paper that surrounds the folded galette. The reason for this is that you don't want any parchment paper blowing around and coming in contact with the heating element in the air fryer, as this could cause a fire.

Air fry at 375°F for 7 minutes, or until the pastry is golden brown and crisp.

Allow the galette to cool for a few minutes before garnishing with fresh rosemary and a sprinkle of chili flakes.

Serve warm as a light meal, appetizer, or alongside a fresh green salad.