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- 2 medium zucchini, sliced into very very thin coins
- scant 1 teaspoon fine grain sea salt
- Tart Crust
- 2 cups whole wheat pastry flour (or spelt flour)
- 1 teaspoon fine grain sea salt
- zest of one lemon
- 1/4 cup olive oil
- scant 1/2 cup cold water
- Tomato Sauce
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- scant 1 teaspoon red pepper flakes
- pinch of salt
- 1 14-ounce can crushed tomatoes
- 1 1/2 cups ricotta cheese
Directions:View on 101 Cookbooks
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