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1
Preheat your oven to 375F degrees, and place a rack in the middle.
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2
Oil a 10-inch tart pan and set aside.
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3
Start by tossing the sliced zucchini with the salt in a medium bowl.
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4
Transfer the zucchini to a colander and let it drain while you make the tart shell and tomato sauce.
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5
To make the tart shell combine the flour, salt, and lemon zest in a large mixing bowl.
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6
Drizzle the olive oil over the flour and stir that in as well.
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7
Drizzle the cold water over the flour and mix with a fork just until it is absorbed.
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8
Knead one or twice - just until the dough comes together into a ball.
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9
On a lightly floured surface use a rolling pin to roll the dough into a circle roughly 13-inches across.
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10
Ease the pastry into your tart pan and press it into the corners and up the sides without stretching the dough.
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11
Trim away any excess dough, and place the pan in the refrigerator for at least thirty minutes.
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12
When the dough is done resting, prick the crust with a fork a few times.
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13
Now line the pastry with parchment paper and fill the tart with pie weights.
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14
Bake for 15 minutes.
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15
Carefully remove the paper and pie weights, then toast the tart crust in the oven for another five minutes or so before transferring it to a rack to cool.
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16
Leave the oven on, but dial it down to 350F.
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17
In the meantime, you can make the sauce.
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18
Stir the garlic, olive oil, red pepper flakes, and salt together in a small, cold saucepan.
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19
Turn the heat to medium-high and cook until the garlic starts to sizzle just a bit.
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20
Stir in the crushed tomatoes, bring to a simmer, cook the sauce down a bit, 10 minutes or so, then remove from heat.
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21
When you are ready to assemble the tart, use a spatula to spread half of the ricotta cheese across the base of the tart shell.
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22
Now spoon about half of the sauce over the ricotta and arrange half of the zucchini in a single layer on top of the sauce (see image).
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23
If your zucchini is still quite wet, press it into some paper towels.
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24
I use my fingers for this next part.
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25
After spooning the remaining ricotta over the zucchini, push it around a bit with your fingers so that it forms a layer.
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26
Arrange another layer of zucchini and finish with the remaining sauce.
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27
You want the filling to nearly, but not quite fill the pan.
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28
Place the tart on a rimmed baking sheet - in case you end up with an overflow - and bake for roughly 40 minutes or until the tart is cooked through.
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29
Remove and let cool for 10 minutes before serving.
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30
I would have dusted the top of this with a bit of Parmesan, but was out of it!
