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1
Mix together all ingredients for dough and work into a semi-firm ball. Wrap dough in plastic wrap and refrigerate overnight. Remove from refrigerator and let sit for 1 hour at room temperature.
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2
While dough is resting, make the filling.
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3
Char the chile poblano over a gas flame, turning with tongs until all sides are charred, about 5 minutes. Place chile in a plastic or paper bag and close tightly. Let sit for 15 minutes, then remove chile from bag and wipe off charred skin. Open chile and discard seeds and stem. Place the chile and evaporated milk in a blender and blend into a creamy mixture. Add a dash of salt and pepper, parmesan cheese and eggs into the blender and blend for 15 to 30 seconds.
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4
Meanwhile, preheat the oven to 425 F, make the filling.
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5
Heat the oil in a large saute pan with the 2 garlic cloves. When the oil is very hot, add the sliced zucchini. Saute until zucchini begins browning on all sides. Chop the zucchini blossoms and add to the pan. Add the basil, salt, pepper and crushed red pepper. Mix together quickly. Mix in a couple tablespoons of water and remove from heat. Set aside.
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6
Flatten the wrapped dough somewhat with a rolling pin. Remove plastic wrap. Roll out the dough into a 15 inch round. Form the dough into a crust in an ungreased 9-inch round cake pan with removable bottom. Make several punctures in dough with a fork.
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7
Assemble the torta by layering 1st with the zucchini mixture, then the slices of scamorza or fontina, then finally the cream mixture.
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8
Bake the torta at 425 F for 10 minutes. Lower oven temperature to 350 F and bake for 40 minutes more.
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9
Remove torta from oven and let rest for 15 - 20 minutes.
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10
Remove side from pan and slice torta then serve.
