Combine flour, salt, cubed butter in food processor – Use chopping blade
Pulse until mixture looks like oatmeal
Add egg yolk – pulse a few times.
Add 1 tablespoons lemon juice to ice water (acid tenderizes)
Add 3-5 ice cold water
Pulse until mixture just starts to form a ball – don’t overwork
Place on plastic wrap – form into a circle - flatten to about one inch circle.
Refrigerate – rest for at least 30 minutes
While dough is resting in frig
Place slicer blade into food processor – slice zucchini
Small dice shallot – sauté shallot in olive oil at medium heat – season with salt.
Add zucchini – season with salt - cook until softened – cool to room temp.
Place blade that you used to make dough back into processor.
Add ricotta, egg, herbs, spices, salt and pepper – pulse until smooth.
Take a sheet of parchment the length of your sheet pan. Lightly sprinkle flour on dough, turn over and sprinkle top. Place dough on the lightly floured parchment, take a sheet of plastic wrap and place on top. Roll in about 12” circle – peel off plastic wrap, but leave dough on parchment. Brush away any excess flour from dough or parchment.
Sprinkle half of Parmesan on dough circle.
Place ricotta mixture within the circle on dough – about 10”
Place layer of zucchini, another layer of ricotta, layer another layer of zucchini
Pull up the dough and pleat folds in dough around circle
Scatter remaining Parmesan
Take parchment with crostata – place on a platter or board - place plastic over crostata.
Refrigerate crostata while oven preheats – 425 degrees F.
bake 25 – 30 minutes – depends on your oven
Serve warm or at room temperature.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/zucchini-ricotta-crostata/