Lasagna Tart
- 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
- This recipe is vegetarian
- Produce
- Garlic (3 cloves)
- Lemon, zest of (1)
- Tomatoes (1 14-ounce can)
- Zucchini, medium (2)
- Condiments
- Tomato sauce (1)
- Cooking & Baking
- Olive oil (1/4 cup)
- Olive oil, extra-virgin (2 tablespoons)
- Red pepper flakes (1 scant teaspoon)
- Salt (1 pinch)
- Sea salt, fine grain (2 scant teaspoon)
- Whole wheat pastry flour (2 cups)
- Bread & Baked Goods
- Crust, Tart (1)
- Drinks
- Water (1/2 scant cup)
- Dairy
- Ricotta cheese (1 1/2 cups)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published June 28, 2009 (3 years ago).
33 people saved this recipe.
