ALL PURPOSE FLOUR
WHOLE WHEAT FLOUR
Cut into 1/2 inch pieces
ICE COLD WATER
1 sliced in to thin rounds, 1 grated
I use Canola, Olive or Vegetable is fine too
Peeled and finely choppes
SALT + PEPPER
Make the Pastry
Mix flours and sugar in a large bowl.
Use a pastry cutter, two knives or back of a large fork to cut in butter until butter is mized with the fkour and is the size of little peas.
Make a well in the middle and add water a bit at a time. Gentrly kneading until it comes together as a dough.
Knead a couple of times then shape into a round.
Wrap in plastic wrap and place in fridge to chill for at least 30 min.
Make the filling
Slice and grate the zucchini, chop the garlic and juice the lemon.
In a pan add oil, zucchini and garlic and saute until softened but not browned.
In a medium bowl, mix sauteed Zucchini, ricotta and lemon juice. Season well with salt and pepper.
Assemble and bake
Pre-heat oven to 400 degrees.
Roll out pastry dough to a 12 in round. Transfer to a large non-stick baking sheet.
Pile the ricotta mixture in the center of the pastry, leaving 2 inches around.
Arrange zucchini rounds on top.
Carefully fold the edges over the filling.
Bake for approx. 55 minutes until pastry is browned (check underneath using a spatula to make sure it’s not soggy).
Remove from oven. Serve hot or cold.