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You can do this with any par-baked pie or tart shell you like. Next time around I might experiment with a Parmesan tart crust, or add some herbs to this version.
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
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