Pastry:
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup chilled unsalted butter, cut into cubes
2 tablespoons ice water

Filling:
5 2/3 cups coarsely grated zucchini (about 1 1/3 pounds)
1 1/4 teaspoons salt, divided
3 tablespoons butter, divided
4 teaspoons extra-virgin olive oil
1 cup finely chopped onion
1 garlic clove, minced
3 teaspoons fresh lemon juice
1 1/2 cups ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg
2 teaspoons finely grated lemon peel
1/3 teaspoon ground black pepper
Fleur de sel*