Dough:

1 1/4 cup all-purpose flour

3/4 teaspoon real salt

10 tablespoons of cold, unsalted butter, 1/2 inch dice

1/2 teaspoon white vinegar

5 tablespoons ice water

Filling:

3/4 cup ricotta cheese

1/2 cup grated parmesan cheese

1/2 cup packed kale, chiffonade (home grown)

3 tablespoons olive oil

1 tablespoon packed basil, chiffonade (home grown)

1/4 teaspoon lemon zest

1/4 teaspoon black pepper

Topping:

1 pound zucchini, unpeeled and sliced 1/8 thick (Petersen Family farm)

2-3 Tomatoes, thinly sliced and blotted dry with paper towel (Petersen

Family Farm)

Basil, torn

Directions: 

To make the dough, place the flour, salt and butter in a food processor and pulse till mixture looks like cornmeal. With food processor running, pour in vinegar and ice water till the dough comes together. Form the dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes. Place the zucchini slices into a colander and toss with 1 teaspoon of kosher salt and let it set for 30 minutes. Shake off excess liquid in the colander, spread the zucchini on a dish towel and gently squeeze out some of the liquid. Toss the zucchini with 1 tablespoon of olive oil. Mix ricotta, parmesan, kale, 1 tablespoon of olive oil, basil, lemon zest and pepper in a bowl. Roll out the dough into a 12-inch circle and place on a parchment lined sheet pan. Spread the cheese mixture over the dough and leave a 1/2 inch border. Arrange zucchini slices by overlapping them, start from the outside and to the middle. Season with salt and pepper and then top with tomato slices in a circle. Drizzle with final tablespoon of olive oil and season tomatoes with salt and pepper. Bake at 400 degrees Fahrenheit for 40-45 minutes. Serve warm or room temperature.