Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.
Preheat oven to 400°.
Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.
Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.
This is a nice way to use summer squash. Sadly, I didn't have any fresh thyme so I replaced it with dried thyme and hope to have it the next time that I make the dish. Since I think that CL vegetarian recipes lack seasoning, I also threw in a dash of marjoram and and added celery salt in lieu of kosher salt. In the interest of time, I used a Pillsbury pie crust. Will make again.
This was spectacular! I confess that Pillsbury provided the crust (sorry CL); I substituted all zucchini and skipped the egg white on top. The garlic, lemon, and thyme flavors married beautifully, and the bail on top was a delight. Will definitely make again.
I agree with others who had problems with the crust - after 30 minutes in the frig, the dough crumbled. It took another 0.25 cup of water and an additional 30 minutes in the frig to get a working dough. I like the idea of a oil-based dough but I do not think that I will use this recipe again. The crust is pretty tasteless. Sorry CookingLight, but this is a fail.
Four stars for the overall taste, but this crust was a huge challenge. I have just recently mastered pie crust, courtesy of Cook's Illustrated foolproof recipe. Coming out of the food processor, this had the consistency of shortbread. After chilling two hours, it was no easier to work with---kept crumbling. Finally did have some success by adding more water and then rolling it directly on the parchment and pressing it out with my fingers, but it was pretty "rustic" (ugly). The filling was divine, nice lemon-herb flavor (use fresh!). I topped it with leftover grilled zucchini and red pepper. Tasted great, but next time I'll use the foolproof crust and try subbing in some olive oil for part of the butter or shortening.