Crostata di Zucchini (Zucchini Tart)

To make the pasta frolla dough

Combine dry ingredients in bowl of food processor and pulse several times to mix.
Distribute the pieces of butter evenly over dry ingredients in work bowl. Pulse until very finely powdered.
Add beaten eggs and continue to pulse until dough forms a ball that revolves on the blade.
Remove dough, press into a disk, wrap and chill for at least 1 hour.

Pasta frolla dough can be prepared in advance and kept in the refrigerator for up to 1 day.

To make the filling and assemble crostata

Pancetta	3 ounces, cut into 1/4-inch pieces
Zucchini	1 large or 2 small, sliced into 1/4 inch thick rounds
Olive oil	1 teaspoon plus 1 tablespoon
Garlic	1 medium clove, minced (about 1 teaspoon)
Ricotta cheese	1/2 cup
Parmesan cheese, grated	1/2 cup (about 1 ounce)
Mozzarella, shredded	1/4 cup (1 ounce)
Fresh basil leaves	1 tablespoon, slivered

In a medium skillet, heat about 1 tablespoon of oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.
Spread the zucchini out over several layers of paper towels. Sprinkle with 1/2 teaspoon salt and let sit for 30 minutes to draw out the moisture. Gently blot the tops of the zucchini dry with paper towels before using.
Mix the cooked pancetta, ricotta, Parmesan, mozzarella, garlic, and 1 teaspoon of olive oil together. Season with salt and pepper to taste.
Preheat oven to 400°F. Grease and line a 10 inch tart pan with parchment paper.
On a floured work surface, roll the frolla dough out into a 12-inch round. Transfer to the prepared tart pan.
Spread the ricotta mixture evenly over the bottom of the dough. Shingle the zucchini slices attractively on top of the ricotta in concentric circles, starting at the outside edge. Drizzle the remaining tablespoon of the olive oil over the zucchini.