Instructions: Savory tart with ricotta cheese and grilled zucchini

• Mix flour with salt in a bowl. Add oil, sparkling water and mix. Knead the dough until it becomes smooth and homogeneous. Create a ball, wrap it in a plastic wrap, and let rest for half an hour at room temperature.
  
• Wash the zucchini and cut off the tips. Using a sharp knife or a mandolin slicer, cut the zucchini into long strips (about 0,5 cm high). Brush with some olive oil and grill on a cast iron, frying pan with thick bottom or a barbecue. Set aside and let cool down completely.
• For the filling: mix ricotta cheese with egg, grated parmesan cheese and thyme. Add a pinch of salt and pepper. Roll out the dough into a 2 to 3 mm thick disc. Move the disc onto a round baking tray covered with baking paper. Add your ricotta mix and spread it evenly.
  
• Put grilled zucchini over the ricotta and add some pieces of gorgonzola cheese on top. Fold the dough to cover the zucchini and cook in the preheated oven at 180 °C for 35 – 40 minutes.