PREPARATION OF THE BASE-DOUGH:

1. Preheat the oven to 350°F (180°C).
2. Butter a mold of 24-26 cms (10 in).
3. In a bowl, mix the dry ingredients: almond flour, cornstarch, coconut flour, baking soda, salt, and pepper.
4. In another bowl mix the oil, egg white, water, lemon zest, and lemon juice. Mix everything very well, and add this to the mixture of dry ingredients. Form a uniform, even dough.
5. Spread the dough in the mold, leaving edges on the sides.
6. Bake for 25 minutes.

PREPARATION OF THE FILLING:

1. Cut the tomato into not-very-thick slices, and do the same with the zucchini. Place all these slices on absorbent paper. Put salt on top and leave wait for them to release liquid.
2. Meanwhile, chop (finely) the garlic clove and mix with 2 tablespoons of olive oil. Then, in another bowl, add the ricotta cheese and mix it with 2 tablespoons of chopped basil, oregano, 1/2 teaspoon of salt, and 1 tablespoon of olive oil. If you like you can add pepper. Mix well.
3. Once the dough is ready, place the ricotta mixture on top of it, then place a slice of tomato, zucchini on top of the ricotta filling, and keep repeating this until completing the whole tart, as seen in the photos.
4. Use a brush to add on top a layer of the mixture of olive oil and garlic.
5. Bake for 25 minutes.
6. Before serving, sprinkle some chopped basil and oregano over the food.