1cupalmonds soaked in water for three hours minimum
sea salt and freshly ground black pepper.
Turn on the oven to 350ºF degrees.
To make the crust, first mix the flour and salt. Add one by one tablespoon of olive oil. Mix with your hands until it forms the consistency of wet sand. Add water, the same way, spoonful by spoonful until a smooth dough forms and does not stick to the bowl. Put it in the refrigerator until you are ready to use.
To soak the almonds, I just cover them with water and leave them at room temperature for a minimum of three hours. Then drain well before using.
To make the filling, mix in a food processor or blender almonds, lemon, garlic, 2 tablespoons of cold water and salt.
Slice the onion and the three pieces of zucchini as thin as possible. If you have a mandolin, it is best.
Roll the dough crust on a parchment paper piece or a silicone mat in a round shape it does not have to be perfect and about a half centimeter thick.
Spread the almond mixture on an even layer, add the zucchini slices to the almond mixture and top with the onion slices. Sprinkle some sea salt and black pepper.
Bake for about 20-25 minutes or until you see that the crust is firm and the onions are brown around the edges.