Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse 2 to 3 ties to combine.
In a medium bowl, whisk the eggs and olive oil until well blended. Pour egg mixture into the bowl of the food processor. Pulse 10 times or so to blend the egg mixture and flour together. Steadily process the mixture for a few seconds at the end if needed. If the mixture is too dry, sprinkle water in while pulsing a few more times.
Turn the mixture out onto a well-floured surface. Knead to bring together and smooth the dough out. Place the dough in a bowl with a cloth bowl cover and let rest for at least 30 minutes or tightly wrap the dough in plastic wrap and place in the fridge for up to 1 to 2 days.
Roasted Carrot Puree
Adjust oven racks so that one is on the top third level and the other is on the bottom third level. Preheat the oven to 400 degrees F.
Cut the carrots in half lengthwise and divide between two sheet pans. Drizzle the oil over the carrots and sprinkle with salt, and pepper. Toss well and arrange the carrots on each pan into one layer.
Place the carrots in the oven and roast for 25 to 30 minutes, until tender and starting to brown.
Remove the carrots from the oven and set aside to cool. Once cool, transfer the carrots into the bowl of a food processor fitted with a metal blade. Add the goat cheese and blend until smooth.
Purée can be stored in an airtight container in the fridge until ready to use as a filling. It can be stored in the fridge for up to 4 days or frozen for future use. Place in fridge overnight to thaw filling if you freeze it.
For Ravioli
Make an egg wash by beating the egg in a small bowl with 1 tablespoon of water. Set aside.
Working with 1/4 at a time, roll the pasta to desired thickness, then cut the pasta sheets into 4 ½-inch strips about 12-inches long.
Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Using a pastry brush or basting brush, brush the egg wash around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutting wheel, cut out the ravioli and place on a well floured sheet pan. Toss the ravioli to lightly coat in flour to avoid sticking. Repeat with the remaining pasta and filling.
Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon or spider, transfer to a colander set over a bowl. While hot, toss the drained ravioli with sauce that it will be served in. Be sure the sauce is warmed.
In the bowl of a stand mixer fitted with the dough hook attachment. Stir together water and honey, then sprinkle over active dry yeast. Let bloom until foamy, about 10 minutes, then stir in ¼ cup olive oil.
Add flour, salt, basil, mint and thyme to the bowl and mix on medium speed until a smooth dough forms. Using greased hands, transfer to a greased bowl. Cover and let proof in a warm place until doubled in size, about 1 hour.
Preheat oven to 450°F and place a baking steel or pizza stone on the middle rack. Transfer proofed dough to a greased sheet pan and using your hands, spread to fit the pan, then make dimples in the dough with your fingers. Arrange zucchini and summer squash over the dough, alternating between the two and leaving a 1-inch border around the dough. Cover again and let proof again until puffed, 45-60 minutes.
Drizzle the remaining ¼ cup olive oil over the sliced squash and dough, then garnish with flaked sea salt and aleppo pepper. Place directly onto the baking steel or stone and bake until golden and and an internal temperature of 195°F is reached, 30-35 minutes. Let cool completely, then slice into squares and serve.
Place the flour and salt in the bowl of a mixer fitted with the paddle attachment. Mix on medium for a few seconds. Begin adding the butter one cube at a time. Continue until the flour is speckled and crumbly, about 4 minutes. With the mixer still running, add sun gold tomatoes and vinegar until just combined. Do not overmix. Press the dough into a 6-inch disk, wrap tightly in plastic wrap, and chill in the refrigerator overnight (Or the freeze for a few hours).
Bring the crust to room temperature and lightly butter a 10-inch metal pie pan. Preheat the oven to 400°.
Dust your counter and rolling pin lightly with flour and roll the crust slightly larger than your pan. Lay the crust in the pan and press gently into its edges. Cut off the edges that hang over and discard. Freeze for at least 15 minutes or until you're ready to blind-bake.
Lay foil or parchment paper on top of the crust and weigh that down with dried beans or rice. Blind-bake the shell for 30 minutes. Remove the pie weights and foil or parchment and bake 5 minutes more. Set the cooked crust aside as you prepare the filling.
Filling
Toss half of the diced tomatoes with 1⁄2 teaspoon salt and 1⁄2 teaspoon sugar. Set them over a colander to drain while you get everything else ready, at least an hour.
Lower your oven to 375°. In a medium sauté pan or skillet, melt the butter and then add the onion and 1⁄2 teaspoon salt. Cook over medium-low heat until deeply caramelized. This will take about 45 minutes. If the onion gets away from you and burns a little, add 1⁄4 cup of water to the pan, scrape up the overbrowned bits, and keep going. In the end, you have a scant 2⁄3 cup caramelized onion.
Toss the remaining diced tomatoes with 1⁄2 teaspoon salt, thyme, and olive oil. Spread in a single layer on a sheet tray with as much room separating the individual pieces as possible. Slide the tray onto the middle rack of your oven and roast for 30-35 minutes. You're looking for the tomatoes to dry out and brown slightly.
Once all the individual components are done, stir together the onion, garlic, the fresh and roasted diced tomatoes, the remaining salt, sugar, black pepper, and basil.
Topping
In a separate, smaller bowl, stir together the mayonnaise, fontina, and Parmigiano. Spoon the filling into your blind-baked crust. Top with the cheese mixture and tomato slices. Bake in the middle of your oven for 30 minutes. You can serve this warm or at room temperature.
Make the dough: Put flour in a large mixing bowl. Stir together 1 cup water, 1 teaspoon salt and 4 tablespoons oil, then pour over flour and mix until dough comes together in a rough ball.
Turn out onto a floured board and knead until smooth, 2 to 3 minutes, adding more flour if dough is sticky. Wrap and set aside at room temperature for 30 minutes. (May refrigerate overnight and bring to room temperature.)
Make the filling
Heat 2 tablespoons oil in a large skillet or wide pot over medium heat. Add onions and a little salt and cook, stirring, until softened, about 5 minutes. Add greens, season generously with salt and pepper, and mix well.
Coarsely chop greens, add to mixture and cook until just beginning to wilt. Turn off heat.
Add nutmeg, ricotta and half the Parmesan and mix. Taste and adjust; it should be highly seasoned. Beat 4 of the eggs. Set aside 3 tablespoons beaten egg; add remaining beaten egg to greens and mix well. Let cool.
Heat oven to 375 degrees. Cut dough into 4 pieces and form into balls. Roll out each ball into a very thin 12-inch circle. Place 1 dough circle on a 12-inch pizza pan lined with parchment. Brush lightly with oil, then lay another dough circle on top.
Spoon greens evenly over dough to a 2-inch thickness, leaving a 1-inch border of dough. Smooth the surface. With a soup spoon, make 5 indentations in greens and crack a raw egg into each depression. Sprinkle with remaining Parmesan.
Cover with another dough circle and paint lightly with oil. Place last dough circle on top. Using a paring knife, trim any excess dough at perimeter of pie. Fold outer edges together and crimp to seal pie. Paint top with reserved beaten egg. Using a paring knife, make 2 or 3 steam vents.
Bake for about 45 minutes, until very well browned. Slide torta onto a cutting board and let cool slightly before slicing. May also be served at room temperature.
