Zucchini and Ricotta Tarts Sfogliata di Formaggi

Ingredients

• 2 1/2 teaspoons active dry yeast
• 1/3 cup warm water
• 2 1/2 cups tepid water
• 1/4 cup plus 6 tablespoons extra-virgin olive oil
• 2 tablespoons milk
• 1 tablespoon plus 1 teaspoon salt
• 4 1/2 cups all-purpose flour
• 3 cups semolina flour
• 4 scallions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/4 cup thinly sliced almonds
• 1 teaspoon chili flakes
• 4 medium zucchinis, sliced into 1/8-inch rounds
• 1/2 cup fresh ricotta

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