Zucchini and ricotta tart

250g ricotta cheese

pepper

salt

4 hyphen 5 zucchini squash

zest of 1 lemon

1 sheet puff pastry

Step 1

Preheat the oven to 400f (200c).

Step 2

Line a pie plate with parchment paper and carefully roll puff pastry on it. prick the crust all over with the tines of a fork and bake for 10 minutes.

Step 3

Remove from the oven and prick again. bake for 10-15 more minutes until the crust becomes golden brown. let it cool.

Step 4

In the meantime, chop zucchini and sauté in an olive oil-greased pan until soft and cooked, approximately 15 minutes.

Step 5

In a bowl, combine ricotta cheese with grated lemon zest, add salt and pepper.

Step 6

When the crust reaches room temperature, spread ricotta mixture on it.

Step 7

Toss zucchini on top, spreading evenly.