Ricotta and Zucchini Puff Pastry Tart Recipe

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup ricotta cheese
• 1 medium zucchini, thinly sliced
• 1 egg, beaten
• 1 tbsp olive oil
• 1 tbsp chopped fresh basil
• Salt and pepper

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry into a large rectangle. Place it into a tart pan and trim the edges.
3. In a mixing bowl, combine the ricotta cheese, chopped basil, salt and pepper.
4. Spoon the mixture over the puff pastry, distributing it evenly.
5. Arrange the zucchini slices over the ricotta mixture.
6. Brush the edges of the pastry with beaten egg.
7. Drizzle olive oil over the top of the zucchini.
8. Bake the tart for 25 – 30 minutes, or until the pastry is golden brown and the zucchini is tender.
9. Remove from the oven and allow to cool for a few minutes before slicing and serving.

Verdict:

This ricotta and zucchini puff pastry tart is a delicious and easy recipe that is perfect for any meal. The combination of the creamy ricotta cheese and fresh zucchini is simply irresistible. It’s an impressive dish that will surely wow your guests.

Serving Suggestion:

Pair the tart with a crisp green salad and a glass of white wine for a perfect lunch or light dinner. Leftovers (if any) can be enjoyed cold or reheated.