1-First, start by thawing the puff pastry at room temperature for about 30 minutes until it’s fully ready no one wants to deal with tears in the dough, right? Next, prepare your zucchini by cutting off the ends, slicing them thinly lengthwise, and tossing them with 2 teaspoons of salt in a bowl. Let them sweat for 30 minutes to draw out excess moisture, which keeps your tart from getting watery!

2-After that, lightly rinse the zucchini, squeeze out the extra liquid, and place it in a clean bowl. Drizzle with 1 tablespoon of extra virgin olive oil and set it aside for that fresh flavor pop. Now, for the filling, finely chop 1 handful of fresh parsley and mix it with 15 oz (425g) of whole-milk ricotta cheese and 2 teaspoons of fresh lemon juice. Season this mix with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper, then blend it if you want a super creamy texture doesn’t that sound irresistible?

3-Preheat your oven to 400°F (200°C) to get things hot and ready. Unfold the puff pastry, lightly roll it into a rectangle, and cut a 1/2 inch border around the edges without going all the way through. Score the inside of the border with a fork for a nice flaky base. Transfer it to a parchment-lined baking sheet, spread the ricotta filling evenly within the border, and arrange the zucchini slices on top layer them beautifully for that wow factor!

4-Mix the egg yolk with 1 tablespoon of water to make an egg wash and brush it onto the pastry border for a golden finish. Pop it in the oven and bake for 20-25 minutes until the crust is puffed and golden brown. Let it cool on a wire rack for 5-10 minutes before serving your Zucchini Ricotta Tart is ready to shine! For more on fresh herbs, check out our guide to using herbs in recipes on MaestroRecipe.com.