Thin Zucchini Tart

Instructions

1. 1

   With the rack in the lowest position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.

2. 2

   In a bowl, combine the ricotta and lemon zest. Season with salt and pepper. Set aside.

3. 3

   In another bowl, combine the zucchini slices with the oil and thyme. Season with salt and pepper. Set aside.

4. 4

   On a floured work surface, roll out the puff pastry to form a 10-inch (25 cm) square (see note). Place on the baking sheet.

5. 5

   Spread the ricotta mixture over the puff pastry. Cover completely with the zucchini slices, letting them overlap.

6. 6

   Bake for 25 minutes or until the pastry is golden. Let cool. On a work surface, cut into squares and serve as an appetizer.