Roasted Tomato & Zucchini Tart with Ricotta and Herbs

Ingredients

• •1 sheet (about 8 oz) frozen puff pastry, thawed
• •¾ cup whole-milk ricotta
• •1 oz Parmesan, finely grated
• •1 large egg, lightly beaten, divided
• •1 small garlic clove, finely grated
• •2 tbsp fresh basil leaves, thinly sliced, plus a few whole leaves for garnish
• •1 tbsp fresh thyme leaves
• •½ tsp lemon zest
• •½ tsp kosher salt, divided
• •¼ tsp black pepper, divided
• •2 medium ripe tomatoes (about 10 oz total), sliced ¼-inch thick
• •1 small zucchini (about 6 oz), sliced into thin rounds
• •1½ tbsp extra-virgin olive oil, divided
• •1 tsp flaky sea salt, for finishing

Instructions

1. 1.Preheat the oven to 425°F with a rack in the center. Line a baking sheet with parchment paper.
2. 2.Lay the tomato slices on a paper-towel-lined plate and sprinkle with ¼ tsp kosher salt. Let them sit for 10 minutes, then blot dry — this keeps the pastry from going soggy.
3. 3.In a small bowl, stir together the ricotta, Parmesan, grated garlic, sliced basil, thyme, lemon zest, remaining ¼ tsp kosher salt, and ⅛ tsp black pepper. Stir in half of the beaten egg (about 1½ tbsp) and mix until smooth.
4. 4.Unfold the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch border all the way around — don't cut through. Prick the interior all over with a fork.
5. 5.Spread the ricotta mixture evenly inside the scored border.
6. 6.Arrange the tomato slices and zucchini rounds over the ricotta in an overlapping, alternating pattern. Drizzle 1 tbsp olive oil over the vegetables and season with the remaining ⅛ tsp black pepper.
7. 7.Brush the exposed pastry border with the remaining beaten egg.
8. 8.Bake for 25–30 minutes, until the pastry is deep golden and puffed at the border and the vegetables are tender with lightly caramelized edges.
9. 9.Remove from the oven and drizzle with the remaining ½ tbsp olive oil. Scatter the whole basil leaves over the top and finish with flaky sea salt.
10. 10.Let rest for 5 minutes, then slice and serve warm or at room temperature.