Ingredients
- 1 sheet of puff pastry, thawed
- 2 medium zucchinis, thinly sliced
- 3 ripe tomatoes, sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Feel free to experiment with the ingredients. If you don’t have ricotta, goat cheese or cream cheese make excellent substitutes. And if basil isn’t your herb of choice, try thyme or oregano for a different twist. This recipe is all about flexibility and using what you have on hand, a philosophy I learned from cooking with my abuela.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface to smooth out any creases, then transfer it to the prepared baking sheet.
- In a small bowl, mix together the ricotta, Parmesan, garlic, salt, and pepper until well combined.
- Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
- Arrange the zucchini and tomato slices over the cheese mixture, overlapping them slightly like the scales of a fish, a technique my grandmother always said added a touch of artistry to our dishes.
- Sprinkle the chopped basil over the top, then drizzle with olive oil.
- Fold the edges of the puff pastry up and over the filling, pleating as necessary to create a rustic edge.
- Brush the pastry border with the beaten egg to give it a beautiful golden finish as it bakes.
- Bake for 25-30 minutes, or until the pastry is golden brown and crispy, and the vegetables are tender.
- Let it cool slightly before slicing and serving. Enjoy the tart warm or at room temperature, savoring each bite as a testament to the beauty of simple, fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International