Summer Vegetable Ricotta Tart

Instructions

1. Prepare the pastry
   Preheat oven to 375°F (190°C). Line a 9-inch tart pan with the puff pastry, trimming any excess. Prick the bottom with a fork, line with parchment paper, and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5 minutes until lightly golden.
2. Make the ricotta filling
   In a large bowl, combine the ricotta, eggs, grated Parmesan, minced garlic, lemon zest, chopped basil, salt, and pepper. Mix until smooth and well incorporated. Spread this mixture evenly into the partially baked tart shell.
3. Prepare the vegetables
   In a separate bowl, toss the zucchini slices, yellow squash slices, halved cherry tomatoes, and red onion with olive oil, salt, and pepper. Make sure all vegetables are lightly coated with the oil and seasonings.
4. Arrange and bake
   Artfully arrange the vegetables on top of the ricotta mixture, slightly overlapping them in a circular pattern or in rows. Drizzle with a little more olive oil. Bake for 25-30 minutes until the vegetables are tender and the filling is set and golden around the edges.
5. Rest and garnish
   Allow the tart to cool for at least 10 minutes before removing it from the pan. Garnish with additional fresh basil leaves, a sprinkle of Parmesan, and a drizzle of olive oil if desired.
6. Serve
   Slice the tart into wedges and serve warm or at room temperature. It pairs beautifully with a simple green salad dressed with lemon vinaigrette.