Ricotta Zucchini Tart

Ingredients

• 300 g puff pastry
• 2 Zucchini
• 400 g ricotta
• 3 eggs
• 1 tbsp thyme leaves
• 250 ml Whipping Cream
• Salt
• ground pepper

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced.

2. 2.

   Roll out the puff pastry and line a tart tin with it. Press firmly and trim excess edges. Wash, peel, and slice the zucchini into 3-4 mm thick rounds. Arrange about half on the pastry base. Crumble half of the ricotta over them. Beat the eggs with thyme, cream, salt and pepper, then pour roughly half over the zucchini and ricotta. Top with remaining zucchini slices and spread the rest of the ricotta. Cover with the remaining sauce and bake for about 40 minutes.