Ricotta, zucchini and Coppa Tart

recipe

• Step 1
  Preheat the oven to 180°C. Wash & thinly slice the zucchini.
• Step 2
  Unroll the puff pastry on a baking sheet. Prick it with a fork.
• Step 3
  Spread the ricotta cheese on your puff pastry with a spoon.
• Step 4
  Place the zucchini in a circular pattern. Add salt and pepper and sprinkle with thyme. Drizzle with olive oil.
• Step 5
  Add the coppa in pieces on top (you can also add it at the end of the cooking if you prefer) and bake for 40 minutes at 180°C.
• Step 6
  Take the pie out of the oven. Sprinkle with arugula, a pinch of salt and add a drizzle of olive oil before serving, it's ready!