Zucchini, tomato & ricotta Tart

recipe

• Step 1
  Preheat the oven to 200°C. In a bowl, mix together the ricotta, a drizzle of olive oil, finely chopped (or crushed) garlic, salt, pepper and ¾ of the fresh herbs.
• Step 2
  Roll out the puff pastry on a baking tray and spread the ricotta mixture using a spatula or the back of a spoon, leaving about a 1 inch border.
• Step 3
  Finely slice the tomatoes and zucchini and layer them on top of the ricotta mixture. Add salt, pepper, a drizzle of olive oil and the remaining fresh herbs. Bake at 200°C for 25 minutes.
• Step 4
  After 25 minutes, or when golden brown, remove the tart from the oven. Serve with a side salad and enjoy!