Savory Zucchini Tart

Slice the zucchinis into thin rounds.

Heat a tablespoon of extra virgin olive oil in a frying pan and sauté the zucchinis for about 5 minutes, until they soften.

In a bowl, mix the ricotta with the eggs, grated Parmesan, salt, and pepper.

Add the warm zucchinis to the ricotta mixture and mix well.

Roll out the puff pastry in a baking tin and prick the base with a fork.

Pour the filling onto the puff pastry and level the surface.

Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until the tart is golden.

Let it cool slightly before serving.