Zucchini Ricotta Tart

• Preheat oven to 190°C
• Roll out the puff pastry sheets onto a flat surface. Press two edges together to form a rectangle. Place pastry into the tart pan, crimping the edges to fit the sides of the tin.
• Line the base of the pastry with foil and add some pastry weights or (similar) before baking tart for 15 mins, until pastry begins to colour. Remove tart from oven, discard foil and pastry weights.
• Beat the egg in a small bowl, brush some of the egg mixture onto the base. Return tart to the oven and continue to cook for 5 mins.
• Remove from the oven and set tart base aside.
• In a small bowl, combine ricotta cheese and preserved lemon rind, with a pinch of sea salt and herbs. Mix until all the ingredients are combined.
• Gently spread the ricotta mixture evenly over the base of the pastry. Arrange zucchini slices over the ricotta cheese, drizzle the extra virgin olive oil over the top of the tart.
• Return tart to the oven for approximately 20-25 mins, or until the pastry is golden brown and the zucchini is tender. The edges of the zucchini will curl a little, as the zucchini cooks.
• Once baked, remove the tart from the oven. Rest for 5-10 mins before removing from the tart tin.
• Garnish tart with a drizzle of extra virgin olive oil, some fresh herbs and grated lemon zest, before serving.