Use up all that delicious zucchini and make this easy flaky tart! Serve with a side salad and a cold glass of wine and dinner is served!
Heat oven to 400 degrees. Line a baking sheet with parchment paper.
Unroll the thawed pastry onto a floured surface. Roll out lightly with a rolling pin. Place pastry onto parchment lined baking sheet.
In large bowl, combine ricotta, egg, parmesan, mozzarella, garlic, salt and pepper. Mix well.
Gently spread ricotta mixture over pastry leaving about a 1" edge.
Using a mandoline or a paring knife cut the zucchini into approx. 1/8" slices.
Layer the zucchini slices over the ricotta. Bring the pastry sides up over the edge of the filling and pinch so that no filling seeps out.
Bake for 25 minutes or until the tart is puffed and golden. Serve warm.