Summer Squash, Ricotta and Lemon Thyme Tart



This tart combines the delicate flavors of summer squash, creamy ricotta cheese, and aromatic lemon thyme, all nestled in a flaky puff pastry crust. It's a light and refreshing dish perfect for summer gatherings or as a light meal.

Ingredients:
  • 1 sheet of store-bought puff pastry
  • 2 medium-sized summer squash, thinly sliced
  • 1 cup ricotta cheese
  • 2 tablespoons fresh lemon thyme leaves
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions:

Warm the oven up to 190C 375F

Put the puff pastry sheet on a baking sheet that has parchment paper on it

Cover the puff pastry sheet with ricotta cheese

On top of the ricotta cheese, lay out thin slices of summer squash

Grate some Parmesan cheese and lemon thyme leaves on top of the squash

Add some olive oil and salt and black pepper to taste

Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the squash is soft

Take it out of the oven and let it cool down a bit before cutting it

You can serve it hot or cold


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