INGREDIENTS 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed 1 large egg, beaten 1 tbsp. finely chopped shallot 1 tbsp. lemon zest, plus 1 1/2 tablespoons juice 1 1/2 tbsp. olive oil Kosher salt and freshly ground black pepper 1/4 lb. zucchini, very thinly sliced 1/4 lb. yellow squash, very thinly sliced 4 oz. ricotta 3 oz. goat cheese 2 tbsp. fresh thyme leaves
DIRECTIONS:
Preheat oven to 400°F. Unfold puff pastry on a piece of parchment paper and roll to a 12- by 9 1/2-inch rectangle; slide pastry and parchment paper onto a baking sheet. Score a 1-inch border all the way around pastry and prick inside border with a fork. Brush border with egg. Bake until puffed and golden brown, 12 to 15 minutes. Let cool completely.
Whisk together shallot, lemon juice, and oil in a bowl. Season with salt and pepper. Add sliced zucchini and squash and toss to combine. Let stand until softened, 18 to 20 minutes.
Combine ricotta, goat cheese, and lemon zest in a separate bowl. Season with salt and pepper. Spread on top of puff pastry. Top with zucchini-squash mixture.
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