Zucchini, Ricotta & Pesto Tart

Oh boy is this one easy. Adapted only slightly from Erin Gleason's The Forest Feast, this recipe, like all in the book, are enticing in their simplicity and use of basic ingredients. The dishes are masterfully presented to boot; the food styling, art direction and photography make this a cookbook to own! So begin with one sheet of puff pastry. Chances are it's currently frozen so set out on the counter for 40 minutes to thaw. Once the pastry dough is pliable place it on a well-oiled baking sheer.

Spread 1 cup of ricotta cheese over the dough, leaving a 1-2" border on all sides. Do the same with about 4 tablespoons of pesto, the jarred kind is fine here. Begin preheating the oven to 400 degrees F.

Cover the dough with thinly sliced zucchini. Gleason uses yellow squash and we're sure that would be great too. You'll end up using 1 thin, long zucchini. Drizzle everything with olive oil and salt. Sprinkle on a bit of crushed dried red chilies if you like. Bake for 25 minutes or until the pastry is puffy and golden. A longer cooking time will ensure a flakier, less soggy crust but if you go that route, check every couple of minutes for scorching or burning.

Let the cooked tart rest for about 5 minutes out of the oven before attempting to transfer to a platter. You'll need to use a wide spatula for this and work quickly, bravely, sliding the platter under the tart as you lift it. Breakage is a real possibility here so those with less steady hands or nerves may wish to cut the tart into pieces directly on the baking sheet.

We made the Tarte Courgette a second time using fresh mozzarella instead of ricotta with excellent, albeit heavier, results.

Our tart joined a winter greens salad and Roasted Za'atar Chicken and sweet potatoes for a very hardy January supper.

Luckily we had help plowing through such a rich meal from our dear friend Kristin Ploucquet! And of course Arabella and Lloyd Page ensured we had few leftovers.