Thin-Crust Zucchini, Ricotta, and Taggiasca Olive Tart

Preheat the oven to 165°C

Prepare the base: Roll out the puff pastry on a baking sheet lined with parchment paper. Prick it lightly with a fork, leaving a 1- to 2-cm border.

Ricotta: Spread the cream over the dough.

Zucchini: Slice them into thin rounds (using a mandoline if possible). Arrange them neatly on top of the ricotta. Season lightly with salt and pepper, drizzle with olive oil, and sprinkle with herbs. Then add Parmesan cheese to brown the top of the tart.

Baking: Bake for 30 minutes, until the pastry is golden brown and crispy

Crispy olives: Meanwhile, chop the olives with a knife

Finishing touches: Remove the tart from the oven, add the crispy olives, and return it to the oven for 5 minutes