Watch the Full Step-by-Step
Servings: 6
- Medium saucepan
- Mixing bowls
- Cheesecloth
- Mandoline
- Pastry brush
- Microplane
INGREDIENTS
Ricotta:
- 4 cups/960 grams whole milk
- 1 cup/240 grams heavy cream
- 4 tablespoons vinegar
- 1 teaspoon salt
Pastry:
- 9 ounces/255 grams all-butter puff pastry
- 2 tablespoons olive oil
- 3 medium zucchinis, thinly sliced
- ½ cup ricotta cheese
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons fresh oregano leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Parmesan cheese, finely grated
- 2 tablespoons honey
Egg wash:
- 1 large egg
- 1 teaspoon date syrup
INSTRUCTIONS
- Bring milk and cream to a simmer in a medium saucepan. Stir in vinegar and salt; cook over medium heat until curds form, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Transfer to a cheesecloth-lined strainer set over a bowl and drain, refrigerated, up to 5 hours.
- Heat oven to 350°F/180°C. Line a sheet pan with parchment.
- In a bowl, stir ricotta with lemon zest, lemon juice, oregano, salt, and pepper.
- Roll puff pastry lightly to even thickness and place on the prepared pan. Score a ½-inch border around edges without cutting through. Spread ricotta mixture within the border.
- Toss zucchini with olive oil, salt, and pepper; arrange over ricotta. Drizzle with honey and sprinkle with Parmesan.
- Whisk egg with date syrup and brush border. Bake until the pastry is puffed and deeply golden, 25 to 30 minutes.
- Finish with more Parmesan, lemon zest, oregano, and a light drizzle of honey. Serve warm.