Puff Pastry Tart with Zucchini, Lemon Ricotta, and Wild Salmon
This sheet tart is as delicious as it is beautiful! Bright red wild salmon pops against the soft green and yellow zucchini, with creamy lemon ricotta and a touch of dill. Perfect for a cozy meal or a gathering.
Preheat the oven to 200 °C (convection).
Use a vegetable peeler or mandoline to shave the zucchini into long ribbons. In a bowl, toss with 1 tbsp olive oil, garlic, salt, and pepper. Set aside.
In another bowl, loosen the ricotta with the lemon zest, a small squeeze of lemon juice, chopped chives, and half of the dill. Season with salt and pepper.
Roll out the puff pastry on a baking sheet lined with parchment paper. Lightly score the edges (without cutting all the way through) to create a border. Spread the ricotta over the center of the dough and loosely arrange the zucchini ribbons on top.
Brush the edges of the pastry with the beaten egg. Bake the tart for 25–30 minutes until golden brown and crisp.
Meanwhile, make a fresh dill oil by blending the remaining dill with 2 tbsp olive oil (or finely pounding in a mortar and pestle).
Let the tart cool slightly. Arrange the slices of smoked salmon loosely on top. Drizzle with the dill oil and garnish with extra dill and roasted pine nuts, if desired.
