Zucchini Flower, Pesto, and Mozzarella Tart

6 servings | 40 min | Medium | Kosher | Vegetarian

Ingredients:

• 1 package butter-based puff pastry, thawed
• 200 g shredded Kfar Tavor mozzarella
• 200 g Kfar Tavor ricotta cheese
• 6-8 zucchini flowers
• 2 tbsp olive oil
• A pinch of salt

For the pesto:

• Leaves from a large bunch of basil (60 g)
• 1 large garlic clove
• 100 g olive oil
• 60 g toasted pine nuts
• 60 g shredded Kfar Tavor Parmesan cheese
• A pinch of salt

Instructions:

1. Blend all the ingredients together in a small food processor, until you get a uniform texture, but not too finely ground.
   Transfer to a bowl and set aside.
2. Cut the puff pastry in half and place on two baking trays lined with parchment paper. Prick the dough with a fork and score a 1 cm border around each pastry rectangle with a small knife.
3. Bake the pastry for about 15 minutes, until lightly golden, in an oven preheated to 190°C.
4. Separate the flowers from the zucchini. Cut each flower in half lengthwise and remove the stamens.
   Cut each zucchini in half lengthwise and season with a little olive oil and salt.
5. Once the pastry is golden, spread ricotta inside the border, then scatter the zucchini, flowers, pesto, and shredded mozzarella freely on top.
6. Return to the oven and bake for another 10 minutes at 200°C.