I know you all probably have these ingredients at home right now. 😄 Zucchini, ricotta, corn, Parmesan, and a sheet of puff pastry. That’s all it takes to make this crispy, cheesy summer tart. Summer Zucchini Corn Ricotta Tart Prep Time: 15 minutes Cook Time: 30–35 minutes Serves: 4–6 Ingredients * 1 sheet puff pastry, thawed * 1 cup ricotta cheese * 1 large egg * ¼ cup grated Parmesan cheese * Zest of 1 lemon * 1 tbsp pesto * 1 tbsp heavy cream * Salt and black pepper, to taste * Pinch of chili flakes * 1 medium zucchini, thinly sliced * ½ cup fresh or frozen corn * 1 tbsp olive oil * 2–3 tbsp grated Parmesan, for topping * Microgreens or basil, for serving Instructions 1. Preheat the oven to 400°F Line a baking sheet with parchment paper. 2. In a bowl, whisk together the ricotta, egg, Parmesan, lemon zest, pesto, heavy cream, salt, pepper, and chili flakes until smooth. 3. Unfold the puff pastry onto the prepared baking sheet. Score a 1-inch border around the edge and prick the...