Thin Zucchini Tart | RICARDO
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Ingredients
- ½ cup (130 g) ricotta cheese
- 1 tsp lemon zest, finely grated
- 1 small zucchini, cut into thin rounds on a mandoline
- 2 tsp (10 ml) olive oil
- 1 tsp thyme leaves
- 1 block (7oz/200 g) store-bought puff pastry, thawed
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