Zucchini Corn Ricotta Tart | The Kitchen Scout

Ingredients

• 1 cup full fat ricotta (drained if very wet)
• 1/2 cup mascarpone cheese
• 1/4 cup grated hard goat cheese (or parmigiano or pecorino)
• 1/4 cup whole milk yogurt
• 1 egg, beaten
• 1 clove of garlic, grated
• 1/4 cup chopped mint and basil
• Zest of 1 lemon
• 1/2 tsp salt
• Freshly ground black pepper
• 2 small - medium zucchini, preferably thin
• 1 ear corn, kernels removed
• 2-3 tablespoons of olive oil
• 1/4 cup grated parmigiano
• Salt and pepper
• 1 sheet pre-made puff pastry (thawed out if frozen)