Vegetables, Zucchini and Yellow Squash

1. Heat the oven to 400˚F.
2. Line a sheet tray with parchment paper.
3. Lay the zucchini and the yellow squash in a single layer on the parchment paper.
4. Spritz (or brush lightly) the zucchini and yellow squash with olive oil, and season lightly with kosher salt.
5. Bake for 8-10 minutes, just until tender.
6. Remove from the oven and set aside to cool.

Puff Pastry

1. Line a sheet tray with parchment paper.
2. Roll out the puff pastry, just slightly, on a floured surface just to smooth out the bumps and lines without thinning out the pastry.
3. Transfer the puff pastry to the parchment-lined sheet tray.
4. Score a 1-inch border around the edge of the puff pastry without cutting all the way through the pastry.
5. Prick the pastry inside the 1-inch border with a fork.
6. Brush the 1-inch border with the egg wash.
7. Bake the crust for 10-12 minutes until puffed and the edges are golden.
8. Remove from the oven. If the puff pastry inside the 1-inch border has puffed, press it down lightly.

Ricotta Base

1. In a bowl, combine the ricotta, parmesan, garlic, and lemon zest.
2. Season with kosher salt to taste.

Assemble and Bake the Tart

1. Spread the ricotta mixture inside the puff pastry 1-inch border.
2. Decoratively arrange the zucchini, yellow squash, grape tomatoes, red bell pepper, and red onion on top of the ricotta mixture.
3. Spritz or drizzle lightly with olive oil.
4. Bake 15-20 minutes until the edges are a deep golden brown and the vegetables are tender.
5. Cool slightly.
6. Slice into nine pieces.
7. Serve slightly warm or at room temperature.