Summer Zucchini Tart

Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

Place the pizza dough on a lightly floured surface, roll it out into a rectangular shape about ½ cm thick, and transfer it to the prepared baking sheet.

Using a fork, prick the dough all over to prevent excessive puffing during baking.

In a medium bowl, combine the ricotta, the zest and juice of the lemon, the minced garlic clove, the chopped basil leaves, a pinch of salt, a grind of black pepper, and a drizzle of olive oil; mix until smooth and creamy.

Brush the surface of the dough lightly with the remaining olive oil, then spread the ricotta mixture evenly over the entire rectangle, leaving a small border around the edges.

Thinly slice the green and yellow zucchini (about ¼ cm thick) and arrange the slices in an overlapping pattern over the ricotta layer.

Sprinkle the grated parmesan evenly over the vegetables, then scatter a pinch of sesame seeds on top for extra texture.

Beat the egg yolk and brush it gently over the exposed crust edges to promote a golden finish.

Place the tart in the preheated oven and bake for 25–30 minutes, or until the crust is golden brown and the zucchini slices are tender.

Remove the tart from the oven and let it rest on the baking sheet for 5 minutes to set the filling.

Transfer the tart to a cutting board, slice into serving portions, and serve warm or at room temperature.