Zucchini Ricotta Pesto Tart

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1. 1
   Preheat the oven to 400° F. Line a baking sheet with parchment paper.
2. 2
   In a medium bowl, combine the ricotta, 1/4 cup parmesan, thyme, garlic, salt, pepper, and chili flakes.
3. 3
   Arrange the zucchini slices on a kitchen towel and sprinkle with salt. Let sit for 5-10 minutes, then blot away any excess water.
4. 4
   On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry onto the prepared baking sheet. Spread the ricotta over the pastry, leaving a 1-inch border. Arrange the zucchini over the ricotta in 2-3 even layers. Brush with olive oil. Fold the edges up and over the zucchini. Brush the edges of the pastry with egg and sprinkle with parmesan.
5. 5
   Bake for 25 minutes or until golden. It's OK if the edges get dark. Spoon the pesto over the warm tart. Top with basil, honey, and sea salt. YUM!.