Make a ricotta zucchini tart with me!

today we’re going to make a savory tot with regott and zucchini put some flour on your board okay so we’re going to unroll it like this we’re going to roll it out a little okay so you got to make this like at room temperature in order for it to stay rolled out for you now make it on a grease pan 9 by13 make it a little bigger than the pan what you’re going to do is you’re going to fold over the excess we’re going to make like a border when you make a tart make a little border so now what I’m going to do is I’m just going to make little holes with a fork in the middle so it doesn’t puff up in the middle the mixture I have paleo okay so I’m going to put I’m thinking about a cup and a half I would think of riotta we’re going to put pecorino romano cheese like about a half a cup and a good amount of black pepper mix this up now you take the mixture and you lay it out make a nice layer of regotta you have the layer we’re going to get zucchini and we’re going to cut it in very thin strips and we’re going to put a nice layer of zucchini right on top so look at how beautiful we put the zucchini on top very simple tart but it’s going to be delicious i’m going to sprinkle a little salt on this zucchini pepper now I’m going to drizzle with extra virgin olive oil on top i’m going to put it in a 350°ree oven until it’s delicious deliciously bubbly and beautiful i just took it out of the oven it was in there like a half hour does this not look beautiful guys let’s cut into it guys take it out of the pan cut into it let’s taste it i mean how good does this look let’s look at the bottom see the bottom i love puff pastry i literally I don’t know the flavors so simple guys i only use like three ingredients okay riotta grated cheese zucchini but yet the flavors are freaking amazing holy crap i can’t to camp this is how I do