Also, please do not substitute low fat cheese for any of the cheese ingredients!!! It will not turn out the same.
Here's everything you will need:
1 cup of Ricotta cheese (preferably homemade, it makes a huge difference)
1 cup crumbled feta (or more, if you're like me)
2 tablespoons of finely chopped or sliced fresh mint
1 zucchini, thinly sliced
a few cherry tomatoes, halved
1 bell pepper, thinly sliced
olive oil for drizzling
1/4 -1/2 teaspoon dried oregano
Salt and freshly ground pepper
1 sheet Puff Pastry, thawed
Egg wash: 2 egg yolks plus 1/4 cup water or milk, whisked together
Preheat the oven to 400 degrees.
Combine the ricotta cheese, feta and mint and mix well. Taste and add salt if necessary and as much black pepper as you like.
Drizzle a little bit of olive oil over the zucchini slices. Season well with salt and oregano.
Drizzle some olive oil over the sliced tomatoes and season with some salt and oregano.
Now there are a couple of options on how to prepare the puff pastry:
1) You can just roll the puff pastry sheet as it is (whole) out into a rectangle. Do this by lightly dusting flour on your counter and rolling pin and rolling it out into a rectangle about an inch bigger all around. It will be about 16 inches long.
2) Fold the puff pastry in half vertically and then roll both pieces out into longer rectangles about 16 inches long and an inch wider on both sides.
The second option is my favorite. It looks very elegant and is much easier to slice and serve.
Once you're done rolling out the dough, place it on baking sheets lined with parchment paper.
With a sharp knife, score a line inside the border of the puff pastry 1/2 inch from the edge. Do not cut all the way down to the bottom.
Prick the inside rectangle of the pastry with a fork all around. This will prevent this part of the tart from puffing up too much while baking and will allow the border to create a nice puffy crust.
Spread half of the cheese mixture inside the rectangle keeping it off the borders.
Arrange the marinated slices of zucchini over the cheese. Add the bell pepper slices and fill in the empty spaces with the marinated tomatoes.
Brush the edges of the tart with egg wash.
Bake for about 20-25 minutes or until golden and puffy.
Allow to cool for about 15 minutes before serving.