This elegant tart is a great vegetarian entrée paired with a salad and glass of South Island Sauvignon Blanc or as brunch dish
Preheat oven to 400F.
Mix the ricotta, feta, lemon juice, lemon zest, egg, salt and pepper in a bowl.
Roll the puff pastry out to a 16x10-inch rectangle.
Score a line around the puff pastry 1-inch from the edge. Spread the ricotta mixture over the center of the dough. Arrange zucchini slices in a single layer on top of the ricotta mixture. Brush the outside inch of the pastry with oil. Bake until the zucchini tender and the pastry is golden brown, about 15-25 minutes.