Ingredients:

3 large ripe tomatoes, sliced 1/8 inch thick

2 medium zucchinis, sliced 1/4 inch thick

2 sheets Pepperidge farm frozen puff pastry, thawed

15 ounces ricotta

1/4 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 + 1/2 teaspoon fresh lemon zest

1 heaping tablespoon fresh basil, chopped

1/3 cup grated parmesan

2 eggs

1 tablespoon milk

1/4 cup sesame seeds

Good Olive oil

Flaked Sea Salt, such as Maldon

Fresh ground black pepper

Instructions:

1. Preheat oven to 385 degrees Fahrenheit. Line two large sheet pans with parchment paper.

2. Lightly flour counter or workspace and roll each sheet of pastry out to 12x10in. Place in the refrigerator to chill.

3. In a medium bowl, combine ricotta, oregano, salt, pepper, lemon zest, basil, and parmesan. Set aside.

4. Beat egg with 1 tablespoon of milk. Remove pastry from the fridge and brush with egg wash. Use a fork to poke holes in the pastry, leaving a ½ inch border around each pastry sheet.

5. Divide ricotta mixture evenly between the pastry sheets. Spread inside of the border of the pastry. Sprinkle sesame seeds and sea salt around the crust.