Rustic Zucchini and Vegetable Torte

Instructions

1. 1
   Preheat oven to 375°F (190°C).
2. 2
   Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. 3
   Add zucchini, yellow squash, and red bell pepper to the skillet. Cook until vegetables are tender-crisp, about 8-10 minutes. Season with salt and pepper.
4. 4
   In a bowl, combine ricotta cheese, Parmesan cheese, eggs, and basil. Mix well.
5. 5
   Line a baking sheet with parchment paper. Unfold puff pastry sheet and place it on the prepared baking sheet.
6. 6
   Spread the ricotta cheese mixture evenly over the puff pastry, leaving a 1-inch border.
7. 7
   Arrange the cooked vegetables over the ricotta cheese mixture in a decorative pattern.
8. 8
   Fold the edges of the puff pastry over the vegetables, creating a rustic border.
9. 9
   Bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is set.
10. 10
    Let cool slightly before slicing and serving.