Savory Vegetable Tart

Wash and peel the zucchini and carrots. Slice the zucchini into thin rounds and grate the carrots. If using the bell pepper, wash it, remove the seeds, and cut it into small cubes. Also, finely slice the onion.

In a pan, heat the olive oil and sauté the onion for 2-3 minutes until it becomes translucent. Add the zucchini, carrots, and bell pepper. Cook for 5-7 minutes over medium heat, stirring occasionally, until the vegetables are soft but not mushy. Season with salt and pepper. Remove from heat and let cool.

In a large bowl, beat the eggs with the fresh cream. Add the ricotta and grated cheese, mixing well to obtain a smooth and homogeneous cream.

Add the cooled vegetables to the egg and cream mixture, stirring to combine everything well. If you like, add a pinch of nutmeg.

Preheat the oven to 180°C. Line a round baking pan with the puff pastry, leaving a bit of raised edge. Prick the base with a fork to prevent it from puffing up during baking.

Pour the vegetable and egg mixture onto the puff pastry base. Smooth it out with a spatula.

Bake the savory tart for about 35-40 minutes, or until the surface is golden and the filling is well cooked.

Once cooked, let the savory tart cool slightly before serving. You can garnish it with some fresh basil leaves.