Zucchini-and-Ricotta Tart

4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
Salt and pepper
1 sheet frozen puff pastry, thawed
2 tablespoons butter
1/4 cup chopped fresh dill
3 eggs, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
1/2 cup half-and-half
1 pinch nutmeg
Directions:
Preheat the oven to 350°. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.
Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.
In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat; let cool to room temperature.
In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.
Rachel Ray