Method

• 1.
  Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper. Unroll the sheet of pastry, score a border of 2-3cm around the edge with a sharp knife and prick all over the centre part with a fork. Brush the pastry edges with egg. Bake for 10 minutes or until dry to the touch and lightly coloured at the edges. If the pastry pushes up in the middle, just press it down with the back of a spoon or your hands.
• 2.
  Meanwhile, in a small bowl, combine the ricotta, parmesan and lemon zest, stir, then set aside.
• 3.
  When you’re ready to bake it, spread the ricotta mixture over the fork-docked part of the par-baked pastry. Arrange the Taleggio over the ricotta, then the zucchini slices. Season, then bake for 15 minutes or until the Taleggio has mostly melted.
• 4.
  Carefully prise open the petals of the zucchini flowers, remove the pistils and discard. Take the pastry out of the oven, arrange the flowers on top, drizzle with the oil and bake for a further 5-10 minutes until golden all over and the flowers are ever-so-slightly wilted. Serve warm or at room temperature.