Zucchini & Ricotta Tart

I found this recipe in the August issue of Every Day w/ Rachael Ray.
It's another year of monster zucchinis in my garden, so I thought this would be a great recipe to try something new. I love zucchini bread but there is just so much of that you can eat. I think this recipe went well. It was fairly easy and was pretty tasty. However, I'm not sure I would call it a tart. It was definitely more of a quiche. Would I try this recipe again...yes.

Ingredients:

• 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
• Salt and pepper
• 1 sheet frozen puff pastry, thawed
• 2 tablespoons butter (unsalted)
• 1/4 cup chopped fresh dill (I used dried dill)
• 3 eggs, beaten
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese, plus more for sprinkling (I used fontinella cheese)
• 1/2 cup half-and-half
• 1 pinch nutmeg (I used freshly grated nutmeg)

Directions:

1. 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.

2. 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.

3. 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.

4. 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.