Roasted Veggie Ricotta Puff Pastry

1 sheet puff pastry

1 cup of ricotta cheese

1/3 cup parmesan cheese (grated)

1 TBSP lemon juice

zest of 1 lemon

salt and pepper

1 TSBP olive oil

about 3/4 pound of veggies (We had it with thinly sliced carrots, yellow beets, and red beets, lightly preroasted with olive oil and salt. You can use full lengths of broccolini, or thinly sliced radishes and salad turnips, finely chopped beet greens or chard and garlic scapes…. Really any veggie topping you want to use will be delicious. If you choose to use a root crop, cut thin, and pre-roast part way. If you use greens, alliums, other tender items, they can go on the puff pasty raw before the whole thing is cooked.)

Roll out the puff pastry onto a full sized baking sheet. Beat together the ricotta, parmesan, lemon juice, lemon zest, salt, pepper, and olive oil. Spread that mixture onto the puff pastry. Decorate the ricotta layer with the veggies of your dreams, as described above. Bake at 350 until the puff pastry edges have become golden brown. Enjoy!