Preheat oven to 430°F (220°C), top and bottom heat.

Roll out the puff pastry with its parchment paper onto a baking sheet. Fold up the edges if you like for a decorative crust.

Brush edges with the egg yolk + milk mixture. Poke holes in the center with a fork. Optionally sprinkle sesame seeds on the edges.

Pre-bake the crust for 8 minutes.

Meanwhile, whip the ricotta in a food processor until soft and fluffy (1–2 minutes). Add chives, parsley, a pinch of salt, pepper, and a drizzle of olive oil. Blend briefly again.

Trim the ends off the zucchinis and slice into long, thin ribbons with a mandoline, rotating the zucchini as you go. Discard the core with seeds (or save for soup).

Let the crust cool slightly, then spread the ricotta mixture on top. Sprinkle with grated cheese, then layer the zucchini ribbons over it.

Season with sesame seeds, salt, and pepper.

Bake for another 10–15 minutes until golden brown. Enjoy!