Chop garlic and basil and mix with burrata. Season with salt and pepper.

Preheat oven to 190°C.

Using a mandolin, slice zucchini into thin strips.

Roll out the puff pastry on a baking sheet and spread the ricotta on top.

Arrange the zucchini slices and drizzle with olive oil.

Bake for 25min.

Remove from the oven, place the burrata ball in the center and add a little balsamic vinegar, fleur de sel and the remaining basil leaves.

Serve warm or cold.