Preheat the oven to 350°F (180°C/Gas Mark 4) and line a baking sheet with parchment paper.
Place the puff pastry on the baking sheet and spread with a thin layer of pesto, leaving a narrow border around the edges.
Using a vegetable peeler, make long, thin ribbons of zucchini and/or yellow squash and arrange over the pesto.
Brush the edges of the pastry with the egg yolk and sprinkle the tart with kosher salt and pepper.
Bake for 20 minutes, until the crust is golden.
Meanwhile, place a dry skillet over medium heat, add the pine nuts, and toast lightly. Remove from the pan.
Remove the tart from the oven, cut the burrata into pieces, and scatter over the top.
Distribute the pine nuts, arugula, basil leaves, lemon zest, and Parmesan evenly over the tart.
Finish it off with a few shavings of white truffle or a drizzle of white truffle oil and serve.