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Zippy Zucchini Tart

Prep 15 min
Total 45 min
Servings 8

All the freshest tastes of summer come together in this beautiful tart. You can pull it all together in 15 minutes, thanks to Pillsbury refrigerated pie crust. MORE+ LESS-

By Cheeky Kitchen

May 17, 2012

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

cup ricotta cheese

tablespoons chopped fresh basil leaves

cloves garlic, finely chopped

1/4

teaspoon salt

Freshly ground pepper to taste

small zucchini, thinly sliced

medium tomatoes, thinly sliced

tablespoon olive oil

1/4

cup shredded Parmesan cheese (1 oz)

Steps

Hide Images

1

Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
2

In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
3

Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.

Expert Tips

Give the tart a Greek twist by adding sliced kalamata olives on top and substituting crumbled feta cheese for the Parmesan.
Slice your zucchini and tomatoes very thin for best results.