Sunday, June 26, 2011

Zucchini, Tomato, and Ricotta Tarts

Oh, how beautiful the summer veggies are right now!
This tart is super simple to prepare and is the perfect - light - side dish for your summer grilling menu.  We served the tomato zucchini tarts with Jamaican jerk grilled shrimp kabobs over a bed of saffron rice. 


1 Tbsp extra virgin olive oil, 1 clove minced garlic
1 Pillsbury (premade, rollout) piecrust cut into quarters
Filling:  3 Tbsp ricotta, 3 Tbsp fresh mozzarella cut into small pieces, salt, pepper, dried basil 

Alternate thinly cut slices of zucchini, and tomato. 
[Prep the veggies by slicing, sprinkling with salt, blot dry after 30 min or put something heavy on top w/ papertowels to remove excess liquid before adding to tart pans.]
Sprinkle with the garlic flavored olive oil, salt and pepper.

Bake at 425 degrees about 35-40 min.  Veggies will start browing and cheese will get bubbly.

Serve with a garnish of freshly cut basil and a basil leaf.





Written Method:

1 Tbsp extra virgin olive oil, 1 clove minced garlic
1 Pillsbury (premade, rollout) piecrust cut into quarters
Filling:  3 Tbsp ricotta, 3 Tbsp fresh mozzarella cut into small pieces, salt, pepper, dried basil
Alternate thinly cut slices of zucchini, and tomato. 
[Prep the veggies by slicing, sprinkling with salt, blot dry after 30 min or put something heavy on top w/ papertowels to remove excess liquid before adding to tart pans.]
Sprinkle with the garlic flavored olive oil, salt and pepper.
Bake at 425 degrees about 35-40 min.  Veggies will start browing and cheese will get bubbly.
Serve with a garnish of freshly cut basil and a basil leaf.


Would you like to see more recipes?  Please visit my Recipe Index for tons of ideas that you can make with/for you family.
Here are a few to pique your curiosity:


 

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