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.
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.
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:
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.
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| 1 Tbsp extra virgin olive oil, 1 clove minced garlic |
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| 1 Pillsbury (premade, rollout) piecrust cut into quarters Filling: 3 Tbsp ricotta, 3 Tbsp fresh mozzarella cut into small pieces, salt, pepper, dried basil |
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| 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. |
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| Bake at 425 degrees about 35-40 min. Veggies will start browing and cheese will get bubbly. |
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| 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 quartersFilling: 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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