Tuesday, June 12, 2012

Tomato, Zucchini and Ricotta Tarts


Oh, how beautiful the summer veggies are right now!   This tart is super simple to prepare and is the perfect - light and crisp 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.  


 
Ingredients:
  • 1 Tbsp extra virgin olive oil 
  • 1 clove minced garlic 
  • 1 Pillsbury premade, rollout pie crust cut into quarters
  • Filling
    • 3 Tbsp ricotta
    • 3 Tbsp fresh mozzarella cut into small pieces
    • salt, pepper, dried basil
  • Thinly cut slices of zucchini, and tomato





Step-by-step
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 browning and cheese will get bubbly.
Serve with a garnish of freshly cut basil and a basil leaf.


Method:
1 Tbsp extra virgin olive oil, 1 clove minced garlic. 1 Pillsbury premade, rollout pie crust 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 browning and cheese will get bubbly. Serve with a garnish of freshly cut basil and a basil leaf.

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4 comments:

  1. Is there anything that can be substituted instead of ricotta? Can't stand the taste, but would love to try this.

    ReplyDelete
    Replies
    1. You could try a 2:1 ratio of cream cheese and plain yogurt with the addition of 1 egg and a couple of tablespoons of Parmesan cheese. You need some type of binder (egg) so that the cream cheese doesn't ooze out all over. I hope that is helpful. Thanks for reading!

      Delete
  2. would love to try this, but never made tarts before. I could get some tart pans, but was wondering if you could just make it in a pie pan. will it rise like the tart? do you grease the pan before you add the dough? this really looks awsum.

    ReplyDelete
    Replies
    1. I don't grease the pan before putting the pie/tart crust because there is generally a lot of butter/shortening in the pastry itself. You could certainly try a pie pan... just be super careful to extract all the water out of the tomatoes for a long time. Otherwise, you'll have a watery, runny mess on your hands. The edges should still puff up. I just think the individual tarts are darling for presentation. Good luck to you and thanks for visiting my blog.

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