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. |
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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Want more great recipes?
Please visit my Recipe Index for tons of ideas that you can cook with/for you family!
Is there anything that can be substituted instead of ricotta? Can't stand the taste, but would love to try this.
ReplyDeleteYou 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!
Deletewould 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.
ReplyDeleteI 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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