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!
