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Zippy Zucchini Tart
Zippy Zucchini Tart
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Prep Time:
15 minutes
Total Time:
45 minutes
"Fresh summer flavors harmonize in a quick-to-make, stunning tart using Pillsbury refrigerated pie crust."
Ingredients:
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 cup ricotta cheese
  • 2 tablespoons chopped fresh basil leaves
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 2 small zucchini, thinly sliced
  • 4 medium tomatoes, thinly sliced
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese (1 oz)
Instructions:
  • Preheat oven to 400°F and gently press the pie crust into the bottom and halfway up the sides of a 9-inch tart pan.
  • Combine ricotta cheese with fragrant basil and garlic in a small bowl. Season with salt and pepper. Spread this creamy mixture over the crust to create a delicious base. Arrange slices of zucchini and tomato on top of the cheese, then drizzle with oil for added richness. Finish by sprinkling with Parmesan cheese and a touch more salt and pepper to suit your taste preferences.
  • Bake for 22 to 28 minutes, or until the crust edges turn a beautiful golden brown. Then, slice the dish into 8 delicious wedges.

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