Summer Vegetable Tart
5
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Have a few ripe tomatoes on hand? Why not feature them in a delicious summer tart, which looks as wonderful as it tastes! It's essentially a tomato, zucchini, and squash pie, with a flakey crust that melts in your mouth. And don't worry if you're not an expert baker: We recommend using a frozen ready-to-bake pie crust! Using a pre-made crust definitely cuts down prep time, but it doesn't cut down it's servings: It takes about an hour to make this vegetarian recipe, but it serves a party of eight.
Ingredients
Frozen ready to bake pie crust
6 oz, thawed, or regular pie crust (9-inches)
Tomato
2 large, sliced
Zucchini
1 medium, sliced
Yellow summer squash
1 small, sliced
Part-skim ricotta cheese
1 cup(s)
Dried rosemary
¼ tsp(s)
Dried thyme
¼ tsp(s)
Dried basil
¼ tsp(s)
Table salt
¼ tsp(s)
Black pepper
⅛ pinch(es), or to taste
Olive oil cooking spray
3 spray(s), or enough to coat vegetables
Instructions
1
Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.
2
In a 9-inch tart pan, bake crust, unfilled, according to package directions. Let cool.
3
Place tomato, zucchini and squash slices on baking sheet and lightly coat with cooking spray. Bake until tomatoes are slightly dry and zucchini and squash slices are tender, about 20 to 30 minutes. Remove and let cool.
4
Mix together ricotta, herbs, salt and pepper in a small bowl. Spread evenly over tart crust.
5
Starting at center of crust and working outward, arrange slightly overlapping, alternating rings of vegetables until crust is completely covered. Return to oven until heated through, 5 to 10 minutes. Slice into 8 pieces and serve.
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