Photo of Summer Vegetable Tart by WW

Summer Vegetable Tart

SmartPoints® value per serving
Total Time
55 min
15 min
40 min
To avoid a soggy crust, all the items in this delicious tart are cooked separately, then combined at the last minute.


Frozen ready to bake pie crust

6 oz, thawed, or regular pie crust (9-inches)

Fresh tomato(es)

2 large, sliced

Uncooked zucchini

1 medium, sliced

Yellow summer squash

1 small, sliced

Part-skim ricotta cheese

1 cup(s)

Dried rosemary

¼ tsp

Dried thyme

¼ tsp

Dried basil

¼ tsp

Table salt

¼ tsp

Black pepper

pinch, or to taste

Olive oil cooking spray

3 spray(s), or enough to coat vegetables


  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. Spread evenly on tart crust.
  5. Starting at centre 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.