Summer Vegetable Tart
- Total Time
- 1:00
- Prep
- 0:20
- Cook
- 0:40
- Serves
- 8
- Difficulty
- Moderate
Have a few ripe tomatoes on hand? Feature them in our summer tart, which looks as wonderful as it tastes.
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olive oil cooking spray3 spray(s)
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frozen ready to bake pie crust6 oz, thawed, or fresh pie crust (9 inch)
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fresh tomato(es)2 large, sliced
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uncooked zucchini1 medium, sliced
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yellow summer squash1 small
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part-skim ricotta cheese1 cup(s)
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dried thyme¼ tsp
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dried basil¼ tsp
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dried rosemary¼ tsp
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table salt¼ tsp, or to taste
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black pepper⅛ tsp, or to taste
- Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.
- In a 9-inch tart pan, bake crust, unfilled, according to package directions. Let cool.
- 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.
- Mix together ricotta, herbs, salt and pepper in a small bowl. Spread evenly over tart crust.
- 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.