Zippy Zucchini Tart

Zippy Zucchini Tart

Blogger Brooke McLay from Cheeky Kitchen turns Pillsbury® pie crust into a simple, savory tart that you can serve for breakfast, brunch or dinner.

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

8

servings

1
Pillsbury® refrigerated pie crust, 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)
  1. Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
  2. In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
  3. Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Give the tart a Greek twist by adding sliced kalamata olives on top and substituting crumbled feta cheese for the Parmesan.
Slice your zucchini and tomatoes very thin for best results.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 300mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.