Zippy Zucchini Tart

All the freshest tastes of summer come together in this beautiful tart. You can pull it all together in 15 minutes, thanks to Pillsbury refrigerated pie crust.

  • Prep Time 15 min
  • Total Time 45 min
  • Servings 8

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
300mg
300%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
15%;
Iron
2%;
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.