Tomato, Zucchini and Ricotta Tarts

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Oh, how beautiful the summer veggies are right now!   This tart is super simple to prepare and is the perfect - light and crisp side dish for your summer grilling menu.  We served the tomato zucchini tarts with Jamaican jerk grilled shrimp kabobs over a bed of saffron rice.  

 
Ingredients:

• 1 Tbsp extra virgin olive oil 
• 1 clove minced garlic 
• 1 Pillsbury premade, rollout pie crust cut into quarters
• Filling
• 3 Tbsp ricotta
• 3 Tbsp fresh mozzarella cut into small pieces
• salt, pepper, dried basil
• Thinly cut slices of zucchini, and tomato

Step-by-step

1 Tbsp extra virgin olive oil, 1 clove minced garlic

1 Pillsbury (premade, rollout) piecrust cut into quarters
Filling:  3 Tbsp ricotta, 3 Tbsp fresh mozzarella cut into small pieces, salt, pepper, dried basil 

Alternate thinly cut slices of zucchini, and tomato. 
[Prep the veggies by slicing, sprinkling with salt, blot dry after 30 min or put something heavy on top w/ papertowels to remove excess liquid before adding to tart pans.]
Sprinkle with the garlic flavored olive oil, salt and pepper.

Bake at 425 degrees about 35-40 min.  Veggies will start browning and cheese will get bubbly.

Serve with a garnish of freshly cut basil and a basil leaf.

Method:

1 Tbsp extra virgin olive oil, 1 clove minced garlic. 1 Pillsbury premade, rollout pie crust cut into quarters .

Filling:  3 Tbsp ricotta, 3 Tbsp fresh mozzarella cut into small pieces, salt, pepper, dried basil.

Alternate thinly cut slices of zucchini, and tomato.  

[Prep the veggies by slicing, sprinkling with salt, blot dry after 30 min or put something heavy on top w/ papertowels to remove excess liquid before adding to tart pans.]

Sprinkle with the garlic flavored olive oil, salt and pepper.  Bake at 425 degrees about 35-40 min.  Veggies will start browning and cheese will get bubbly. Serve with a garnish of freshly cut basil and a basil leaf.

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