This easy tart can be made with whatever vegetables you have on hand. Because it calls for pre-made pie crust, it’s a quick, healthy weeknight fix, and it looks deceptively impressive. I recommend getting a quiche/tart pan if you want the fancy scalloped edges; plus, it makes getting the tart out so much easier because the sides lift right off. Although Olivia initially squealed “Avocado!” when I set the plate down in front of her and was not-so-pleasantly surprised to find that “avocado” was really zucchini, she seemed to like it and ate almost her full helping.
Summer Vegetable Tart
1 refrigerated pie crust, brought to room temperature
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 tomato, sliced thin
15 oz part-skim ricotta cheese
5 leaves of fresh basil*, chopped
2 sprigs of fresh rosemary*, chopped
3 sprigs of fresh Italian parsley*, chopped
goat cheese crumbles
*I used basil, rosemary, and parsley in mine because those were the fresh herbs I had out back, but you can use dried herbs as well. I’ve also used thyme, dill, and mint, but it’s really whatever you prefer.
Preheat the oven to 450°. Spray your tart or pie pan with a nonstick cooking spray. Unroll the pie crust and place it into the pan, pressing gently along the edges. Bake the shell for about 3-4 minutes, and then allow to cool for just a few minutes.
Lightly sauté the zucchini and squash with a little bit of olive oil over medium-high heat to soften the vegetables.
In a small bowl, mix together ricotta cheese and herbs, and then salt and pepper to taste. Spread the mixture evenly into the pie crust. Top the tart with your vegetables, placing them in a circular pattern working from the outside in, one type of vegetable at a time.
Bake the tart for about 5 minutes or until the crust begins to turn golden brown. Pull the tart out and top it with goat cheese crumbles. Continue to bake until the cheese starts to bubble and brown.