Shelly's Recipe

SUMMER GARDEN TART

Category: Quiche and Savory Tarts / Tartlettes

1 folded refrigerated pie crust (from a 15 oz pkg)
1 1/2 cups shredded mozzarella cheese, divided
3/4 cup ricotta cheese
1 medium zucchini, diced
1 (6 1/2 oz) jar pimientos, drained and diced
1/4 cup chopped fresh basil

Preheat the oven to 375. Unfold the pie crust and place on a 12- to 14-inch pizza pan.

In a small bowl, combine 11/4 cups of the mozzarella cheese, the ricotta cheese, zucchini, and pimiento; mix well. Spread the cheese mixture over the crust, leaving a 1 inch border.

Fold the edge of the crust up over the edge of the cheese filling and flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden brown.

Meanwhile, in a small bowl, combine the remaining 1/4 cup mozzarella cheese and the basil; mix well and sprinkle over the hot tart. Allow to sit for 10 minutes. Serve warm or at room temperature.