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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 folded refrigerated pie crust (from a 15 oz pkg)
1 1/2 cups shredded mozzarella cheese
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 1 1/4 cups of the mozzarella cheese, the ricotta cheese, zucchini, and pimientos; mix well. Spread the cheese mixture over the crust, leaving a 1-inch border of crust. Fold the edge of the crust up over the edge of the filling and flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden. 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.
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SUMMER GARDEN TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 folded refrigerated pie crust (from a 15 oz pkg)
1 1/2 cups shredded mozzarella cheese
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 1 1/4 cups of the mozzarella cheese, the ricotta cheese, zucchini, and pimientos; mix well. Spread the cheese mixture over the crust, leaving a 1-inch border of crust. Fold the edge of the crust up over the edge of the filling and flute, if desired. Bake for 35 to 40 minutes, or until the crust is golden. 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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