Summer Vegetable Tart
Servings: 8
Ingredients
- 3 spray s olive oil cooking spray
- 6 ounces frozen ready-to-bake pie crust thawed, or fresh pie crust (9 inch)
- 2 large fresh tomatoes sliced
- 1 medium uncooked zucchini sliced
- 1 small yellow summer squash
- 1 cup s part-skim ricotta cheese
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon table salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
- Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray.
- In a 9-inch tart pan, bake crust, unfilled, according to package directions. Let cool.
- Place tomato, zucchini and squash slices on baking sheet and lightly coat with cooking spray. Bake until tomatoes are slightly dry and zucchini and squash slices are tender, about 20 to 30 minutes. Remove and let cool.
- Mix together ricotta, herbs, salt and pepper in a small bowl. Spread evenly over tart crust.
- Starting at center of crust and working outward, arrange slightly overlapping, alternating rings of vegetables until crust is completely covered. Return to oven until heated through, 5 to 10 minutes.
- Slice into 8 pieces and serve.
Notes
Recipe By: Weight Watchers
Serving Size: 8
Serving Size: 8
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