6ouncesfrozen ready-to-bake pie crustthawed, or fresh pie crust (9 inch)
2large fresh tomatoessliced
1medium uncooked zucchinisliced
1small yellow summer squash
1cups part-skim ricotta cheese
1/4teaspoondried thyme
1/4teaspoondried basil
1/4teaspoondried rosemary
1/4teaspoontable saltor to taste
1/8teaspoonblack pepperor 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.