Ingredients
Directions
- Roll out both pie crusts to 1/8” thick then place on a parchment-lined baking sheet and set aside.
- Combine ricotta cheese with basil, chives, lemon zest, salt and pepper until just mixed then split the cheese mixture between the pie crusts and spread evenly leaving 1” edge
- Cut heirloom tomatoes and Zucchini into ¼” slices and cut grape tomatoes in half. Place tomatoes and zucchini on cheese mixture.
- Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
- Mix together the egg yolk and a splash of water and brush over the exposed crust.
- Bake in the preheated oven for 30-40 minutes until the crust is deeply golden and vegetables are tender. Serve warm or at room temperature.
Cooking Tips
You can replace the ricotta with other soft cheese such as Boursin or goat cheese.
Nutritional Facts
- Serving Size: 1
- Calories 58
- Total Fat 2.5g (2% Daily Value)
- Saturated Fat 1.3g (6% Daily Value)
- Cholesterol 20mg (7% Daily Value)
- Sodium 50mg (2% Daily Value)
- Carbohydrate 5.3g (2% Daily Value)
- Dietary Fiber 0.9g (3% Daily Value)
- Sugars 2.3g
- Protein 3.7g
