Vegetable Tart

A warm and hearty vegetable tart featuring fresh zucchini, tomatoes, and yellow squash, layered over a creamy ricotta base, perfect for celebrating National Farmers Day or enjoying on chilly fall nights.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 slices

Course: Dinner, Lunch, Main Dish

Cuisine: American, Vegetarian

Calories: 650

Ingredients Method Notes

Ingredients

For the tart

1 piece pie crust Use a 9-inch tart pan for best results.
1 cup ricotta cheese Can substitute with cream cheese or goat cheese.
2 pieces zucchini, thinly sliced Choose small to medium-sized zucchinis.
2 pieces tomatoes, thinly sliced Fresh slicing preferred for better flavor.
1 piece yellow squash, thinly sliced Can be replaced with bell peppers or eggplant.
2 tablespoons olive oil Can substitute with sunflower or avocado oil.
2 cloves garlic, minced Ensure not to oversalt when combining with ricotta.
to taste fresh thyme Can be replaced with rosemary or oregano.
grated to taste Parmesan cheese, for topping Omit for a dairy-free option.

Method

Preparation

Preheat your oven to 400°F.
Fit the pie crust into a 9-inch tart pan, pressing gently into place and trimming any extra dough.
In a small bowl, combine ricotta cheese, minced garlic, and a pinch of salt until smooth.
Spread the ricotta mixture evenly over the pie crust, covering it completely.

Layering

Layer thin slices of zucchini, tomato, and yellow squash in a circular overlapping pattern over the ricotta.
Drizzle with olive oil and sprinkle fresh thyme and grated Parmesan on top.

Baking

Place the tart in the preheated oven and bake for 30 to 35 minutes, until the crust is golden and vegetables are tender.
Serve warm, perfect for celebrating National Farmers Day.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F oven for about 10 minutes.