Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup ricotta cheese
2
tablespoons chopped fresh basil leaves
2
cloves garlic, finely chopped
1/4
teaspoon salt
Freshly ground pepper to taste
2
small zucchini, thinly sliced
4
medium tomatoes, thinly sliced
1
tablespoon olive oil
1/4
cup shredded Parmesan cheese (1 oz)
Preparation
Heat oven to 400°F. Press pie crust in bottom and halfway up side of 9-inch tart pan.
In small bowl, mix ricotta cheese, basil and garlic. Add salt and pepper. Spread over bottom of crust. Arrange zucchini and tomato slices over cheese mixture. Drizzle with oil. Sprinkle with Parmesan cheese and additional salt and pepper to taste.
Bake 22 to 28 minutes or until crust edges are golden brown. Cut into 8 wedges.
