Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

If you love basil you will love this tart. If you want it lower cal omit the pie crust but the crust does give a nice finish when serving. I often add some garlic too Great luncheon dish

Ingredients Nutrition

Directions

  1. Place the zucchin& tomatoes on paper towels and salt to allow them to lose fluid (15 minutes) Meanwhile heat oven to 350 degrees F.
  2. Puree the basil.
  3. Add riccotta& eggs, mix (don't puree).
  4. Add mozzarella mix until just combined.
  5. Line the pie crust with the drained zucchini slices.
  6. Spoon the basil mixture over Top with the tomatoe slices, brush tomatoes with oil.
  7. Bake 40-50 minutes, after 30 take out of the oven and sprinkle on the Parmesan cheese, return to oven and finish baking.
  8. Let stand 15 minutes, garnish with basil sprigs.
Most Helpful

1 5

Sorry but the entire family did not enjoy this at all. I think it was the amount of basil - not a favourite with them and I like it in minimal quantity.

5 5

For those of you who are experiencing a glut of tomatoes, zucchini and basil in their gardens, this tart is absolutely delicious! I used super fresh veggies from my garden for those 3 ingredients and found this to be bursting with flavor. Bergy, one thing that confused me was that in step #4 I combined the mozzarella and parmesan, but then in step #7 you say to sprinkle on the parmesan cheese and finish baking. I caught that discrepancy before I began making this and so I divided the parmesan and put half with the mozzarella and half on top after baking 20 minutes. That stragedy worked and so I still give this 5 stars for a recipe that was so totally delicious. Thanks Bergy!