Appetizers & Side Dishes
Sicilian Tart
Prep Time: 15 min | Cook Time: 35 min | Servings: 12 apps | Calories: 157
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Prep Time
15 min
Cook Time
35 min
Servings
12 apps
Calories
157
This tart brings rustic Italian flavors to your table from ingredients like hearty diced zucchini combined with Sargento® Whole Milk Ricotta Cheese and roasted red peppers whisked together with chopped fresh basil and baked together in a buttery, flaky pie crust until the top is golden brown.
Ingredients
- 1 refrigerated pie crust (1/2 of 15 oz. pkg.)
- 1-1/2 cups (6 oz.) Sargento® Shredded Mozzarella - Traditional Cut, divided
- 3/4 cup Sargento® Whole Milk Ricotta Cheese
- 1 cup (1 medium) diced zucchini
- 1/2 cup diced, bottled roasted red peppers
- 1/4 cup chopped fresh basil or 1 Tbsp. dried basil
Directions
- Let pie crust stand at room temperature 10 minutes. Combine 1-1/4 cups of Mozzarella cheese, Ricotta cheese, zucchini and roasted peppers in medium bowl.
- Place pie crust on ungreased baking sheet; press out fold lines. Spread cheese mixture over crust leaving 1-inch border. Fold crust edges over filling; flute edges.
- Bake in preheated 375°F oven 35 minutes or until crust is golden brown. Combine remaining 1/4 cup Mozzarella cheese and basil. Sprinkle mixture over tart; let stand 10 minutes before cutting into wedges. Serve warm or at room temperature.
