Zucchini and Tomato Tarte


  • 1 pie crust
  • 2 zucchinis
  • 2 yellow squash
  • 2 roma tomatoes
  • 6 ounces of ricotta
  • 1 egg
  • 1 tablespoon chopped fresh basil
  • ½ cup shredded parmesan cheese


  1. Pre-bake and brown pie crust at 325° until brown. About 10-12 minutes.
  2. Slice zucchini, squash, and tomatoes into ¼ inch think circles Place them on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 375° for 20 minutes.
  3. In a bowl, mix ricotta, parmesan, egg, and a dash of salt and pepper. Fill pie crust with mixture.
  4. Place zucchini, squash, and tomato slices fanned out in a circular pattern over the top of the pie crust. Make sure to overlap them as you place them.
  5. Bake at 375° for 25 minutes.
  6. Cool and serve at room temperature