Summary
- Difficulty:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Yield: Makes: 12 appetizers
- 63 people call this recipe a favorite
- Rating: (0 ratings)
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Sicilian Tart
Ingredients
- 1 refrigerated pie crust (1/2 of 15 oz. pkg.)
- 1-1/2 cups (6 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese, 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.
