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Sicilian Tart

Prep Time: 15

Cook Time: 35

Serves: Makes: 12 appetizers

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.