This beautiful tart is easy to make and makes a great summer appetizer or side dish. Serve it warm or an room temperature.
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 sweet onion, thinly sliced
1 small zucchini, cut in half and sliced into 14” slices
2 tablespoons Garlic It! Savory Basil Sliced Garlic Finish
2-4 tablespoons Mustapha’s Moroccan EVOO
½ cup fresh ricotta cheese
½ cup Parmesan cheese, grated
1 teaspoon I Magnifici del Mezzogiorno Wild Spices
1 teaspoon Poggi Bonsi Spicy Garlic Sea Salt
- Place one rack in the upper third of the oven and the other in the lower third. Heat the oven to 425 degrees.
- Place the olive oil in a heavy skillet and add the onion and peppers. Sauté on medium-high heat until the onions are transparent and just beginning to brown.
- Add the zucchini slices and cook until they are a bit browned, but still firm. The onions and peppers should be golden brown.
- Add more olive oil if needed, the wild spices and spicy garlic salt. Add more olive oil and freshly ground pepper if desired.
- Combine the ricotta, Parmesan in a small bowl, stir in the egg
until it’s well incorporated. Add some of the spicy garlic sea salt and pepper and set aside.
- Roll out one piece of pastry on a lightly floured surface (cover the other pastry with a clean towel while you’re working so that it doesn’t dry out). Transfer the pastry to a parchment-lined baking sheet and cut 1-inch strips from all four sides. Create a border around the tart by brushing the edges of the rectangle with water and laying the cut strips on top, trimming to fit. Poke holes in the bottom of the pastry with a dough docker or fork. Repeat the process to make a second tart crust.
- Place one baking sheet on the upper rack and one on the lower and bake the pastries for 5 minutes; rotate the pans, swapping the one on the bottom with the one on the top, and bake 5 minutes more. Remove the pastries from the oven, poke them with a fork, and use a spatula to carefully press down the puffed centers. Return the pastries to the oven to cook for 5 minutes more, then cool the pans on wire racks for about 5 minutes.
- Divide the cheese mixture between the pastries and spread it evenly, then divide and add the vegetables. Bake the tarts until the cheese is set, 15 to 20 minutes, rotating the pans halfway through the cooking time, as in step 4. Cool the tarts on racks for a few minutes; then slice each into six squares and serve warm or at room temperature.
Any combination of vegetables can be used; try eggplant, yellow squash, asparagus, and cauliflower. It’s a great way to use up little bits of left-over vegetables.
Makes 12 appetizers