Imagine cutting into a golden, flaky crust to reveal a creamy, vegetable-packed filling that's bursting with Italian-inspired flavors. This Savory Vegetable Ricotta Tart is not just a recipe—it's a culinary adventure that transforms simple ingredients into a stunning dish that will have everyone asking for seconds. Whether you're hosting a brunch, looking for a show-stopping lunch, or wanting to impress your family with a gourmet meal, this tart is your ticket to instant kitchen stardom!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup ricotta cheese
- 2 large eggs
- 1 cup mixed vegetables (zucchini, bell peppers, spinach)
- 1/2 cup shredded mozzarella cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried basil
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the middle of the oven for even baking.
- Prepare the vegetables by washing and finely chopping zucchini, bell peppers, and spinach into small, uniform pieces. Pat the chopped vegetables dry with a clean kitchen towel to remove excess moisture.
- In a large mixing bowl, combine ricotta cheese, eggs, salt, black pepper, and dried basil. Whisk the mixture until smooth and well-incorporated.
- Gently fold the chopped mixed vegetables into the ricotta mixture, ensuring even distribution throughout the filling.
- Carefully unroll the pre-made pie crust and place it into a 9-inch tart pan or pie dish. Crimp the edges decoratively and trim any excess dough.
- Pour the ricotta and vegetable mixture into the prepared pie crust, spreading it evenly with a spatula.
- Sprinkle shredded mozzarella cheese evenly over the top of the tart.
- Place the tart in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is set and slightly puffy.
- Remove from the oven and let the tart cool for 10-15 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 8 equal wedges and serve warm or at room temperature. Optionally, garnish with fresh basil leaves or a drizzle of olive oil.
Tips
- Moisture is the Enemy: Always pat your chopped vegetables dry to prevent a soggy crust. Use a clean kitchen towel or paper towels to remove excess water.
- Room Temperature Matters: Let your eggs and ricotta sit out for about 30 minutes before mixing to ensure a smoother, more homogeneous filling.
- Customize Your Vegetables: Feel free to swap or add vegetables based on seasonality or personal preference. Just keep the total volume consistent.
- Cheese Variation: Experiment with different cheeses like goat cheese or a blend of cheeses to add depth to your tart's flavor profile.
- Make Ahead Friendly: You can prepare the tart filling a day in advance and refrigerate. Just add it to the crust and bake when ready to serve.
- Perfect Crust Trick: For an extra golden and crisp crust, brush the edges with a beaten egg before baking.
- Serving Suggestion: Pair this tart with a light arugula salad or a crisp white wine to complement its rich, savory flavors.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 85mg
