This savory tart is so delicious! It has a flaky crust, creamy basil pesto filling topped with perfectly crisp and vibrant vegetables. Although it’s not the fastest of recipes we’ve featured, it is one that can be done with a few people for faster preparation.
Grab one or more people to help with this beautiful food creation. Making any recipe like this one combines quality time, teamwork and cooking skills between friends, families -- or just a way to get little ones in the kitchen. Mom used to tell us not to play with our food, but that only meant at the table. Playing with food in the kitchen allows for room to build creative cooking skills, confidence, and more exploration with various flavors.
Now let’s get down to the roots of this tart! It is a vegetarian tart that has a little bit of everything. Protein and fat mainly comes from the basil pesto filling; the carbohydrates mostly from the crust, and a wide variety of vitamins and fiber from the many vegetables on top. Each color of this vibrant dish provides a variety of nutrient power. Serve as an impressive appetizer or side item.
- Total Time: 60 minutes
- Prep Time: 25 minutes
- Serves: 6
- Cooking Time: 35 minutes
- 3 cups fresh basil
¾ cup pine nuts
¾ cup Parmesan-cheese
3 cloves garlic
¾ cup olive oil, divided
½ cup ricotta cheese
salt, to taste
pepper, to taste
- 2 zucchinis
2 yellow squashes
1 tablespoon butter
1 sheet puff pastry, thawed
2 cups rice, uncooked
½ teaspoon dried oregano
- Combine the basil, pine nuts, Parmesan, garlic, ½ cup of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth.
- Using a vegetable peeler, peel the zucchini, yellow squash and carrots into strips.
- Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
- Preheat the oven to 350°F.
- Grease a 9-inch tart dish with butter using a piece of parchment paper.
- Lay the puff pastry in the tart dish and shape to the pan. Prick the bottom all over with a fork.
- Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
- Par-bake the crust for about 15 minutes, until the puff pastry starts to cook.
- Carefully lift the parchment paper to remove the rice. Increase the oven temperature to 400°F (200°C).
- Spread the ricotta pesto mixture evenly on the bottom of the tart.
- Decorate your tart crust with the veggie strips.
- Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
- Bake for 35-40 minutes, until the veggies are tender.
- Let cool for a few minutes then enjoy!
Need more food inspiration? Visit with one of our registered dietitian nutritionists in any of our three Texas locations or book a virtual session from anywhere in the world. Insurance often covers the in-person visits. Give us a call at 888-422-8070 or visit our individual, pediatric and family nutrition services section of our website.
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