I'm so excited to share this amazing little bite with you, and for more than one reason too! Not only does it taste absolutely awesome, there's also a surprise below in the directions. But, you'll have to go on down to find out what!
So, back to this fun pesto and ricotta summer tart. With it being well into the 100 degree days here in Texas for a few more months, I'm all about keeping food simple and cold. With little to no cooking or heat involved. This tart is just that. Simple. Clean. Fun. ...And so tasty too. Plus, with minimal cooking involved, you won't have to heat up the house.
Tip: If you're really trying to save on heating up the house, you can always bake the pie crust ahead of time or even outdoors on a grill!
To keep this tart light, I used a fat free ricotta and a light homemade pesto. I've got a lot of pesto options if you want to make it yourself too, but just in case you don't a store bought light pesto would work decently too. The only thing other than that to lighten up was the feta cheese, which again I went with a fat-free option.
Like I said, we're keeping this simple here with all the flavors that I love the most in the summer time. Plus, look at those gorgeous tomatoes! Those colors are amazing and pop right out at you. They say to eat the rainbow, so that's exactly what we're doing here today. Yum!
This dish is definitely better served right away when it's nice and crisp and cold! You don't want it sitting out or getting warm at all. Which brings me to another point... make sure that crust is completely cooled before you fill it!
I served my tart with some fresh baby spinach for added color and to put more veggies goodness on the plate, but it would be good with another of other things too. I'm thinking... gazpacho...?
Pesto & Ricotta Summer Tomato Tart
Servings: 8 • Size: 1 'Slice' • Calories: 169.7 • Fat: 9.2 g • Carb: 17.1 g • Fiber: 0.5 g • Protein: 4.5 g • Sugar: 2.2 g • Sodium: 311.4 mg
1 Pie Crust Dough
8 Oz. Fat Free Ricotta
1/3 C. Skinny Pesto
1/2 Large Tomato, Sliced Thinly
6 Cherry Tomatoes, Halved
Salt-Free Lemon Pepper Seasoning, To Taste
2 Tbsp. Fat Free Feta Crumbles
Preheat the oven to 350 degrees F.
Place pie dough into uncreased pie dish, pressing the dough in at the bottom and sides slightly; pierce with a fork at sides and bottom.
Bake the pie crust for about 15 minutes.
Remove the crust from the oven once done and cool completely.
You can also place it in the freezer for a few minutes for an even faster cool down!
While the crust is cooling, in a medium bowl stir together the 8 Oz. Fat Free Ricotta, 1/3 C. Skinny Pesto, Pinch Salt and Salt-Free Lemon Pepper Seasoning until well combined.
Fill the cooled pie crust with the ricotta and pesto mixture.
Place sliced tomatoes and cherry tomatoes over the ricotta mixture and sprinkle 2 Tbsp. Feta over the top.
Cut into 8 even slices and enjoy right away!