Summer Veggie & Pesto Tart

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Summer Veggie & Pesto Tart
What's your Take?

Sautéed zucchini, squash, and corn are tossed with pesto and layered atop a creamy goat cheese filling in this rustic tart. It's a deliciously simple way to use the season's harvest — and it's easily customized with whatever veggies you have on hand.

What you'll need

  • 1 refrigerated piecrust (half a 14.1-ounce package), at room temperature
  • 2 teaspoons olive oil
  • 2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
  • 2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
  • Kernels cut from 1 ear of sweet corn
  • Coarse salt and pepper
  • 2 tablespoons of your favorite basil pesto
  • 2 ounces fresh goat cheese or cream cheese, at room temperature
  • 1 large egg
  • 5 to 10 grape or cherry tomatoes, halved
  • 1/4 cup shredded Parmesan
  • 5 basil leaves, thinly sliced

How to make it

  1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.

  2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.

  3. In a small bowl, whisk together the goat cheese or cream cheese and the egg until almost smooth. Season with salt and pepper.

  4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and Parmesan over the vegetables. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving. Serves 8.


Nutritional Information

Per serving (1 slice): Calories 208 ● Total Fat 13 g ● Saturated Fat 5 g ● Cholesterol 36 mg ● Sodium 225 mg

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