Half Baked Harvest · by Tieghan Gerard★ 4.8 (12)
Zucchini Ricotta Pesto Tart
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 19%
CARBS 35G34% OF CAL
1G FIBER21G OTHER13G TOTAL SUGAR
FAT 27G59% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer tart made with puff pastry, filled with zucchini, ricotta, and pesto. Crispy on the outside with a savory filling, quick to assemble and bake.
mainamericantacopizzaeggs🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup whole milk ricotta cheese
- 1/2 cup grated parmesan
- 2 tablespoons fresh thyme
- 1 clove garlic, chopped
- salt and black pepper
- chili flakes
- 1 sheet frozen puff pasty, thawed
- 3 medium zucchini or summer squash, shaved into ribbons
- 1 tablespoon extra virgin olive oil
- 1 egg, beaten
- 1/4 cup basil pesto
- fresh basil, for serving
- honey, for serving
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 19%
CARBS 35G34% OF CAL
1G FIBER21G OTHER13G TOTAL SUGAR
FAT 27G59% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 550mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 167mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 550MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.