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Course Appetizer, Main Course
Cuisine American, Italian


  • 1 box puff pastry
  • 1/2-1 cup pesto sauce homemade or prepared
  • 1 1/2 cups light Ricotta cheese
  • 1/2 -1 cup freshly grated Parmesan cheese reserving some for topping
  • 1 zucchini
  • 1 yellow squash
  • 1/2 pint grape tomatoes
  • 4 oz. pine nuts


  • Prepare dough by rolling out gently on a floured surface. Make a border by scoring dough about 3/4″ from edges, not quite cutting all the way through, and prick inside with a fork. Bake until just done and lightly golden.
  • Wash vegetables and cut lengthwise into very thin ribbons, discarding the outer peel. Halve tomatoes and drain on paper towels. Salt zucchini ribbons and drain on paper towels 15 minutes.
  • Spread baked crust with a layer of pesto sauce. Top with even dollops of Ricotta cheese, then a sprinkling of Parmesan. Layer veggies on top. Sprinkle with more Parmesan and pine nuts.
  • Bake at 350 30 minutes until veggies are done and crust is browned.
Keyword Holiday Veggie Tart, puff pastry, squash flatbread, veggie pizza