Zucchini & Ricotta Tartlets

Publish date:
Updated on
zucchini & ricotta tartlets

Recipe by Ivy Manning

  • 4Servings


  • 1 pkg. (14 to 15 oz.) rolled piecrusts
  • 1 cup fresh ricotta
  • 1/4 cup store-bought pesto
  • 2 small zucchini, thinly sliced into rounds
  • 1 tbsp. olive oil
  • 1/4 cup chopped walnuts


Unroll piecrusts; using a knife, cut out four 6-inch rounds. In bowl, mix ricotta and pesto; season. Spread over dough, leaving 1-inch border. Arrange zucchini over cheese; brush with oil. Sprinkle with walnuts. Fold dough edges up over the edges of the filling; crimp. Bake at 400° until crust is browned, 30 minutes.