Celebrate Summer with a Delicious Ricotta and Cheddar Vegetable Tart

During summer, my love for vegetables skyrockets. Heirloom tomatoes grace my table daily, my salads overflow with fresh greens, and basil is abundant. To honor those long, warm evenings, I decided to craft a dish that highlights the season's bounty. Naturally, food is my way of celebration, so I visited the weekend farmers market, selected a colorful array of veggies, and created a stunning dinner centerpiece. Pair this vegetable tart with a simple salad for a standout summer meal.

ricotta and cheddar summer vegetable tart

While tomatoes shine in the spotlight during summer, I wanted to incorporate other seasonal delights. Here in Chicago, we're still enjoying fresh asparagus, alongside zucchini and squash. Snap peas and radishes add a vibrant mix of flavors and textures, making this tart a delicious option.

You might be curious about what's beneath all those colorful veggies. It's a rich, tangy filling made of ricotta and cheddar.

ricotta and cheddar summer vegetable tart

This tart may seem fancy, but it's surprisingly simple to prepare. The filling consists of ricotta, sharp cheddar, an egg, garlic, lemon zest, and thyme. The cheddar lends a delightful kick, while the garlic, lemon, and thyme harmonize beautifully.

I opted for a store-bought pie crust for convenience, but feel free to make your own. A homemade pie crust is quick and easy! Once you spread the filling onto the crust, fold the edges over and bake.

For the vegetables, I give them a quick steam to brighten their colors and soften them slightly. If you prefer, you can skip this step. Just sprinkle with seasoning and lemon juice for a burst of summer flavor!

ricotta and cheddar summer vegetable tart

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

1 pie crust

For the filling:

1 cup ricotta cheese
1/2 cup shredded sharp cheddar cheese (fresh is best!)
Zest from 1 lemon
2 cloves garlic, grated
Leaves from 3-4 sprigs of thyme
1 egg
Salt and pepper to taste

For the topping:

Steamed summer veggies: I used snap peas, asparagus, zucchini, squash, and radishes
Fresh herbs: I love adding torn basil and green onion
Salt and pepper
Lemon juice

Instructions

Line a baking sheet with parchment paper and set aside.
Preheat the oven to 425°F.
Prepare the filling by mixing all ingredients in a bowl until well combined.
Place the pie crust on the lined baking sheet and fill the center with the mixture, leaving a 1.5-inch border. Fold the edges over the filling.
Bake for 15 minutes, then lower the temperature to 400°F and bake for an additional 15-20 minutes until the crust is golden.
To serve, top the tart with fresh steamed vegetables, season with salt and pepper, and add a squeeze of lemon juice. Enjoy!