Ingredients

• 1 pie crust

for the filling:

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

for the topping:

• steamed summer vegetables of choice: I used snap peas, asparagus, squash, zucchini, and radishes
• fresh herbs of choice: I like adding some big tears of basil and green onion
• salt and pepper
• lemon juice

Instructions

1. Line a sheet tray with parchment paper and set aside.
2. Preheat oven to 425* F.
3. Prep the filling. In a bowl, add all of the ingredients and stir until combined.
4. Lay pie crust onto lined sheet tray and spoon the filling into the middle of the crust. Spread into a layer leaving about an inch and a half border of the dough. Fold the dough edges over the filling, overlapping as needed.
5. Place in oven and bake for 15 minutes, then reduce temperature to 400* F and bake for another 15-20 minutes until the crust is golden on sides and bottom. Remove from oven and set aside.
6. To serve, add fresh steamed veggies on top of tart, salt and pepper, and a generous squeeze of lemon juice. Enjoy!