Zucchini Tomato And Ricotta Tart

Ingredients

• 8 ounces plum tomatoes (2 to 3), cored and sliced into ¼-inch-thick rounds
• 1 small zucchini (about 6 ounces), trimmed and sliced into ¼-inch-thick rounds
• Salt and pepper
• 2 teaspoons extra-virgin olive oil
• 1 garlic clove, minced
• ½ cup part-skim ricotta cheese (about 4 ounces)
• ¼ cup shredded part-skim mozzarella cheese (about 1 ounce)
• 1 recipe Easy Press-In Olive Oil Tart Crust, baked and cooled
• 2 tablespoons chopped fresh basil

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