Keto Zucchini Ricotta Pesto Tart

Why this?
This Keto Zucchini Ricotta Pesto Tart combines fresh vegetables with creamy ricotta and flavorful pesto inside a low-carb crust, offering a satisfying and elegant dinner option that stays true to keto principles. The pine nuts add a delightful crunch, while the chicken stock keeps the tart moist without adding carbs, making it a perfect balanced keto meal.

Ingredients:

1 pre-made keto-friendly pie crust (about 9 inches)

1 cup ricotta cheese

1 large egg

1/2 cup pesto sauce

1 medium zucchini, thinly sliced

1/2 cup cherry tomatoes, halved

2 green onions, finely chopped

2 tablespoons pine nuts

1/4 cup chicken stock

Salt, to taste

Freshly ground black pepper, to taste

1 tablespoon olive oil

Preparation Steps:

Preheat the oven to 375°F (190°C).
Place the keto-friendly pie crust into a tart pan and set aside.
In a bowl, mix the ricotta cheese, egg, and pesto sauce until smooth and well combined. Season with salt and pepper.
Brush the pie crust lightly with olive oil.
Spread the ricotta and pesto mixture evenly over the pie crust.
Arrange the thin zucchini slices and cherry tomato halves on top of the ricotta mixture in a decorative pattern.
Sprinkle chopped green onions and pine nuts over the tart.
Carefully drizzle the chicken stock around the edges of the tart to keep it moist during baking.
Bake the tart for 30-35 minutes or until the crust is golden and the filling is set.
Remove from the oven and let it cool for 5 minutes before slicing and serving.

Cooking Time: 40 minutes

Diet Types: Keto, Low-Carb, Gluten-Free (if using gluten-free crust)

Serving Size: 1 slice

Servings: 6

Nutritional Facts Per Serving:

Calories: 280

Total Fats: 22g

Sodium: 320mg

Dietary Fiber: 3g

Total Sugars: 4g

Proteins: 12g

Calcium: 180mg