Zucchini-Pesto Tart

Make a simple and show-stopping zucchini tart with basil pesto and cheese.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 10 min
  • total time 30 min
  • ingredients 6
  • servings 4
Recipe by Inspired Taste
July 6, 2012
 

Ingredients

1
can (13.2 oz) Pillsbury™ Simply® refrigerated rustic French bread
3
tablespoons basil pesto
2
zucchini, cut into 1/8-inch-thick slices
1/2
cup shredded Gruyère cheese (2 oz)
1
tablespoon olive oil
Salt and pepper to taste

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
  • 2 Unroll dough on cookie sheet. Spread pesto evenly over dough. Arrange zucchini slices, slightly overlapping, over pesto. Top with cheese. Drizzle with oil. Lightly sprinkle with salt and pepper.
  • 3 Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.
  • 1 Heat oven to 425°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
  • 2 Unroll dough on cookie sheet. Spread pesto evenly over dough. Arrange zucchini slices, slightly overlapping, over pesto. Top with cheese. Drizzle with oil. Lightly sprinkle with salt and pepper.
  • 3 Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.

EXPERT TIPS

toggle

Expert Tips

If you cannot find Gruyère cheese, substitute an Italian blend.

Nutritional information

toggle
More To Explore
powered by ZergNet