Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini

 

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2

plum (Roma) tomatoes, cut into 1/4-inch slices

1

small zucchini, cut into 1/4-inch slices

1/2

cup shredded Cheddar cheese

1/2

cup shredded Swiss cheese

2

sprigs fresh tarragon, chopped

6

Land O’Lakes® cage-free all-natural eggs

• 1 Heat oven to 425°F. Spray 15x10-inch pan with sides with cooking spray. Unroll dough on pan. Press out dough into 13x9-inch rectangle (do not separate into triangles); press perforations to seal.
• 2 Arrange tomato and zucchini slices in single layer on top of dough. Top with all remaining ingredients except eggs. Break each egg into custard cup or saucer; slip onto cheese, spacing eggs evenly.
• 3 Bake 12 to 14 minutes or until egg whites and yolks are firm, not runny. To serve, cut tart into 3 rows by 2 rows.