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Zucchini Pesto Tart

Bloggers Adam and Joanne Gallagher from Inspired Taste make a simple and show-stopping zucchini tart with basil pesto and cheese.

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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

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

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LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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