Zucchini Pesto Tart

A simple, show-stopping tart that's ready in only 30 minutes, our recipe is made with Pillsbury refrigerated rustic French bread, basil pesto, sliced zucchinis and shredded Gruyère cheese.

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


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

  • 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

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