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Zucchini Pesto Tart
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
Heat oven to 425°F. Line cookie sheet with cooking parchment paper or lightly spray with cooking spray.
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.
Bake 15 to 20 minutes or until crust is golden brown and cheese is melted.
If you cannot find Gruyère cheese, substitute an Italian blend.
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