Zucchini Pesto Tart

Zucchini Pesto Tart

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

Prep Time

10

Minutes

Total Time

30

Minutes

Makes

4 to 6

servings

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
  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.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you cannot find Gruyère cheese, substitute an Italian blend.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.