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Zucchini-Pesto Tart

 1 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 4

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

Inspired Taste Recipe by Inspired Taste
June 25, 2012

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

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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe.

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