this tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! simple and very tasty, i often make this tart when fresh zucchini are in season. for ease of preparation, i've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. you will need a 9 or 10-inch tart tin with a removable bottom. p.s. if you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
Ingredients
•fresh zucchini
•onion
•olive oil
•garlic clove
•herbes de provence
•salt & freshly ground black pepper
•fresh flat-leaf parsley
•pesto sauce
•eggs
•gruyere cheese
•crescent roll dough
Nutrition / serving
Calories
205
Total fat
14% DV
Sugar
20% DV
Sodium
8% DV
Protein
20% DV
Sat. fat
18% DV
Carbs
6% DV
Method
1Preheat oven to 400f degrees
2To make crust:
3Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust , pressing gently to seal any perforations
4Spread crust with pesto
5To make filling:
6In a large skillet , saute the zucchini , onion , and garlic in the olive oil until softened , about 10 minutes
7Stir in the parsley and the herbes de provence , and season with salt and pepper to taste
8Let cool slightly before stirring in the beaten eggs and cheese
9With a slotted spoon , transfer the filling into the prepared tart shell and spread evenly
10Sprinkle the top with a little extra grated cheese
11
I transfer the tart to a baking sheet to catch any overflow
12Bake at 400 f until set and crust is golden , about 16 to 19 minutes
13Remove to a wire rack and let cool slightly , about 10 minutes , before removing sides of pan
14Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board