Zucchini Tart With Gruyere Cheese And Herbs
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.
Steps
Preheat oven to 400f degrees.
To make crust:.
Unfold 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.
Spread crust with pesto.
To make filling:.
In a large skillet , saute the zucchini , onion , and garlic in the olive oil until softened , about 10 minutes.
Stir in the parsley and the herbes de provence , and season with salt and pepper to taste.
Let cool slightly before stirring in the beaten eggs and cheese.
With a slotted spoon , transfer the filling into the prepared tart shell and spread evenly.
Sprinkle the top with a little extra grated cheese.
I transfer the tart to a baking sheet to catch any overflow.
Bake at 400 f until set and crust is golden , about 16 to 19 minutes.
Remove to a wire rack and let cool slightly , about 10 minutes , before removing sides of pan.
Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board.
L.
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