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Zucchini-Pesto Tart

  • Prep 10 min
  • Total 30 min
  • Servings 4

Make a simple and show-stopping zucchini tart with basil pesto and cheese. MORE + LESS -

Inspired Taste
July 6, 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

Steps

Hide Images
  • 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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