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Fresh Herbs and Zucchini Tart

Fresh Herbs and Zucchini Tart

4 c. of thinly sliced fresh zucchini
1 c. chopped Vidalia onion
Extra virgin olive oil
1 T. minced garlic
1-2 t. Herbes de Provence
Salt and fresh black pepper, to taste
½ c. fresh parsley, chopped
3 T. pesto sauce
2 eggs, beaten
1 c. grated gruyere or Swiss cheese, extra for garnish
1 (8-oz.) package of crescent roll dough

  1. Preheat oven 400.
  2. Unfold dough from tube and press dough evenly into bottom and up sides of tart pan to form a crust. Pressing to seal any perforations.
  3. Spread pesto onto the crust.
  4. In skillet, saute zucchini, onion and garlic in olive oil that you drizzle in bottom of pan. Cook until soft.
  5. Stir in parsley, Herbes de Provence, salt and pepper to taste. Let cool slightly before adding beaten eggs and cheese.
  6. With slotted spoon, transfer filling into tart shell and spread evenly.
  7. Sprinkle the top with extra grated cheese.
  8. Place the tart pan on a baking sheet. Bake until golden, about 15-20 minutes.
  9. Remove to a wire rack and let cool slightly, before removing sides of pan.
  10. To remove tart from pan, place the pan on top of a large can, carefully pull sides of pan down around it (you may have to run a knife around the sides of crust to loosen.)
  11. Slide tart off bottom portion of pan onto a rimless serving dish or cutting board or leave it on base to serve.
  12. Let rest 10 minutes before slicing and serving.
    *Good served warm, cold or room temperature. Also freezes well after baking and just wrap in foil to reheat.
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