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How to make it

  • Preheat oven to 400 degrees.
  • To make crust:
  • Unfold crescent dough from tube and press dough evenly into the bottom and up sides of tart pan to form a crust,pressing gently to seal any perforations. Spread crust with pesto.
  • To make filling:
  • In large skillet,saute zucchini,onion and garlic in olive oil until softened,about 10 mins. Stir in the parsley and herbes de Provence and season with salt and pepper to taste. Let cool slightly before stirring in beaten eggs and cheese.
  • With slotted spoon,transfer filling into tart shell and spread evenly.;sprinkle top with a little extra grated cheese
  • Bake at 400 until set and crust golden,about 16 to 19 mins..
  • Slide tart off the bottom of the pan onto a rimless serving dis or cutting board(or leave on base to serve). Let rest 10 mins before slicing and serving. Good warm,cold or room temperature.
  • Tip:For ease of removal,place tart on a large can,carefully pull sides of pan down around it (you may need to run a knife around sides of crust to losen).

Reviews & Comments 3

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    " It was excellent "
    victoriaregina ate it and said...
    Thanks - sounds great. 5 forks
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Having a girlfriend get together on Saturday. Making my Cherry CoffeeCake and will make this for a savory dish! Yum and thanks for the rgeat post!
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    Love the sounds of this! Great way to enjoy zucchini, thanks!
    Was this review helpful? Yes Flag

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