Zucchini Tart with Gruyere and Pesto
2 lbs. fresh zucchini thinly sliced (about 6 medium zucchini or 4 cups)
1 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon herbes de Provence
salt & freshly ground black pepper, to taste
½ cup fresh flat-leaf parsley, chopped
2 tablespoons pesto sauce
2 eggs, beaten
1 cup grated Gruyère cheese or 1 cup Swiss cheese, plus a little extra for topping
1 (8 ounce) package crescent roll dough (either of the crescent tubes that I've shown would work well.)
Cook's note: I usually add thinly sliced fresh basil as well. Because, really, fresh basil is a magical flavor booster for most savory dishes
Preheat oven to 400 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. If you're adding sliced basil, there's no time like the present. 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.
Transfer the tart to a baking sheet to catch any overflow. Bake at 400 degrees 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.
Tip: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
Good served warm, cold or at room temperature.
Becky Ejupi, Pondermom.com