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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.


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  1. Preheat oven to 400f degrees
  2. To make crust:
  3. Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust
  4. Pressing gently to seal any perforations
  5. Spread crust with pesto
  6. To make filling:
  7. In a large skillet
  8. Saute the zucchini
  9. Onion
  10. And garlic in the olive oil until softened
  11. About 10 minutes
  12. Stir in the parsley and the herbes de provence
  13. And season with salt and pepper to taste
  14. Let cool slightly before stirring in the beaten eggs and cheese
  15. With a slotted spoon
  16. Transfer the filling into the prepared tart shell and spread evenly
  17. Sprinkle the top with a little extra grated cheese
  18. I transfer the tart to a baking sheet to catch any overflow
  19. Bake at 400 f until set and crust is golden
  20. About 16 to 19 minutes
  21. Remove to a wire rack and let cool slightly
  22. About 10 minutes
  23. Before removing sides of pan
  24. Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board
  25. Let rest 10 minutes before slicing and serving
  26. Good served warm
  27. Cold or at room temperature

Step 16

Total Time in Minute 35

Ingredients Count 11

cooking zucchini tart with gruyere cheese and herbs

See More Relate Photo


Fresh zucchini


Olive oil

Garlic clove

Herbes de provence

Salt & freshly ground black pepper

Fresh flat-leaf parsley

Pesto sauce


Gruyere cheese

Crescent roll dough

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