Zucchini Tart With Gruyere Cheese and Herbs Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 lbs. fresh zucchini, thinly sliced (about 6 medium zucchini to equal 4 c.)
1 c. chopped onion
1 T. olive oil
1 garlic clove, minced
1 tsp. herbes de provence (or Herbes De Napa)
Salt & freshly ground black pepper, to taste
1⁄2 c. fresh flat-leaf parsley, chopped
2 T. pesto sauce
2 eggs, beaten
1 c. grated Gruyere cheese or 1 c. Swiss cheese, plus a little extra for topping
1 (8 oz.) package crescent roll dough
|
|
Directions: |
Directions:Preheat oven to 400ºF.
TO MAKE CRUST:.
Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan (or pie plate or quiche dish) 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. 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. (I transfer the tart to a baking sheet to catch any overflow.) Bake at 400º F until set and crust is golden, about 16 to 19 minutes.
Remove to a wire rack and let cool slightly, about 10 minutes. (You may need to run a knife around sides of crust to loosen).
Let rest 10 minutes before slicing and serving.
Good served warm, cold or at room temperature. |
|
Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:35 minutes |
Personal
Notes: |
Personal
Notes: If you want to cut carbs, you can skip the pie crust. Add a bit more cheese on the bottom, maybe add some sliced fresh corn to the mixture to suit your taste.
|
|
This recipe for Zucchini Tart With Gruyere Cheese and Herbs is from