Dessertsclosetcooking
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
A little over a year ago I made the asparagus and gruyere tart for the first time and I was immediately hooked not only to that particular tart but the whole style of tarts. These
👥 4 Servings⏱️ Prep & Cook: 37 min⏳ Prep: 12 min🔥 Cook: 25 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
📝 Preparation Steps
1
Roll the puff pastry out to a 16×10 inch rectangle.
2
Score a line around the puff pastry 1/2 inch from the edge.
3
Spread the pesto over the center of the dough and top with the parmigiano reggiano and basil.
4
Arrange the zucchini slices in a single layer on top of the pesto and season with salt and pepper.
large zucchini (thinly sliced)1
5
Brush the outside inch of the pastry with the oil.
6
Bake in a preheated 400F/200C oven until the zucchini is tender and the pastry is golden brown, about ⏱️ 15-25 minutes.
large zucchini (thinly sliced)1
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