- 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 (or Herbes De Napa)
- salt & freshly ground black pepper, to taste
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pesto sauce
- 2 eggs, beaten
- 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
- 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)
- Preheat oven to 400F degrees.
- 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. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the 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 400 F 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.
- 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.