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...."
INGREDIENTS
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2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
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1 cup chopped onion
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1 tablespoon olive oil
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1 garlic clove, minced
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1 teaspoon herbes de provence (or Herbes De Napa)
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salt & freshly ground black pepper, to taste
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1/2 cup fresh flat-leaf parsley, chopped
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2 tablespoons pesto sauce
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2 eggs, beaten
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1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
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1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)
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