This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create. Dovetailing Tip: Cut 1 additional large zucchini in to 1/2 inch chunks to use day 4 in Pasta with Zucchini and Mint.
Serving size: 4
Calories per serving: 138
1 round store-bought refrigerated pie dough
1/3 cup mayonnaise
1 tablespoon dijon mustard
2 medium zucchini, thinly sliced into rounds
1 teaspoon chopped fresh thyme
kosher salt and freshly ground black pepper
extra-virgin olive oil, for drizzling
Lay the pie dough on a piece of parchment. Slightly raise the edges and crimp. Stir together the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
Put the zucchini and thyme in a medium bowl. Sprinkle with salt and pepper and drizzle with extra-virgin olive oil; toss gently to combine. Arrange the slices over the mayonnaise mixture.
Carefully remove the hot pan from the oven. Slide the parchment paper onto the pan and bake until the crust is golden and the zucchini is tender, 20 to 30 minutes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.