Zucchini Tart


  • 1 round store-bought refrigerated pie dough
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 lb. zucchini thinly slice into rounds
  • 1 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground black pepper


  • Put a baking sheet in the oven and preheat the oven to 375 degrees F. 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 crust is golden, and the zucchini is tender, 20 – 30 minutes.
  • Remove from oven and enjoy!

Source: Network Kitchen - revised and tested by Cindy Bevans

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