Zucchini, Tomato & Pesto Tart

Name: Zucchini, Tomato & Pesto Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh basil; 59 milliliters chopped Kalamata olives; 6 servings Olive oil, for brushing zucchini; 59 milliliters pesto (Alice calls for basil pesto, a recipe for which is included in the book; I used my Kale Pesto); 1 sheet frozen puff pastry, thawed; 3 ripe Roma tomatoes, sliced ¼ inch thick; 6 servings Salt and freshly ground pepper; 2 smalls medium zucchini, sliced ¼ inch thick lengthwise

Watching your figure? This vegan recipe has 414 calories, 5g of protein, and 35g of fat per serving. This recipe serves 6. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have basil, salt and pepper, puff pastry, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.