Eagle’s Nice and Easy Zucchini Tart
1 round Pillsbury refrigerated pie crust
1/3 C Hellman’s mayonnaise
1 T Grey Poupon Dijon mustard
2 medium zucchini, thinly sliced into rounds
1 tsp chopped fresh thyme (try lemon thyme for a little extra flavor!)
Kosher salt and freshly ground black pepper
Extra virgin olive oil, for drizzling (we use Filippo Berio)
~ Put a baking sheet in the oven and preheat oven to 375 degrees.
~ Unroll and lay the unbaked pie crust on a piece of parchment paper. Slightly raise the edges and crimp.
~ Stir the mayonnaise and mustard in a small bowl, then spread the mixture over the crust.
~ Put the zucchini and thyme in a medium bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to combine. Arrange the slices over the mayonnaise mixture.
~ Carefully remove the hot pan from the oven. Slide the parchment paper with crust onto the pan and bake until the crust is golden and the zucchini is tender, about 20-30 minutes.
Optional: For another layer of flavor, can be sprinkled with a little freshly shredded Parmigiano Reggiano just before serving.