Zucchini Tart - Talley Farms Box

Ingredients

• Dinner , Sides
• 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 to 30 minutes.
• Remove from oven and enjoy!
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