Zucchini, Tomato & Pesto Tart

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One Hungry Mama


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2 small-medium zucchini, sliced ¼ inch thick lengthwise

Olive oil, for brushing zucchini

1 sheet frozen puff pastry, thawed

¼ cup pesto (Alice calls for basil pesto, a recipe for which is included in the book; I used my Kale Pesto)

3 ripe Roma tomatoes, sliced ¼ inch thick

Salt and freshly ground pepper

¼ cup chopped Kalamata olives

2 tablespoons chopped fresh basil

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