The Making of a Zucchini, Spinach and Prosciutto Tart
This came together so easily.
The crust was the last package of crust I had in the freezer
left over from the Easter Pies.
The zucchini, well, everyone has a lot of that now.
And the prosciutto is one of those things you just find in my fridge.
The zucchini was sauteed with a thinly sliced onion in a little olive oil.
And there was a little spinach in the fridge which was sauteed and added to the tart.
Another layer of zucchini and onion.
Some shredded Cheddar and yes more zucchini and onion.
And why not more prosciutto.
The crust is folded over and baked at 375 for about 40 minutes.