Pesto & Zucchini Tarte Fine Submitted by Lindsey R., Lajes Field Ingredients 1 cup all-purpose flour 1/2 cup whole wheat flour 3/4 cup Greek yogurt (not skim) 1/4 cup unsalted butter, cubed 1/4 teaspoon salt 2 tablespoons sesame seeds 1 cup pesto  1/2 cup Parmigiano Reggiano, grated 3 tablespoons feta cheese, crumbled 1/2 medium zucchini, thinly sliced 1/2 medium summer squash, thinly sliced 1/2 medium onion, thinly sliced Preparation 1. Mix flour in large bowl. 2. Create a well in the flour and pour 1/2 cup yogurt into it.     Add butter and salt. 3. Using fingertips (or a food processor), combine all until     butter is blended in the flour. (Use water or more flour for     desired consistency.) 4. Turn dough on to a work surface and gently knead it     into a ball. Flatten into a disk and refridgerate for 30 minutes. 5. Preheat oven to 360 F. 6. Place dough in between 2 sheets of parchment paper and     roll out into a thin, free-form crust. 7. Gently peel off one sheet, sprinkle sesame seeds on the     dough, replace the sheet and roll seeds in to the crust. 8. Remove top sheet and crimp edges of crust. Poke crust     all over with a fork and place on a baking sheet with bottom     parchment paper still in place. 9. Place top parchment back on and cover crust with baking beans. 10. Bake for 20-25 minutes or until golden. 11. Blend the pesto, 1/4 cup Greek yogurt and 1/4 cup of Parmigiano. 12. Smear pesto mixture lightly over the crust. 13. Top with zucchini, summer squash and onions. 14. Sprinkle with feta and Parmigiano. 15. Salt and pepper to taste. 16. Return to the oven and bake 10-15 minutes more.

Characteristics Sugar-free Low-sodium

Eat This For: Entree