1 rolled refrigerated pie crust
1 4.4 ounce package light herb cheese spread, such as Boursin
4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh thyme, to garnish
Heat oven to 400 degrees F. Coat a 9-inch tart pan with nonstick cooking spray.
Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400 degrees F for 12 minutes. Cool. Reduce oven to 350 degrees F.
Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.
Bake tart at 350 degrees F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.
Per Serving: cal. (kcal) 269, Fat, total (g) 19, chol. (mg) 31, sat. fat (g) 10, carb. (g) 24, fiber (g) 2, pro. (g) 4, sodium (mg) 318, Percent Daily Values are based on a 2,000 calorie diet