Zucchini Tomatoes gratin
1 pie dough, Pillsbury
2 medium size zucchini
1 teaspoon oregano
2/3 cup heavy cream
Preheat the oven to 400F.
Roll out the pastry dough and place it on a 10-inch wide pie dish.
Wash the tomatoes and the zucchinis and slice them in thin rounds. For a fun presentation, you can peel a couple of strips of the zucchini lengthwise. Arrange them in the pie dish in a circular pattern ending with the tomatoes in the middle. Sprinkle a pinch of oregano.
In a medium bowl beat the eggs add the cream, salt, pepper, and the remaining oregano. Pour over the zucchini tomato dish.
Bake in the hot oven for 20 minutes. Let it rest and cool a bit before slicing it.