Preheat your oven to 400 degrees F.

Take the frozen pie crust out of the freezer and let it thaw at room temperature while the oven heats up.

Once the oven is heated, place the thawed pie crust in the oven for about 5 minutes, or until lightly golden.

While the pie crust is baking, prepare the filling. In a mixing bowl, combine the shredded Greenridge Farm Garden Herb Turkey, mozzarella cheese, crumbled goat cheese, 1/4 cup of Parmesan cheese, chopped sun-dried tomatoes (if using), thinly sliced fresh basil, chopped green onions, and fresh oregano. Mix well to combine.

Once the pie crust is lightly golden, remove it from the oven and carefully add the filling mixture to the crust, spreading it out evenly.

Arrange the sliced zucchini rounds over the top of the tart so that they cover the tart completely.

In a separate mixing bowl, whisk together the eggs, half and half, salt, and pepper until evenly combined.

Pour the egg mixture over the top of the zucchini and filling mixture in the pie crust.

Sprinkle the remaining 1/4 cup of Parmesan cheese over the top of the tart.

Place the tart back in the oven and bake for about 30 minutes, or until the tart is golden in color and the filling is set.

Once done, remove the tart from the oven and let it cool for a few minutes before slicing and serving.

Enjoy your delicious Turkey Tart!