This Zucchini Tomato Tart brings together garden-fresh zucchini and ripe tomatoes on a buttery, flaky crust. It’s an easy, healthy savory bake perfect for summer lunches, casual dinners, or picnic spreads.
Why You’ll Love This Zucchini Tomato Tart
* Highlights seasonal veggies—zucchini and tomato shine
* Ready in about an hour, from prep to plating
* Vegetarian-friendly and under 300 calories per slice
* Uses simple pantry staples and a store-bought crust (or homemade!)
* Flaky, golden crust meets gooey, melted cheese—hello, comfort!
* Customizable with fresh herbs, feta, goat cheese or olives
* Great for brunch, potlucks, or a light weeknight dinner
* Hands-on baking time is just 10–15 minutes
Ingredients
– 1 sheet refrigerated pie crust (9-inch), thawed (or your favorite homemade dough)
– 2 medium zucchini (about 1 lb), sliced 1/8″ thick (a mandoline works wonders)
– 2 large tomatoes (heirloom or Roma), sliced 1/4″ thick
– 1 cup shredded Gruyère cheese (Swiss or mozzarella blend fine)
– ½ cup crumbled feta cheese
– 2 tbsp extra-virgin olive oil (choose Colavita or California-grown)
– 2 cloves garlic, minced
– 1 tsp dried oregano (or 1 tbsp fresh, chopped)
– ½ tsp kosher salt
– ¼ tsp freshly ground black pepper
– 1 large egg, beaten (for egg wash)
– Fresh basil leaves, torn (for garnish)
Directions for Zucchini Tomato Tart
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment. Unroll the pie crust and gently press it onto the sheet—leave a 1″ overhang for folding. Prick the bottom with a fork so it bakes evenly.
2. Toss the zucchini slices, minced garlic, 1 tbsp olive oil, salt, and pepper in a bowl. Let them sit for 5 minutes—this draws out excess moisture (prevents a soggy crust!). Pat dry if needed.
3. Arrange half the zucchini rounds on the crust, leaving a 1″ border. Sprinkle with half the Gruyère and feta. Then layer tomato slices in a single row or concentric circles—whatever feels right.
4. Drizzle the remaining olive oil over the tomatoes, sprinkle oregano evenly, and top with the rest of the shredded cheese. Fold the crust edges inward, making pleats as you go—rustic is best here.
5. Brush the exposed crust with beaten egg for that irresistible golden sheen. Slide the tart into the oven and bake 30–35 minutes, until the crust is crisp and cheese bubbles.
6. Remove from oven and let rest on a wire rack for 10 minutes—this helps the tart set and makes slicing cleaner. Scatter fresh basil leaves before serving.
Servings & Timing
Makes 6 slices
Prep Time: 20 minutes
Bake Time: 35 minutes
Rest Time: 10 minutes
Total Time: About 1 hour 5 minutes
Variations on Zucchini Tomato Tart
– Swap Gruyère for goat cheese and add a drizzle of honey for sweet-tangy contrast.
– Stir in a handful of chopped olives or capers for briny depth.
– Use a gluten-free crust or cauliflower base to keep it grain-free.
– Add thin strips of prosciutto on top before baking for a savory twist.
– Toss grape tomatoes and mini zucchini blossoms on the tart for a colorful look.
– Mix in chopped fresh basil or thyme into the cheese layer for extra herb aroma.
Storage & Reheating
Store cooled slices in an airtight container in the fridge for up to 3 days. For longer keep, freeze individual slices (up to 1 month) wrapped in parchment and foil. To reheat, warm in a 350°F oven for 8–10 minutes or zap gently in the microwave—crust crispness returns if you slide it back under the broiler for a minute.
FAQs
Q: Can I make this tart ahead of time?
A: Absolutely—assemble, cover, and refrigerate up to 2 hours before baking. Bring it to room temp while the oven heats.
Q: How do I keep the crust from getting soggy?
A: Salting and draining zucchini is key, plus pricking the crust beforehand to let steam escape.
Q: Can I use fresh herbs instead of dried oregano?
A: Yes—use three times the fresh amount (about 1 tbsp) for vibrant flavor.
Q: Is this recipe vegan-friendly?
A: Swap egg wash with plant milk and use dairy-free cheeses—bake as directed.
Q: What’s a good side for this tart?
A: A crisp arugula salad with lemon vinaigrette or chilled gazpacho makes a lovely match.
Q: Can I double the recipe for a party?
A: Sure—make two tarts side by side, adjusting baking sheets as needed.
Q: My tomatoes leaked juice—any tips?
A: Pat them dry on paper towels first, or soak up drips with a paper towel before layering.
Conclusion
This Zucchini Tomato Tart is a summer-savory dream—easy to bake, healthy to eat, and gorgeous on the table. Give your kitchen a little garden-fresh flair this weekend; I promise it’ll be a hit. Try it out, leave a comment below, and don’t forget to check out my Rustic Summer Galette for more veggie-filled fun!
