Zucchini Tart

Name: Zucchini Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cups all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 1/4 tsp salt; 3 to 4 tbsp ice water; 2 medium zucchinis (thinly sliced); 1 egg (beaten); 1/2 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 tbsp olive oil; 1 tbsp fresh thyme leaves; 1/2 tsp salt; 1/4 tsp black pepper

70 min 8 slices Medium

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Zucchini Tart

A savoury zucchini tart with a flaky pastry crust, perfect as a side dish or appetizer.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

Zucchini tart is a delightful dish that captures the essence of summer with its fresh flavours and vibrant colours. This tart combines a flaky, buttery crust with tender zucchini slices, making it a versatile option for both casual meals and special gatherings. Whether served as a side dish or a light appetizer, zucchini tart showcases the simplicity and elegance of French cuisine. The key to a perfect zucchini tart lies in using fresh ingredients and taking the time to prepare them thoughtfully.

Instructions

Prepare the pastry dough

In a bowl, combine flour and salt. Add cold butter cubes and mix with a pastry cutter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.

Pro tip: Ensure the butter stays cold to achieve a flaky crust.

Preheat the oven

Preheat your oven to 375°F (190°C).

Roll out the dough

On a floured surface, roll out the dough to fit a 9-inch (23 cm) tart pan. Transfer the dough to the pan, pressing it into the edges, and trim any excess. Prick the bottom with a fork.

Pro tip: Chill the dough-lined pan for 10 minutes before pre-baking.

Pre-bake the crust

Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for another 5 minutes until lightly golden.

Pro tip: Pre-baking ensures the crust stays crisp.

Prepare the zucchini

While the crust bakes, place zucchini slices on a paper towel-lined tray. Sprinkle with salt and let sit for 10 minutes. Pat dry to remove excess moisture.

Pro tip: This step helps prevent a soggy filling.

Mix the filling

In a bowl, combine beaten egg, ricotta, Parmesan, olive oil, thyme, salt, and pepper. Spread the mixture evenly over the pre-baked crust.

Pro tip: Ensure the filling is well mixed for even flavour distribution.

Assemble the tart

Arrange zucchini slices in an overlapping pattern over the filling. Brush with a little olive oil.

Pro tip: For a decorative look, alternate the direction of the zucchini slices.

Bake the tart

Bake in the preheated oven for 20 minutes, or until the zucchini is tender and the filling is set.

Pro tip: The tart is done when the zucchini edges are slightly golden.

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Tips & Tricks

Use fresh, firm zucchinis for the best flavour and texture.
Chill the pastry dough before rolling to make it easier to handle.
Pre-bake the crust to avoid a soggy bottom.
Season the zucchini slices with salt and let them sit to draw out moisture.

Frequently Asked Questions

What is the best way to keep the tart crust from getting soggy?

Pre-bake the crust and pat the zucchini slices dry to prevent a soggy crust.

Can I make the tart dough in advance?

Yes, you can make the dough up to two days in advance and store it in the fridge.

What if I don't have a tart pan?

You can use a pie dish instead, but the baking time may vary slightly.

Can I use a different cheese?

Yes, feta or goat cheese can be a great substitute for ricotta in the filling.

How long should I bake the tart?

Bake the tart for about 20 minutes, or until the zucchini is tender and filling is set.

Serving Suggestions

Zucchini tart pairs beautifully with a crisp green salad and a light vinaigrette. You can also serve it alongside grilled meats or fish for a more substantial meal. To make ahead, you can prepare the crust and the filling separately and store them in the refrigerator for up to two days. Assemble and bake just before serving to ensure the tart is fresh and crisp. Leftovers can be stored in an airtight container in the refrigerator for up to three days.

Nutrition per serving

240

Calories

Protein

14g

Fat

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