Tomato-Zucchini Tart
A vibrant tomato-zucchini tart layered with caramelized onions, olives, and herbs, perfect for summer gatherings or a light, flavorful vegetarian meal. Crispy crust with fresh flavors.
Ingredients
Instructions
- Preheat oven to 425°F.
- Core and slice tomatoes 1/4-inch thick; set aside.
- Lightly coat the bottom of a jelly roll or roasting pan with olive oil.
- Slice zucchini 1/4-inch thick and arrange in the oiled pan in a single layer.
- Brush zucchini slices with 1/2 cup olive oil.
- Bake until barely tender, about 3 minutes. Remove from oven and set aside.
- In a large skillet, heat 3 tablespoons olive oil until hot.
- Add sliced onions and cook, stirring, for 5 minutes.
- Mix in minced garlic and sugar; cook over low heat until onions are very soft, about 10 to 15 minutes.
- Cool the onion mixture to room temperature.
- Lightly coat the bottom of an 11 x 14-inch jelly roll pan with olive oil.
- Unroll the refrigerated pizza dough and press it evenly into the pan, pressing up the sides.
- Spread the cooled onion mixture over the dough.
- Arrange tomato slices over the onions, overlapping slightly.
- Tuck zucchini slices in between the tomato slices.
- Scatter sliced olives on top.
- Combine crushed oregano, thyme, black pepper, and salt with 2 tablespoons olive oil, then drizzle over the vegetables.
- Bake until the crust is golden, about 25 minutes.
- Cut into squares and serve warm.
Tips & Substitutions
For an extra layer of flavor, consider adding a sprinkle of feta cheese or goat cheese atop the tart before baking. If you have fresh herbs like basil or parsley, they can enhance the dish beautifully. You can substitute yellow squash for zucchini or use any type of fresh tomato available, such as heirloom or cherry tomatoes, for varied textures and flavors.
Serving Suggestions
This Tomato-Zucchini Tart is delicious served warm or at room temperature, making it perfect for picnics or potlucks. Pair it with a light salad, like the Rosedale Pasta Salad or a refreshing A La Carte Green Salad, for a complete meal. It also works well as an appetizer cut into smaller squares.
Storage & Reheating
To store leftovers, cover the tart with plastic wrap or aluminum foil and refrigerate for up to three days. To reheat, place individual squares in the oven at 350°F for about 10-15 minutes or until warmed through. This helps maintain the crispiness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Tomato-Zucchini Tart contains roughly 1157 calories, with 28g protein, 185g carbohydrates, and 59g fat. It is an excellent source of dietary fiber (321% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). It also contributes 90g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this tart ahead of time?
Absolutely! You can prepare the tart up to the point of baking, cover it with plastic wrap, and refrigerate for up to 24 hours. When you're ready to bake, simply remove it from the fridge and allow it to come to room temperature before baking as directed.
What type of tomatoes work best for this recipe?
Small to medium tomatoes are ideal, such as Roma, vine-ripened, or heirloom tomatoes. They have less water content, which helps the tart maintain its structure. If using larger tomatoes, be sure to remove excess seeds and juice to prevent a soggy crust.
Can I make this recipe vegan?
Yes, this Tomato-Zucchini Tart is easily adaptable for vegan diets! Simply skip any cheese toppings and ensure your pizza dough is vegan-friendly. The combination of vegetables and herbs will still provide a rich and satisfying flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).