Zucchini Tart
A savory zucchini tart featuring a flaky pastry crust, creamy filling, and tender zucchini slices, perfect for light lunches or elegant brunch gatherings.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Fit the prepared pie dough into a 9-inch tart pan.
- Line the shell with a double thickness of aluminum foil and bake for 15 minutes.
- Remove the foil and bake until the edges brown, about 10 to 15 minutes.
- Grate the zucchini and toss with salt. Drain and blot with paper towels to remove excess moisture.
- In a bowl, beat the eggs and stir in the milk and heavy cream.
- Cream together the nutmeg and pepper.
- Sprinkle half of the grated cheese into the tart shell.
- Layer the grated zucchini over the cheese.
- Pour the egg and cream mixture over the zucchini and top with the remaining cheese.
- Bake until the tart is puffed and golden, about 35 to 40 minutes.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can also add herbs like thyme or basil for extra flavor. If you prefer a lighter option, substitute the heavy cream with Greek yogurt. Remember to drain the zucchini well to avoid a soggy tart. This recipe is a great way to use up summer zucchini from your garden.
Serving Suggestions
Serve the zucchini tart warm or at room temperature. It pairs beautifully with a fresh side salad or a light vinaigrette for added brightness. For a complete meal, consider serving it alongside Southern Baked Carrots for a delightful contrast in flavors and textures.
Storage & Reheating
Store any leftover zucchini tart in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes or until heated through. Avoid microwaving, as it may make the crust soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Tart contains roughly 398 calories, with 10g protein, 37g carbohydrates, and 24g fat. It is an excellent source of vitamin A (29% of the Daily Value), calcium (28% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron.
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 use other vegetables in this tart?
Absolutely! You can substitute zucchini with other vegetables like yellow squash or even spinach. Just ensure that any vegetables used are cooked and drained to prevent excess moisture in the tart.
What type of cheese works best for this recipe?
A combination of cheeses like Gruyère and Parmesan adds great flavor. If you're looking for a vegetarian option, consider using a good quality cheddar or mozzarella for a milder taste.
Can I make this tart ahead of time?
Yes, you can prepare the tart a day in advance. Bake it, let it cool, then cover and refrigerate. Reheat just before serving for the best texture and 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).