Zucchini Tomato Tart
This Zucchini Tomato Tart is a simple, savory summer delight bursting with fresh zucchini and ripe tomatoes. It’s an easy, vegetarian baking recipe that’ll win over both veggie lovers and crust aficionados.
Ingredients
- 1 9-inch store-bought tart shell Gluten-free option available
- 2 medium zucchini thinly sliced
- 3 medium tomatoes thinly sliced
- 1 cup shredded Gruyère cheese or sharp Cheddar
- 1/2 cup crumbled feta optional, adds tang
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil or light olive oil
- 1 teaspoon dried oregano or 1 tablespoon fresh basil, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C). While it warms up, unwrap the tart shell and set it on a baking sheet lined with parchment.
- Drizzle olive oil inside the shell, then arrange zucchini slices and season with garlic, salt, pepper, and cheese.
- Layer tomato slices over the zucchini and sprinkle with oregano and pepper.
- Top with remaining zucchini, garlic, olive oil, cheese, and feta. Bake until golden and bubbly.
- Bake for 28–32 minutes until the crust is golden and cheese bubbles.
- Let the tart rest for 10 minutes before garnishing with fresh basil leaves. Serve and enjoy!
Notes
Refrigerate leftovers for up to 3 days. For longer storage, freeze slices in airtight bags for up to 1 month.
Nutrition
Calories: 325kcal
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