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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.
Why You’ll Love This Zucchini Tomato Tart
- Ready in under an hour—perfect for last-minute summer meals.
- Vegetarian and healthy, with vitamin-packed zucchini and tomato.
- Flaky store-bought crust keeps things fuss-free.
- Customizable: swap cheeses or herbs to suit your taste.
- Beautiful, colorful centerpiece for picnics and potlucks.
- One-dish wonder—minimal cleanup, maximum flavor.
- Ideal for hot afternoons when you’d rather not slave over a stove.
- Sneaks extra veggies into picky eaters’ plates—no arguments here!
Ingredients
- 1 (9-inch) store-bought tart shell (for gluten-free, choose a GF crust)
- 2 medium zucchini, thinly sliced (about 1 pound)
- 3 medium tomatoes, thinly sliced (heirloom or Roma for sweetness)
- 1 cup shredded Gruyère cheese (or sharp Cheddar)
- ½ 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)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- Fresh basil leaves, for garnish
Directions
- Preheat and Prep
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—trust me, that foil pan can slide. - Layer the Veggies
Drizzle 1 tablespoon of olive oil inside the shell, then arrange half of the zucchini slices in a single layer. Sprinkle on half the garlic, salt, pepper, and a third of the cheese. - Add Tomato Magic
Lay tomato slices over the zucchini—overlapping like shingles—and sprinkle with another dash of oregano and pepper. You’ll see the juices glisten; that’s flavor! - Finish the Layers
Top with remaining zucchini and garlic, drizzle the last tablespoon of olive oil, then scatter the rest of the cheese and feta. Pro tip: tuck slices in vertically for a rustic look. - Bake to Golden Perfection
Slide the tart into the oven’s center rack. Bake 28–32 minutes, until the crust is golden and cheese bubbles with tiny browned spots. If edges brown too fast, loosely tent with foil. - Rest and Garnish
Let the tart rest 10 minutes on a wire rack—this helps the filling set so slices hold together. Right before serving, sprinkle fresh basil leaves for that pop of green.
Servings & Timing
Yield: Serves 6
Prep Time: 15 minutes (slicing makes all the difference)
Bake Time: 30 minutes
Rest Time: 10 minutes
Total Time: 55 minutes—under an hour from fridge to fork!
Variations
- Swap zucchini for thin eggplant slices for a purple-hued twist.
- Stir minced sun-dried tomatoes into the cheese layer for a tangy punch.
- Use mini tart shells to make bite-sized appetizers for parties.
- Drizzle pesto over the finished tart for a basil-bright flavor boost.
- Go vegan: swap cheese for a plant-based mozzarella and feta.
- Add thin bell pepper rings between layers for a crunchy bite.
Storage & Reheating
Refrigerate wrapped in plastic wrap or sealed container for up to 3 days. To reheat, pop slices in a 350°F oven for 8–10 minutes, or microwave individual servings for 45 seconds—crispy crust, reheated veggies. For longer storage, freeze single slices in airtight bags for up to 1 month; thaw overnight in the fridge.
FAQs
Q: Can I use a homemade crust?
A: Absolutely—just chill it thoroughly before baking so it holds the veggies.
Q: What zucchini works best?
A: Regular green zucchini is mild and classic, but yellow or pattypan give extra color.
Q: Do I have to peel the zucchini?
A: No need—skin adds texture and color, plus extra fiber.
Q: Can I slice veggies ahead?
A: Yes—prep zucchini and tomatoes a day before; store in paper-lined containers to avoid sogginess.
Q: My tart is watery—help!
A: Pat tomato slices dry with paper towels before layering to keep crust crisp.
Q: How do I make this gluten-free?
A: Swap in your favorite almond-or rice-flour tart shell and follow the same steps.
Q: Can I double this recipe?
A: Sure—use two pans or a larger sheet pan, but watch bake time closely; thinner spread = faster bake.
Q: What’s a good side dish?
A: A crisp green salad with lemon vinaigrette or my Summer Caprese Salad pairs beautifully.
Conclusion
This Zucchini Tomato Tart brings savory summer flavors to your table with zero fuss and all the flair. Give it a whirl on a weeknight, at your next barbecue, or whenever you crave something fresh and colorful. Don’t forget to leave a comment below with your favorite veggie twist—and if you snap a pic, tag me on Instagram so I can cheer you on!
Zucchini Tomato Tart
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!
