September 12, 2012

Zucchini Tart

It's been a short summer, but as usual, we've been long on zucchini. Next year, we're going to sacrifice one zucchini and just let it go to see how big it gets. You can bet there will be pictures!

We've enjoyed most of the zucchini straight from the grill... just cooked enough so it's still has some crunch. I've been busy canning, too... making zucchini salsa, and all things tomato. I saw a recipe for a zucchini tart and thought it would be a nice change.

Make your favorite pastry recipe (or buy one pre-made). Mix some ricotta and shredded cheese and spread onto the pastry. 

Slice the zucchini thinly and place on top of the cheese. Sprinkle with salt, pepper, fresh thyme and fresh parsley...

Fold the dough up around the tart and sprinkle with additional cheese.
Bake at 375F for 35 minutes. This makes a great vegetarian meal, or a slice as a side to your dinner.
This tart is delicious - savory, cheesy, fresh. The pastry was light and flaky. Since I made a 2-crust pastry, I used the second one the next night and filled it with some ground meat seasoned with tomatoes and onions. 

Zucchini Tart     PRINT RECIPE
1-2 medium zucchini, thinly sliced (1/4" or less)
1/2 cup ricotta cheese
1 cup shredded five-cheese Italian blend (Kraft)
Fresh thyme leaves, to taste
Fresh parsley, finely chopped, to taste
Salt and Pepper to taste
Olive oil
1 egg, beaten with 1 tsp water
Small amount of grated Asiago or Parmesan cheese

In a small bowl, mix ricotta and five-cheese blend together. Add salt and pepper to taste. Roll out dough into a 10-12" circle and place on  a parchment lined baking sheet. Spread cheese mixture over the dough, leaving a 2" border. Arrange zucchini slices in an overlapping pattern. Sprinkle with fresh thyme and parsley, salt, pepper, and grated Asiago or Parmesan cheese. Drizzle zucchini with olive oil. Fold the edges of the crust up and over the filling. Brush crust with the egg wash. Bake at 375F for about 35 minutes.

Flaky Pastry Crust    PRINT RECIPE
2 cups flour
1 tsp salt
1/2 cup butter, cut into small pieces
cold water (about 6 T)

Put the flour, salt, and butter into the bowl of a food processor. Pulse until butter is the size of peas. Add water while machine is running. When dough comes together into a ball, it's ready. Makes enough for 2 crusts. 


  1. While I love zucchini bread, I have many recipes for the loaf. It is so nice to have a recipe for something deliciously different!!


  2. Ummmm, mmmm! Sadly, I didn't hear the dinner bell ring when it was ready. It must've been really delicious, by the way it looks!

  3. Wow, that looks really good, Karen. I am always looking for new ways to fix vegetables because I get tired of the same old thing all the time. I'll have to give this one a try. Thanks!

  4. I'm loving this tart Karen-I going to have to make this one for sure. I don't have zuchinni at the moment, but will hit the farmers market on Sat.
    Glad you are back; it's been a long hot summer and I missed you!

  5. AMAZING Karen! This looks so delicious and seems easy- 2 of my faves.

  6. Karen, This looks so good. Anything with pastry is a winner in my book. The zucchini makes it so pretty.

  7. It's nice to see you posting again! I love crostatas, because they are so easy to make yet look so fancy. I love zucchini and love ricotta, so this would be something I'd enjoy.

  8. Wow, that's beautiful, Karen, and different than the zucchini recipes I have. That and a little salad are my idea of a perfect dinner

  9. Oh yum! I bet I could even convince my husband to eat zucchini with a tart like this. I can't wait to see some pics of the monster zucchini next year! :-)

  10. This looks so good. And pretty! :)

  11. I love all the cheese on that galette...droolworthy.

  12. Oh, mine! This looks delish, Karen. I am already envisioning this tart with some sort of meat on it too.

    Thanks for sharing, great idea.


  13. What a beautiful looking tart,Karen! It looks delicious!

  14. I have never had a zucchini galette. It looks mouthwatering!

  15. I am trying not to look at Savory Pies these days, but this one is so pretty I just had to look. GREG

  16. This looks good! A great way to use zucchini. Summer zucchini always makes me smile-if for no other reason, it can be the gift that keeps on giving (smile).


  17. How are you doing? Long time, no blog! God bless!

  18. This looks wonderful! I am coming slowly back to Blogland and it feels real good. I have to try this.

  19. This looks so delicious! A love the step by step photos. Thanks for posting this great recipe!
    Karachi Food


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