Zucchini Tart with Gruyere Cheese and Herbs
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
- 1 garlic clove minced
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 eggs beaten
- salt & freshly ground black pepper to taste
- 2 tablespoons pesto sauce
- 2 lbs fresh zucchini thinly sliced (about 6 medium zucchini or 4 cups)
- 1 teaspoon herbes de provence (or
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 cup grated gruyere cheese or 1 cup swiss cheese plus a little extra for topping
- 1 package crescent roll dough (or use your favorite shortcru see note)
- Carbohydrate 58.0619888026329 g
- Cholesterol 9.8 mg
- Fat 35.3389325099128 g
- Fiber 12.762032432022 g
- Protein 21.0372353554878 g
- Saturated Fat 4.27634835231337 g
- Serving Size 1 1 Tart, 8 serving(s) (1347g)
- Sodium 354.945974005439 mg
- Sugar 45.2999563706109 g
- Trans Fat 1.072542911989 g
- Calories 589 calories
Step-by-step
- Preheat oven to 400F degrees.
- TO MAKE CRUST: Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING: In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese.
- I transfer the tart to a baking sheet to catch any overflow.
- Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
- Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve).
- Let rest 10 minutes before slicing and serving. Good served warm, cold or at room temperature.
My Favorite Summer Zucchini Tart
Summer is officially here, and with it comes a bounty of fresh, seasonal produce. One of my absolute favorite things to make during this time of year is a delicious zucchini tart. It's the perfect dish for a casual lunch, a sophisticated dinner party, or even a picnic in the park. And the best part? It's surprisingly easy to make!
I’ve been making this recipe for years, refining it slightly each time to achieve the perfect balance of flavors and textures. The key, I've found, is in using high-quality ingredients. Fresh, vibrant zucchini is essential, of course. But the cheese plays a crucial role too. I adore Gruyère, its nutty, slightly sharp flavor complements the subtle sweetness of the zucchini perfectly. You could substitute Swiss cheese if you prefer, but I highly recommend giving Gruyère a try at least once. The herbs, a simple combination of parsley and Herbes de Provence, add an aromatic touch that elevates the entire dish. And don’t forget the pesto! A thin layer of pesto spread over the crust adds a surprising depth of flavor that ties everything together beautifully.
I’ve tried many different crust recipes over the years, but for ease and convenience, I’ve settled on using crescent roll dough. It’s a simple shortcut that doesn’t compromise on flavor. If you’re feeling more ambitious, you could certainly make your own shortcrust pastry – just be sure to blind-bake it before adding the filling. Regardless of the crust you choose, this tart is incredibly versatile. It can be served warm, at room temperature, or even cold – making it perfect for meal prepping or transporting to gatherings.
This tart is more than just a recipe; it's a celebration of summer. It’s a testament to the simple pleasures of fresh ingredients and the joy of creating something delicious from scratch. The aroma that wafts through the kitchen as it bakes is enough to make anyone hungry, and the satisfying crunch of the crust, combined with the creamy, flavorful filling, is truly something special. It's a dish I always feel proud to share, whether it's with family and friends at a backyard barbecue or with colleagues at a potluck. It's the kind of dish that sparks conversations and creates memories.
Beyond the taste and convenience, making this tart is a wonderful way to connect with the season. The act of selecting ripe zucchini from the farmer’s market, washing and slicing it, and preparing the filling is a mindful experience that grounds me in the present moment. It's a calming ritual that helps me unwind after a long day and reconnect with the simple joys of cooking. The process itself is therapeutic, a meditative act that transforms humble ingredients into something truly special. The end result, a beautiful and delicious tart, is a reward for the effort and a symbol of summer's bounty.
So this summer, I encourage you to give this Zucchini Tart a try. It’s a recipe that will become a staple in your summer cooking repertoire, a dish that effortlessly blends simplicity with sophistication. And don’t be afraid to experiment! Feel free to add other vegetables, like bell peppers or tomatoes, to the filling for a more complex flavor profile. Or try different cheeses to discover your own perfect combination. The possibilities are endless, making this recipe a true blank canvas for your culinary creativity. It's a simple pleasure, perfectly suited for the season. Enjoy!
