Name: Zucchini and Tomato Tart Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 1 shortcrust pastry; 4 tomatoes of different colors; 2 small courgettes (zucchini); 1/2 red onion; 100g grated cheese (such as Gruyère or Emmental); 20 cl liquid cream (200 ml heavy cream); 4 eggs; 1 tablespoon cornstarch (cornflour); 1 teaspoon Dijon mustard; Olive oil (for frying); Salt and pepper, to taste

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I absolutely love sharing this Zucchini and Tomato Tart Recipe with anyone who enjoys vibrant, fresh flavors wrapped up in a buttery, flaky crust. It’s one of my favorite ways to celebrate summer vegetables, bringing together the tender sweetness of zucchini and the bright juiciness of tomatoes in a creamy, comforting tart. Whenever I make this dish, it’s like capturing the essence of the season in every bite, and I’m sure you’ll feel the same once you try it.

Why You'll Love This Zucchini and Tomato Tart Recipe

What really draws me to this recipe is its incredible balance of flavors. The rich creaminess of the egg and cream custard melds perfectly with the crisp, slightly caramelized zucchini and the fresh burst of colorful tomatoes. Every forkful is a wonderful mix of textures, from the crumbly crust to the juicy veggies, and the grated cheese adds just the right hint of savory depth. It tastes elegant but somehow still feels like a cozy kitchen creation I made just for myself.

Another reason I recommend this tart so enthusiastically is how straightforward it is to prepare. If you have a shortcrust pastry ready to go, the entire process is about layering simple, fresh ingredients and letting the oven do its magic. Whether you’re serving it for a casual weeknight dinner, a potluck, or even a holiday gathering, this tart is always a hit. It stands out because it feels both special and approachable, proving that seasonal vegetables can shine in the most delightful ways without fuss.

Ingredients You'll Need

A round tart with a golden brown crust sits on a white marbled surface. Inside, the tart is filled with layers starting from a smooth cream or cheese base, topped with slices of green zucchini arranged evenly. On top of the zucchini are several whole cherry tomatoes, bright red and scattered around. Melted cheese with a light golden bubbly texture covers the vegetables in some spots. A silver spoon is placed in the tart, slightly lifting a piece, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each one is essential to building the distinctive taste, texture, and color of the tart. The combination of fresh vegetables, creamy custard, and a golden crust really makes this dish sing.

Quick Tip

All ingredient amounts are listed in the recipe card below

Shortcrust pastry: Provides a flaky, buttery base that crisps beautifully under the filling.

Tomatoes of different colors: Adds vibrant color and a refreshing acidity to balance the richness.
Zucchini (courgettes): Offers tender, subtly sweet layers with a nice bite when sautéed.
Red onion: Introduces a gentle sweetness and depth when caramelized.

Grated cheese: Melts into the custard and adds an irresistible savory note.
Liquid cream: Creates a luscious custard that holds the tart together.
Eggs: Bind the filling with richness and structure.
Cornstarch: Ensures the filling sets perfectly without being too runny.

Dijon mustard: A subtle kick that layers in complexity to the custard.
Olive oil: For sautéing and adding a fruity aroma.
Salt and pepper: To season and enhance all the flavors beautifully.

Directions

Step 1: Preheat your oven to 160°C (320°F). Take your shortcrust pastry and place it into a greased 28cm tart tin, making sure the pastry fits snugly inside.

Step 2: Prick the base of the pastry all over with a fork. Then cover it with baking paper and weigh down the surface with stone beans or pie weights. Blind bake the crust for 15 minutes to prevent sogginess later.

Step 3: After the initial bake, carefully remove the baking paper and weights. Return the crust to the oven for an additional 10 minutes, allowing it to turn golden and crisp up nicely on the base.

Step 4: While the crust is baking, wash and slice your zucchini and tomatoes into rounds about 5mm thick. Aim for uniform thickness so they cook evenly and look beautiful arranged in the tart.

Step 5: Finely slice the red onion, then heat a splash of olive oil in a pan over medium heat. Add the onions and cook until translucent and sweet, about 3-4 minutes.

Step 6: Add the zucchini slices to the pan and sauté gently for around 5 minutes, stirring occasionally until they just start to brown but remain tender. This step brings out their natural sweetness and softens their texture.

Step 7: In a mixing bowl, whisk together the eggs, liquid cream, cornstarch, and Dijon mustard until smooth. Season the mixture generously with salt and pepper to bring all the flavors together.

Step 8: Spread the grated cheese evenly over the pre-baked tart crust for a savory, melty layer at the base.

Step 9: Arrange half of the tomato and zucchini slices harmoniously over the cheese layer, alternating colors and shapes for a pretty presentation.

Step 10: Carefully pour your egg and cream mixture over the vegetables, then arrange the remaining tomato and zucchini slices on top as a decorative finishing touch.

Step 11: Bake the tart in the oven for 35-40 minutes until the custard is set and the top is a gorgeous golden brown. Let it cool slightly before slicing to allow the filling to firm up further.

Servings and Timing

This recipe yields about 6 generous servings, perfect for sharing with family or friends. Prep time is roughly 20 minutes, mainly for slicing and sautéing the vegetables. Baking the crust and filling together takes about 40 minutes, so total cooking time is 60 minutes. I find it helps to let the tart rest for 10-15 minutes after baking; this makes slicing cleaner and enhances the texture of the filling.

How to Serve This Zucchini and Tomato Tart Recipe

A sliced vegetable tart is on a wooden round board with a handle. The tart has a golden, flaky crust around the edge. Inside, there are visible layers of thin, round slices of zucchini and red tomatoes, arranged in a circular pattern, alternating with some light cream or cheese layer underneath. The tart is cut into six slices, and the surface is slightly browned with herbs sprinkled on top. The wooden board sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this tart warm or at room temperature, which really lets the complex flavors of the zucchini and tomato shine. On a warm afternoon, it pairs beautifully with a crisp green salad tossed in a light vinaigrette, keeping the meal fresh and vibrant. For a more indulgent approach, roasted baby potatoes or a creamy risotto make excellent sides that complement the tart's richness.

Presentation-wise, I like to garnish slices with fresh basil leaves, a sprinkle of flaky sea salt, or a drizzle of good-quality olive oil just before serving. These little touches elevate the dish visually and add bright aromatic notes. If you’re hosting a brunch or casual dinner party, plating the tart with colorful sides and edible flowers creates an inviting, leisurely spread.

When it comes to beverages, this tart pairs wonderfully with a chilled glass of Sauvignon Blanc or a light Rosé if you prefer wine. For non-alcoholic options, a sparkling water with lemon or a fresh iced herbal tea keeps the flavors crisp and refreshing. This dish is versatile enough to suit casual weeknight dinners or festive gatherings, and it always adds a touch of elegance to the table.

Variations

Over time, I've found some great ways to customize this Zucchini and Tomato Tart Recipe that keep it fresh and tailor it to different tastes or dietary needs. For instance, if you want to experiment with cheeses, swapping the grated cheese for goat cheese or feta adds a wonderful tang that pairs perfectly with summer vegetables.

If you’re looking for a gluten-free option, you can easily use a gluten-free pastry crust without sacrificing the flaky texture. For a vegan twist, I recommend replacing the eggs and cream with a cashew cream or silken tofu blended with nutritional yeast and a touch of turmeric for color. This creates a similarly creamy custard layer with plant-based ingredients.

Sometimes, I like to add fresh herbs such as thyme, oregano, or rosemary to the sautéed zucchini to deepen the flavor. You can also try roasting the vegetables instead of sautéing for a smokier, caramelized result. Each method brings subtle differences that keep this tart exciting no matter how often you make it.

Storage and Reheating

Storing Leftovers

I always store leftover tart in an airtight container in the refrigerator, where it keeps well for up to 3 days. Using a shallow container helps preserve the crispness of the crust as much as possible. Before sealing, I let the tart cool completely to avoid sogginess from condensation.

Freezing

Freezing this zucchini and tomato tart is possible, although I prefer to freeze it before baking for best texture — you can assemble the tart, wrap it tightly in plastic wrap and foil, then freeze for up to a month. When you're ready, bake it straight from frozen, adding extra baking time as needed. Freezing after baking tends to make the crust a little less crisp, but it still tastes delicious.

Reheating

To reheat leftovers, I recommend warming slices in a preheated oven at 160°C (320°F) for about 10-15 minutes. This method helps revive the crisp crust and warms the filling evenly without drying it out. Avoid microwaving if possible, as it can make the crust soggy and the custard rubbery. If you’re short on time, a toaster oven can also do a great job reheating individual slices.

FAQs

Can I make this tart ahead of time?

Absolutely! You can prepare the tart up to the point of baking and keep it refrigerated for up to 24 hours before popping it in the oven. This makes it perfect for meal prep or entertaining on a schedule.

What type of cheese works best in this recipe?

I find a mild, melty cheese like Gruyère or Emmental works beautifully to add richness without overpowering the vegetables. However, feel free to experiment with your favorite grating cheese to suit your taste.

Can I use fresh herbs in this tart?

Yes! Fresh herbs such as basil, thyme, or oregano are fantastic additions. I like to sprinkle some chopped basil on top before serving to add freshness and an extra pop of flavor.

Is it necessary to blind bake the crust?

Blind baking the crust is important to prevent it from becoming soggy once the filling is added. It helps achieve a crisp, golden base that holds the creamy custard nicely.

Can I substitute the zucchini with other vegetables?

Definitely! Thin slices of eggplant, bell peppers, or even asparagus can be great alternatives or additions to the tart. Just be mindful of their cooking times to ensure everything finishes perfectly together.

Conclusion

This Zucchini and Tomato Tart Recipe has truly become one of my go-to dishes for showcasing the best of summer’s bounty. Its combination of fresh colors, comforting creaminess, and delightfully crisp crust makes it an absolute joy to make and share. I can’t wait for you to try it and discover how effortlessly it brings seasonal vegetables to the center of your table. Happy baking!

Zucchini and Tomato Tart Recipe

Why You'll Love This Zucchini and Tomato Tart Recipe