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Zucchini and Tomato Tart Recipe

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4.1 from 10 reviews

A delightful summer zucchini and tomato tart that balances the sweetness of tender zucchini with the bright acidity of colorful tomatoes, all on a buttery shortcrust pastry. This creamy, savory tart is perfect for showcasing fresh seasonal vegetables and makes an elegant yet comforting meal.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Pastry

  • 1 shortcrust pastry

Vegetables

  • 4 tomatoes of different colors
  • 2 small courgettes (zucchini)
  • 1/2 red onion

Filling

  • 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

Others

  • Olive oil (for frying)
  • Salt and pepper, to taste

Instructions

  1. Prepare the pastry base: Preheat your oven to 160°C (320°F). Grease a 28 cm tart tin and line it with the shortcrust pastry. Prick the base of the pastry with a fork to prevent bubbling. Cover the pastry with baking paper and weigh it down with stone beans or pie weights to blind bake.
  2. Blind bake the crust: Bake the pastry with weights for 15 minutes. Then remove the baking paper and weights, and bake for an additional 10 minutes until the crust is partially cooked and slightly golden.
  3. Slice the vegetables: Wash and slice the courgettes and tomatoes into 5 mm thick rounds. Finely slice the half red onion into thin strips.
  4. Sauté the onion and courgettes: Heat a drizzle of olive oil in a pan over medium heat. Add the sliced onion and cook until translucent, about 3-4 minutes. Add the courgette slices and cook for another 5 minutes, stirring gently to let them brown slightly without becoming too soft.
  5. Prepare the filling mixture: In a bowl, whisk together the eggs, liquid cream, cornstarch, and Dijon mustard until smooth. Season generously with salt and freshly ground black pepper.
  6. Assemble the tart: Spread the grated cheese evenly over the pre-baked pastry crust. Arrange half of the tomato and courgette slices on top in an attractive pattern. Pour the egg and cream mixture over the vegetables. Then place the remaining tomato and courgette slices over the filling for a decorative finish.
  7. Bake the tart: Return the tart to the oven and bake at 160°C (320°F) for 35 to 40 minutes, or until the top is golden brown and the filling is set. Remove from the oven and let cool slightly before serving.

Notes

  • Using tomatoes of different colors adds visual appeal and a mix of flavors.
  • Blind baking the crust prevents sogginess once the filling is added.
  • The Dijon mustard in the filling adds a subtle tang that balances the richness of the cream and cheese.
  • You can substitute the liquid cream with half-and-half for a lighter version.
  • This tart can be served warm or at room temperature and pairs well with a light green salad.

Find it online: https://zaracooking.com/zucchini-and-tomato-tart-recipe-2/