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 (zucchinis); 1/2 red onion; 100g grated cheese; 20 cl (200 ml) liquid cream; 4 eggs; 1 tablespoon cornstarch; 1 teaspoon Dijon mustard; Olive oil, for frying; Salt and pepper, to taste

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I absolutely adore making this Zucchini and Tomato Tart Recipe whenever summer rolls around. It’s one of those dishes that feels both fresh and indulgent at the same time—the combination of tender zucchini, vibrant tomatoes, and a rich, creamy filling nestled in a perfectly crisp crust is just irresistible. Every time I serve it, I’m reminded how this tart effortlessly brings a bit of sunshine to the table, whether for a casual lunch or an elegant dinner with friends.

Why You'll Love This Zucchini and Tomato Tart Recipe

What really makes this tart special to me is the delightful balance of flavors and textures. The sweetness of the zucchini pairs beautifully with the juicy, slightly acidic tomatoes, creating a fresh and inviting taste profile that’s anything but boring. Plus, the creamy filling crafted with eggs, cream, a touch of Dijon mustard, and a good melting cheese ties all the elements together in the most comforting way. Honestly, each bite is like a little celebration of summer’s best produce.

Beyond the delicious flavors, I appreciate how approachable this recipe is. The prep work is straightforward, and the ingredients are simple yet thoughtfully combined. The whole process—from blind baking the crust to layering the veggies and pouring the custard—is satisfying and honestly quite calming to me. This tart shines at all kinds of occasions, whether it’s a weekend brunch, a light supper, or a delightful addition to a holiday buffet. It stands out because it’s elegant without being fussy, and it always feels like a dish someone put extra love into.

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

All the ingredients in this tart are easy to find, but each one plays a crucial role in building layers of flavor, adding texture, and bringing beautiful color to the finished dish. From the fresh vegetables to the creamy custard and the crisp pastry, every element is essential for the perfect bite.

Quick Tip

All ingredient amounts are listed in the recipe card below

Shortcrust pastry: Provides the buttery, flaky base that supports all the delicious fillings perfectly.

Tomatoes of different colors: Adds vibrant color and varied sweetness and acidity for a complex flavor.
Small courgettes (zucchini): Brings tender, slightly sweet texture that complements the tomatoes beautifully.
Red onion: Offers a gentle sweetness when sautéed, adding depth to the vegetable layer.

Grated cheese: Adds richness and helps bind the filling for a creamy, cheesy bite.
Liquid cream: Creates the luxuriously smooth custard filling, balancing the vegetables.
Eggs: Essential for setting the custard and giving structure to the tart.

Cornstarch: Helps thicken the custard so it’s perfectly firm but still creamy.
Dijon mustard: A subtle hint of tanginess that lifts the overall flavor with a slight kick.
Olive oil, salt, and pepper: For cooking and seasoning, enhancing all the other flavors naturally.

Directions

Step 1: Preheat your oven to 160°C (320°F). Grease a 28cm tart tin and gently press in the shortcrust pastry, making sure it sits evenly along the base and sides.

Step 2: Prick the base of the dough all over with a fork. Cover it with baking paper and fill the tart with baking beans or pie weights to prevent puffing. Blind bake for 15 minutes.

Step 3: Remove the baking paper and weights, and return the tart shell to the oven for an additional 10 minutes, or until it’s lightly golden and dry to the touch.

Step 4: While the crust is baking, wash and slice your courgettes and tomatoes into rounds about 5mm thick. Finely slice the red onion as well.

Step 5: Heat a drizzle of olive oil in a pan over medium heat. Add the sliced red onion and cook until translucent, about 3-4 minutes.

Step 6: Toss in the courgette slices and sauté them for about 5 minutes until they start to brown softly, stirring gently so they cook evenly and don’t break apart.

Step 7: In a mixing bowl, whisk together the eggs, cream, cornstarch, and Dijon mustard. Season well with salt and pepper until the mixture is smooth and well combined.

Step 8: Sprinkle the grated cheese evenly over the pre-baked tart shell’s base.

Step 9: Arrange half of the tomato and courgette slices attractively on top of the cheese layer.

Step 10: Pour the egg and cream mixture gently over the vegetables in the tart shell.

Step 11: Neatly place the remaining tomato and courgette slices on top, spreading the colors and shapes evenly for a beautiful presentation.

Step 12: Bake the tart in the oven for 35-40 minutes, until the filling is set and the top is a glorious golden brown.

Servings and Timing

This Zucchini and Tomato Tart Recipe serves 6 generous portions and is perfect for sharing. Prep time is about 20 minutes, which includes slicing and sautéing the veggies, while cooking the tart takes roughly 40 minutes altogether. Factoring in the blind baking, from start to finish you’re looking at about 60 minutes. There’s no required resting time, so you can enjoy it right out of the oven, warm and inviting.

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 eight 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 so the custard is still creamy and the crust stays crispy, but it’s also fantastic at room temperature if you’re preparing for a picnic or buffet. It pairs beautifully with a simple green salad dressed in light vinaigrette to balance the richness and keep things fresh. Roasted baby potatoes or a crisp, chilled cucumber salad also complement it wonderfully.

For garnishes, I often sprinkle fresh basil or parsley right before serving to add a pop of color and herbal brightness that lifts the dish. A drizzle of good quality olive oil or a few flakes of sea salt on top can also elevate the flavors and make your tart look extra inviting.

When it comes to drinks, a chilled glass of crisp white wine like a Sauvignon Blanc or a dry rosé are personal favorites that harmonize with the fresh vegetable flavors. If you prefer non-alcoholic choices, sparkling water with a splash of lemon or an iced herbal tea work perfectly. This tart is truly versatile and shines at weekend family meals, garden parties, or casual nights in with friends.

Variations

One of the joys of this Zucchini and Tomato Tart Recipe is how easy it is to customize. If you want to switch things up, you could substitute the shortcrust pastry with a gluten-free option or make a quick vegan crust with almond flour. For a dairy-free or vegan variation, I’ve had success using a silken tofu and cashew cream mixture instead of the egg and cream custard—just be sure to season well for flavor.

Flavor-wise, try adding fresh herbs like thyme, oregano, or rosemary for an aromatic twist. If you like a bit more spice, a pinch of chili flakes or some smoked paprika in the custard adds subtle heat. You could also replace the cheese with a tangy goat cheese or a nut-based cheese alternative to vary richness and taste.

Instead of sautéing the vegetables, I sometimes roast the zucchini and tomatoes beforehand, which deepens their sweetness and adds a caramelized note to the tart. Alternatively, grilling the veggie slices for that smoky flavor before assembling creates a totally different but equally delicious profile.

Storage and Reheating

Storing Leftovers

Leftover tart keeps wonderfully in an airtight container in the fridge for up to 3 days. I recommend using a shallow, sealed container or wrapping the tart tightly with plastic wrap or foil to prevent it from drying out or absorbing other fridge odors.

Freezing

This tart freezes well, making it a great make-ahead option. To freeze, wrap individual slices tightly in plastic wrap followed by a layer of aluminum foil, or store slices in freezer-safe containers separated by parchment paper. It should keep well for up to 2 months in the freezer.

Reheating

The best way to reheat your zucchini and tomato tart is in a preheated oven at 160°C (320°F) for about 15-20 minutes until warmed through and the crust regains its crispness. Avoid microwaving if possible, since that can make the crust soggy and the texture less appealing. A gentle reheat ensures the flavors and textures remain as delightful as on the first day.

FAQs

Can I use frozen vegetables for this tart?

While I prefer fresh zucchini and tomatoes for the best texture and flavor, you can use defrosted frozen vegetables if needed. Just be sure to drain them very well to avoid excess moisture which can make the tart soggy.

Do I have to blind bake the pastry?

Blind baking is important in this recipe because it prevents the crust from becoming soggy when you pour in the wet custard filling. It also ensures a nicely crisp base that supports all those lovely veggies and cream.

What cheese works best in this tart?

I often use a good melting cheese like Gruyère or Emmental for a creamy, mild flavor. You can experiment with cheddar or goat cheese for sharper tastes, but try to choose cheeses that melt smoothly and complement the fresh vegetables.

Is this tart suitable for meal prep?

Absolutely! This tart holds up well refrigerated and can make a great lunch or light dinner option throughout the week. Just reheat it gently to enjoy that perfect creamy texture again.

Can I make this tart ahead of time for a party?

Yes, you can prepare the tart fully and reheat it before serving, or assemble it and keep it chilled before baking. Just allow enough time to bake it fresh for the best flavor and presentation.

Conclusion

If you’re looking to fill your table with a dish that’s vibrant, flavorful, and surprisingly easy to make, this Zucchini and Tomato Tart Recipe is a winner every time. I’ve found it brings joy not just through its taste but the beautiful way it celebrates fresh, seasonal ingredients. I truly hope you give it a try and enjoy it as much as I do—sharing it always feels like sharing a little bit of sunshine.

Zucchini and Tomato Tart Recipe

Why You'll Love This Zucchini and Tomato Tart Recipe