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Zucchini and Tomato Tart Recipe

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This Zucchini and Tomato Tart is a delightful summer dish featuring a crisp shortcrust pastry filled with tender zucchini, colorful tomatoes, and a creamy custard made from eggs, cream, and cheese. The tart is perfectly balanced with the sweetness of caramelized onions, the freshness of seasonal vegetables, and a golden, savory finish baked to perfection in the oven. Ideal for showcasing fresh summer produce in a light yet satisfying 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 (zucchinis)
  • 1/2 red onion

Filling

  • 100g grated cheese
  • 20 cl (200 ml) liquid cream
  • 4 eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon Dijon mustard

Others

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

Instructions

  1. Prepare the crust: Preheat your oven to 160°C (320°F). Grease a 28 cm tart tin and place the shortcrust pastry inside. Prick the base all over with a fork to prevent bubbling during baking.
  2. Blind bake the crust: Cover the pastry with baking paper and fill it with baking beans or weights to keep the crust flat. Bake in the oven for 15 minutes. Then, remove the paper and weights and bake for another 10 minutes until the crust is partially cooked and lightly golden.
  3. Prepare the vegetables: Wash and slice the courgettes and tomatoes into approximately 5 mm thick rounds. Finely slice the half red onion.
  4. Sauté the onion and courgette: Heat some olive oil in a pan over medium heat. Add the sliced red onion and cook until translucent and softened. Add the courgette slices and cook for about 5 minutes, stirring gently to allow them to brown slightly but remain tender.
  5. Make the custard: In a bowl, whisk together the 4 eggs, liquid cream, cornstarch, and Dijon mustard until smooth. Season the mixture with salt and pepper to taste.
  6. Assemble the tart: Spread the grated cheese evenly over the pre-baked tart crust. Arrange half of the tomato and courgette slices on top of the cheese in a harmonious pattern.
  7. Add the custard and remaining vegetables: Pour the egg and cream mixture evenly over the arranged vegetables. Then, arrange the remaining tomato and courgette slices on top to decorate and complete the tart.
  8. Bake the tart: Place the tart back in the oven and bake at 160°C (320°F) for 35 to 40 minutes. Bake until the custard is set, and the topping is golden brown and bubbling.
  9. Cool and serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature as a perfect light lunch or dinner showcasing seasonal vegetables.

Notes

  • Using tomatoes of different colors adds a vibrant look as well as varied flavors.
  • Pre-baking the crust (blind baking) prevents it from becoming soggy once the wet filling is added.
  • If you prefer, substitute the liquid cream with a lighter cream to reduce calories.
  • This tart is delicious served alongside a fresh green salad or some crusty bread.
  • You can add fresh herbs like thyme or basil for extra flavor if desired.

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