Zucchini Tart

delicious savory tart
Delicious savory tart
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For the shortcrust pastry
1½ cup All-purpose flour
1¼ stick Butter chilled
2 Egg yolks
½ tsp Salt
1-2 tbsp Water ice cold, plus more if needed
For the filling
2 Zucchini medium sized, thinly sliced
3 Eggs
85 ml Olive oil
½ cup Chives chopped or 1 tablespoon dried
⅔ cup Feta cheese creamy, at room temperature
½ cup All-purpose flour
½ tsp Baking powder
4 Cherry tomatoes halved
Mint sprigs to taste
Salt to taste
Black pepper to taste
For the cherry tomatoes
3 Cherry tomatoes on truss
1 tsp Olive oil
Salt to taste

Nutritional information

  • For the shortcrust pastry

  • For the filling

  • For the cherry tomatoes

Zucchini Tart


I love to make this Zucchini Tart when I have guests around for lunch in the summertime. This tart is a great way to use up the zucchinis in my garden. Anyone who grows their own vegetables know that when the zucchini is ready, it’s ready all at once so for a few short weeks, you need all of the zucchini recipes to have on hand!

Start by making a pastry crust which you can bake in the oven with baking beans. Make a filling from eggs, oil, feta cheese, and some flour. Pour this into the tart shell and arrange slices of zucchini artistically in the filling. As the tart cooks, roast cherry tomatoes in the oven on their stem. Serve slices of warm tart alongside a fresh green salad.

To make my Zucchini Tart, you will need the following ingredients:

Ingridiens for Zucchini Tart

Steps to make Zucchini Tart


Heat oven

Preheat the oven to 350 °F/320 °F fan.


Roast tomatoes


Place the tomatoes on their truss on a baking tray lined with greaseproof paper. Make a small hole in each tomato using a toothpick. Drizzle with some olive oil and season with salt. Place in the oven to roast for 20 minutes. Remove from the oven and set to one side to cool.


Make dough


Sift 1½ cups of flour twice into a mixing bowl. Add ½ a teaspoon of salt.
Add cubes of cold butter and incorporate into flour using 2 knives or your fingers.


Add eggs and water


Add 2 egg yolks and mix them into the flour mixture until fully incorporated. Add 1 tablespoon of water and mix until a dough ball forms. Wrap and refrigerate for at least 20 minutes.


Roll out the pastry


Roll out the pastry on a lightly floured surface. When it is large enough to line a 12 by 4-inch baking pan, press it into the pan. Use a knife to trim the edges of the pastry until they are even.


Blind bake


Line the pastry with parchment paper and add baking beans. Bake in the oven for 10 minutes. Remove the paper and beans and cook for 10 more minutes until the pastry is golden.


Make filling


Lightly beat 3 eggs in a mixing bowl. Sift ½ a cup of flour and ½ a teaspoon of baking powder twice in a separate bowl. Add the sifted flour to the egg mixture and mix well.


Add oil, feta, chives, and seasoning


Add 85 milliliters of olive oil, ⅔ cup feta cheese, ½ a cup of chopped chives, salt, and pepper to taste.


Fill pastry case


Pour the egg filling into the pastry case. Arrange the sliced zucchini in pretty rows and halved cherry tomatoes in the filling.




Bake the tart for 35-40 minutes until it is set and golden on top.



Serve the tart immediately garnished with roasted cherry tomatoes, fresh mint leaves, and with a fresh green salad on the side.

This Zucchini Tart recipe is a delicious savory tart! Try making this recipe soon and please come back to leave a review with your thoughts.

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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Amazing recipe! Thanks for sharing!

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