Featured Recipes Savory

Zucchini Tart

September 19, 2016

My first tart, ever!! I was at the grocery store where I buy all my vegetables and fruits and was really intrigued by the imported zucchinis. One was yellow and the other green. So, of course, being a hoarder, i decided to buy one of each.

Came back home and googled some recipes. Found this recipe for a delicious, and I really mean DELICIOUS, restaurant quality, tart.

Check out the recipe below and ENJOY


  •  1 sheet frozen puff pastry, thawed.
  • 1 and 1/2 shredded mozzarella cheese .
  • 6 tablespoons plus 1/4 cup freshly grated Parmesan cheese.
  • 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced.
  • 1/2 cup freshly picked rosemary.
  • 1/4 cup chopped green onions.
  • 2 large eggs.
  • 1 cup half and half.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon ground black pepper.
  • 2 large zucchinis.


  1.  Roll out pastry on floured surface into a 13inch round.
  2. Transfer to 11-inch tart pan with removable bottom. (VERY IMPORTANT to have it removable if you want to serve the tart on another plate)
  3. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
  4. Preheat oven to 218°C. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
  5. Reduce oven temperature to 200°C. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, rosemary, and green onions.
  6.  Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
  7. Shave the zucchinis with a potato peeler to get thin long zucchini strips.
  8. Roll the zucchini strips into flower shapes and place them around the tart.
  9. Bake tart until custard is set and crust is golden brown, about 35 minutes.
  10. Serve warm or at room temperature.

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There you have it, you can find the original recipe here, but i altered it as usual 😀

Pinch of Love,



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