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–+ servings
Zucchini Tart

Easy Zucchini Tart That Will Wow Your Guests Instantly

This Easy Zucchini Tart is a delightful combination of flavors and textures, making it a perfect vegetarian option for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 1 each Pie Crust store-bought or gluten-free
For the Custard
  • 3 large Eggs or flax eggs for vegan option
  • 1 cup Cream or half-and-half/coconut cream
  • 1 cup Cheese e.g., mozzarella or feta
  • 1 teaspoon Salt sea salt recommended
  • 1 teaspoon Pepper black or white pepper
For the Zucchini Topping
  • 2 medium Zucchini green or yellow squash

Equipment

  • Tart pan
  • mixing bowl
  • mandoline

Method
 

Preparation
  1. Roll out the pie crust on a floured surface until about 1/4 inch thick and transfer it into a tart pan.
  2. Pre-bake the crust at 400°F (200°C) for 10-12 minutes until lightly golden.
  3. In a large mixing bowl, whisk together the eggs, cream, cheese, salt, and pepper until smooth.
  4. Slice the zucchini into thin ribbons using a mandoline or sharp knife.
  5. Arrange the zucchini ribbons in a circular pattern atop the pre-baked crust.
  6. Carefully pour the prepared custard evenly over the layered zucchini.
  7. Bake at 375°F (190°C) for 30-40 minutes until the custard is set and golden.
  8. Once baked, cool for 10 minutes before slicing and serving warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 12gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 450mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 1mg

Notes

This tart can be made a day in advance and stored in the fridge. Just reheat gently before serving.

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