A simple summer tart filled with sliced zucchini, feta and parmesan cheese, toasted pine nuts and grape tomatoes. This cheesy zucchini tartis a crowd pleaser may it be at your next picnic, potluck or just family dinner.
It’s time to take a break. Break from all the sugar and chocolate. A little break from all the sweets. A little break long enough to enjoy a slice of this cheesy zucchini tart. It’s savory day here on Roxana’s Home Baking. And not just any savory dish, but one that you’ll end up making, just like me, all summer long while the zucchini are freshly picked from the garden.
I have been making this cheesy zucchini tart since two summers ago but have never thought of sharing it on the blog until few weeks ago when hubby asked if I’m going to take some photos or he can just cut himself a slice.
Now, this summer was CRAZY for me. We’ve been traveling since middle may. Florida, Pennsylvania, North and South Carolina I hardly had time to cook anything when we were back home. Just to unpack and get ready for the next one.
But all trips stopped at the middle of July and we slowly got back into a routine but not for long.
One day I had the unpleasant surprise to come home to a broken stove. It happened over night. 3 out of 4 burners were out. At first I didn’t panic. It’s summer, we live mostly with fresh fruit and easy tossed salads but after few days I was starting to feel it. I needed more than just one working burner. Even the handy man could not put a smile on my face. The estimated repair price was higher than a sparkly new stove top.
Without a functioning store, using my trusty ovens to make dinner was a must.
My family loves zucchini and have been trying to use them in different ways and dishes, but there’s something about this tart that my family adores. It may be the layers of cheese in between the slices of zucchini. It may be the toasted pine nuts which bring a nuttiness and a little crunch to the tart. It may be the pretty halved grape tomatoes beautifully arranged along the pan.
Whatever it is I know this cheesy zucchini tart is a winner. And not just with my family at dinner time, but served cold the next day at a picnic with friends, at potlucks and any gatherings.
Cheesy zucchini tart with pine nuts and grape tomatoes
Yields one 11" round tart
A simple summer tart filled with sliced zucchini, feta and parmesan cheese, toasted pine nuts and grape tomatoes. This cheesy zucchini tart is a crowd pleaser may it be at your next picnic, potluck or just family dinner.
20 minPrep Time
40 minCook Time
1 hr, 30 Total Time
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Ingredients
- 1 pie crust (I used Pillsbury refrigerated pie crust)
- 2-3 medium zucchini
- 4 oz crumbled feta cheese
- 3 tbsp toasted pine nuts
- cherry tomoatoes
- 1 oz parmesan cheese
- 2 eggs
- 1/4 cup greek yogurt
- 2 tbsp olive oil
Instructions
- Heat the oven to 375F.
- Wash the zucchini, discard the ends and finely slice them.
- Sprinkle some salt over the slices and leave at room temperature for 10-15 minutes until the slices are covered with drops of water. (This prevents the tart from being soggy while baking)
- Meanwhile, in a medium bowl whisk together the eggs, greek yogurt and olive oil. Set aside.
- Half the tomatoes. You should have enough to make a circle around the pan.
- Line an 11" baking pan with the pie crust.
- Pat dry the zucchini slices, lay half of them on the bottom of the pan, sprinkle the feta cheese and half of the toasted pine nuts oven and lay a second layer of zucchini.
- Arrange the halved grape tomatoes, sprinkle the pine nuts and pour the egg-yogurt mixture on top of the tart.
- Grate the parmesan cheese on top of the tart and bake in preheated oven for 40 minutes.
- Leave to cool slightly at room temperature before slicing.
7.6.8
475
Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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Sending love your way,
Roxana
