Zucchini Tomato Tart

by

This rustic zucchini tomato tart is filled with creamy whipped feta, sweet cherry tomatoes and zucchini, and lots of herbs. It’s a perfect summer appetizer, lunch or light dinner!

What Makes this Zucchini Tomato Tart Special?

Have you ever had/made whipped feta? It’s a creamy blend of salty feta and cream cheese with a little olive oil and some seasonings. It whips up in a food processor to a creamy airy consistency and it is so delicious as a dip, or spread on some crostini.

I’ve been making lots of Mediterranean meals lately, and I have been loving experimenting with feta in these Mediterranean Buddha bowls, these delicious Mediterranean Stuffed Peppers with Couscous, this Curried Couscous Salad, and this family favorite Greek chicken salad.

I’ve also been brainstorming more ways to bring whipped feta into our lives.

Enter this incredible zucchini tomato tart.

Normally whipped feta is served cold, but I saw no reason it wouldn’t be just as good warm, nestled in a rustic tart filled with fresh seasonal vegetables.

Cream cheese

Use full-fat cream cheese for the best texture and flavor. Low-fat cream cheese may not provide the same creaminess and richness. You can also use whipped cream cheese for a lighter texture.

Fresh herbs

Using a combination of fresh herbs such as basil, thyme and oregano will add a burst of fresh, bright flavor to the tart. Don’t be afraid to experiment with different herbs or adjust the amounts to suit your personal taste. If you don’t have access to fresh herbs, you can use dried herbs instead.

Garlic

Using fresh garlic will provide the best flavor, but you can also use garlic powder if you don’t have fresh garlic on hand. Adjust the amount of garlic depending on how strong you like the flavor to be.

Olive oil

Use high-quality extra-virgin olive oil for the best flavor. The olive oil will add richness and depth to the tart. If you prefer a milder flavor, you can use a lighter olive oil or substitute it with another oil of your choice.

Zucchini

Look for firm, fresh zucchini with no soft spots or blemishes. Slice the zucchini thinly for even cooking. You can also use a variety of summer squash colors, such as green, yellow, and striped, to add visual interest to the tart.

Cherry tomatoes

Use sweet, ripe cherry or grape tomatoes for the best flavor. You can mix and match different colors and varieties to add visual interest to the tart. If you don’t have cherry tomatoes, you can use regular-sized tomatoes and slice them thinly.

Step by step Instructions for Zucchini Tomato Tart

Make the whipped feta

1. In the bowl of a food processor, pulse the feta and cream cheese together until combined.

2. Add chopped garlic, olive oil, black pepper and some chopped fresh herbs such as thyme, oregano and basil. You can use a teaspoon of dried herbs instead if you prefer. Process on high speed until smooth, airy, and creamy.

2. Add chopped garlic, olive oil, black pepper and some chopped fresh herbs such as thyme, oregano and basil. You can use a teaspoon of dried herbs instead if you prefer. Process on high speed until smooth, airy, and creamy.

Ingredients:–

Pie dough

  • ▢1 1/4 cups all-purpose flour
  • ▢1/4 teaspoon salt
  • ▢1/2 cup cold unsalted butter
  • ▢1/4 cup cold water

Whipped Feta

  • ▢6 oz feta cheese crumbled
  • ▢2 oz cream cheese softened
  • ▢1 clove garlic chopped
  • ▢3 tablespoons olive oil divided
  • ▢2 tablespoons chopped fresh herbs such as oregano, thyme and basil (or 1 teaspoon dried herbs) divided

Vegetable Filling

  • ▢1 zucchini halved lengthwise and cut into 1/4 inch slices
  • ▢10 oz cherry tomatoes (about 2 cups), halved
  • ▢1/2 teaspoon salt
  • ▢1/4 teaspoon freshly ground black pepper

Egg Wash

  • ▢1 egg yolk
  • ▢splash water

Instructions:–

Pie Dough

  • In a medium mixing bowl, whisk together the flour and salt. Cut the butter into 1/2 inch cubes and cut into the flour mixture with fingers or a pastry blender.
  • Sprinkle in the cold water and work the dough with hands until you can form it into a ball. Flatten the ball into a disk and wrap in plastic wrap. Chill the dough for at least an hour.
  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Whipped feta

  • In a food processor, pulse together the feta and cream cheese until well combined.
  • Add the chopped garlic, 2 tablespoons of the olive oil and 1 tablespoon fresh or dried herbs. Process on high speed until smooth.

Vegetable Filling

  • Toss together the halved cherry tomatoes and sliced zucchini with salt and pepper, the remaining tablespoon of olive oil, and remaining tablespoon of herbs

Assemble the Tart

  • On a floured work surface, roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spead the whipped feta evenly in the center until about 1.5 inches from the edge. Spread the tomato and zucchini mixture on top.
  • Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
  • Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 30-40 minutes until crust is deeply golden and vegetables are tender.
  • Serve warm or at room temperature.

Leave a Comment