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Zucchini Cheese Tart

Zucchini Cheese Tart is a creamy, salty, decadent, slice of heaven.  An awesome way to enjoy your summer zucchini.  This is a great recipe to make for a summer party or enjoy a luncheon or dinner with a crisp white wine.

Course Main Course, Side Dish
Keyword Tart, Zucchini
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Amy


Pastry shell

  • 1 1/4 cup all purpose flour
  • 1/4 teaspoon slat
  • 8 tablespoon cold unsalted butter cut into cubes
  • 1/4 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 1/4 cup ice water


  • 1 large Zucchini sliced into 1/4? thick rounds
  • 2 tablespoons olive oil
  • 1 minced garlic clove
  • 3/4 cup ricotta cheese
  • 1 egg
  • 3/4 cup Parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1 tablespoon torn basil leaves


Pastry shell

  1. In a food processor blend together flour, salt and butter until mixture is size of tiny peas. In a small bowl whisk sour cream, lemon juice and water and add to flour mixture. Using your hands mix until blended.
  2. Gently flatten into a disk shape and wrap with plastic wrap and refrigerate for 1 hour.
  3. Preheat oven to 400°. On floured surface roll out dough into 12 round. Place in 10? tart shell and push up sides and bottom of tin.
  4. Using a fork gently poke holes around bottom.
  5. Set aside.


  1. Place Zucchini slices on several paper towels and sprinkle with salt. Let stand for 30 minutes to allow Zucchini to sweat. After 30 minutes blot Zucchini with paper towel to remove moisture.
  2. Place minced garlic with olive oil in a small bowl.
  3. In a medium bowl blend cheeses, egg. salt and pepper and 1 1/2 teaspoon of garlic mixture.
  4. Place cheese mixture on bottom of tart and lightly push to cover bottom of shell. Arrange zucchini slices in circle over filling. Drizzle remaining garlic oil over top.
  5. Bake for 35 minutes or until set in center and golden brown around edges of crust.
  6. Remove from oven sprinkle with basil, let stand for 10 minutes before cutting to serve.

Recipe Notes

Can serve warm, or chilled