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.
The zucchini blossoms have turned into zucchini and the surplus of garden fresh zucchini is on its way. If you have ever grown zucchini, you know how seemingly over night your plant will have baseball club sized zucchini {which are terrible- bigger is bad in zucchini}.
I am consistently guilty of missing a squash or two when I peek underneath my zucchini leaves. When I do find the giant zucchinis hidden under a leaf, they weigh a ton and have to be cut off the plant with a very sharp knife. Once the zucchini gets this large they are pretty useless to a cook, filled with seeds and not all that flavorful.
Though I do not need to toss them in the compost pile, I cut them open and feed them to my chickens. They love all those seeds and the inner flesh. Once they are done, I am left with the husk of the zucchini, they clean them out pretty quickly.
I got a big basket of zucchini on my counter and have been working on using them in as many recipes as I can.
Every time I make this recipe I am so pleased. It is truly delicious, almost decadent with all the layers of flavor. I named it a tart, but it almost is a stuffed pizza in its texture.
Plenty of creamy mozzarella and ricotta layered with salty parmesan cheese, then topped with salted fresh zucchini and basil. Of course, this is all inside a sour cream pastry crust {OMG delicious!}
I prefer eating it just warm with a crisp light white wine, but the boys prefer it chilled.
Whichever way you choose to enjoy it, you and your family and friends {definitely serve to your friends} will be blown away with the flavor.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
- [br][b]Pastry shell:[/b]
- 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
- [br][b]Filling:[/b]
- 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
- 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.
- Gently flatten into a disk shape and wrap with plastic wrap and refrigerate for 1 hour.
- 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.
- Using a fork gently poke holes around bottom.
- Set aside.
- 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.
- Place minced garlic with olive oil in a small bowl.
- In a medium bowl blend cheeses, egg. salt and pepper and 1 1/2 teaspoon of garlic mixture.
- 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.
- Bake for 35 minutes or until set in center and golden brown around edges of crust.
- Remove from oven sprinkle with basil, let stand for 10 minutes before cutting to serve.
- Can serve warm, or chilled
You might also like:
Baked Egg Ricotta Thyme Cups
Green Goddess Dressing
One Pot Broccoli Cauliflower Pasta Bake {gluten free + vegetarian}
Garden Minestrone {gluten free}
This tart looks delicious!
It really is! Thanks!
Beautiful!
Thank you!
I made the tart, and it is not only beautiful to look at but also very tasty – just one question – does the egg yolk go into the cheese mixture? I added it to the ricotta, as you would with manicotti. Love your site – and have made several other recipes – AWESOME!!
Hi Jude,
So glad you liked it! Its a popular one around here. I have also made it with tomato slices and basil on top. YUM! I fixed the recipe, and yes, you add to the ricotta mixture. Thanks! 🙂