Parmesan Tomato Zucchini Tart (Easy to Make, Full of Flavor!!)

This Parmesan Tomato Zucchini Tart is a simple yet elegant dish, perfect for lunch, brunch, or as an appetizer. With fresh vegetables like zucchini and tomatoes arranged in a beautiful spiral, and topped with savory Parmesan cheese, it offers a crispy, flaky crust and a delightful, savory filling.

Why You’ll Love This Recipe

This tart brings together vibrant summer produce with the richness of Parmesan and olive oil, creating a savory, satisfying bite. Whether served warm or at room temperature, it’s perfect for any gathering, and the spiral arrangement of the veggies adds a touch of visual appeal to the table.

Ingredients

• Pie crust (store-bought or homemade)

• Garlic

• Olive oil

• Parmesan cheese

• Salt and pepper

• Zucchini and tomatoes (Roma or plum work best)

• Fresh basil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven and prepare the pie crust.

2. Brush the crust with garlic-infused olive oil, then sprinkle with Parmesan, salt, and pepper.

3. Arrange zucchini and tomato slices in a spiral pattern.

4. Bake until the crust is golden and the vegetables are tender.

5. Garnish with fresh basil before serving.

Servings and Timing

• Servings: 6-8 slices

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Veggie options: Use yellow squash or red onions alongside or instead of zucchini and tomatoes.

• Cheese variations: Try feta, goat cheese, or sharp cheddar for a different flavor.

• Add pesto: Dollops of pesto on top bring extra flavor.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 5 days.

• Reheating: Reheat in the oven to restore the crispiness of the crust.

FAQs

Can I use puff pastry instead of pie crust?

Yes, you can use puff pastry for a flakier, lighter base. Just brush the edges with egg wash before baking.

Can I add other vegetables?

Absolutely! Try adding bell peppers, spinach, or sweet corn for more variety.

Can I make this ahead of time?

Yes, you can prepare the tart in advance and refrigerate it before baking. Just bake it when you’re ready to serve.

How can I serve this tart?

It pairs wonderfully with a simple arugula salad and a drizzle of balsamic glaze.

How do I make balsamic glaze?

Simmer balsamic vinegar and sugar until it thickens, then drizzle over the tart.

Conclusion

This Parmesan Tomato Zucchini Tart is a beautiful and delicious way to highlight fresh, seasonal vegetables. With its flaky crust, savory Parmesan, and vibrant spiral of veggies, it’s an ideal dish for any occasion. Whether served at a summer brunch or as a light dinner, this tart is sure to impress.

Parmesan Tomato Zucchini Tart

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• Author: Paula
• Total Time: 50 minutes
• Yield: 6-8 slices
• Diet: Vegetarian

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Description

This Parmesan Tomato Zucchini Tart is a simple yet elegant dish that combines fresh, seasonal vegetables with savory Parmesan cheese. The vibrant spiral of zucchini and tomatoes, paired with a crispy, flaky crust and a garlic-infused olive oil drizzle, makes it a perfect appetizer, lunch, or brunch dish that’s as beautiful as it is delicious.

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Ingredients

1 pie crust (store-bought or homemade)

2 cloves garlic, minced

2 tbsp olive oil

1/2 cup Parmesan cheese, grated

Salt and pepper, to taste

2 medium zucchinis, thinly sliced

3–4 Roma or plum tomatoes, thinly sliced

Fresh basil leaves, for garnish

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Instructions

• Preheat Oven: Preheat the oven to 375°F (190°C) and prepare the pie crust in a tart pan.

• Prepare Garlic Oil: In a small bowl, combine the olive oil and minced garlic. Brush the garlic-infused olive oil evenly over the pie crust.

• Add Cheese and Seasoning: Sprinkle a layer of Parmesan cheese over the crust. Season with salt and pepper to taste.

• Arrange Vegetables: Start from the center of the tart and arrange the zucchini and tomato slices in a spiral pattern, alternating between the two.

• Bake: Place the tart in the oven and bake for 25-30 minutes, or until the crust is golden brown and the vegetables are tender.

• Garnish and Serve: Remove the tart from the oven and garnish with fresh basil leaves. Serve warm or at room temperature.

Notes

Veggie Options: Feel free to substitute yellow squash or red onions for the zucchini and tomatoes for a different flavor profile.

Cheese Variations: Feta, goat cheese, or sharp cheddar can be used in place of Parmesan for a different cheese experience.

Add Pesto: Drizzle pesto over the tart before serving for an added burst of flavor.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Appetizer, Lunch, Brunch
• Method: Baking
• Cuisine: Mediterranean