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.

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