Rustic Tomato Zucchini Tart is filled with caramelized onions, garden fresh zucchini, tomatoes and Parmesan cheese on top of pastry dough. Let me show you how to make another one of my easy zucchini recipes that’s perfect for a light dinner or fancy enough for company.
I have a delicious recipe for you today! The inspiration for this Tomato Zucchini Tart came after a walk through our garden. Our garden is producing nicely this year. Which makes me very happy.
I couldn't wait to use both the tomato and zucchini and made this delicious Rustic Tomato Zucchini Tart for dinner. It was the perfect light summer evening recipe to serve with a large tossed salad.
Here are the tomatoes that made such a delicious tasty recipe. Aren't they so cute? I know, I know, tomatoes aren't really "cute."
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Butter
- Onions, sliced thin
- Zucchini, sliced thin
- Grape tomatoes, about 2 cups
- ¼ cup Parmesan cheese
- 1 cup Mozzarella cheese
- Basil
- Parsley
- 1 egg mixed with a little milk
- Single recipe pie crust; homemade or store bought.
Instructions
Using either a very sharp knife or a mandoline slicer, slice the zucchini into rounds. For best results, you want the zucchini slices to be thin and evenly sliced as possible. Which is why I recommend using a mandoline slicer.
Slice the grape tomatoes in half, lengthwise. That way they won't roll around on the tart when you're moving it into the oven.
Set the vegetables aside as you prepare the onions.
Make sure you check out my post on how to make an easy pie dough recipe. I have step by step photo instructions too!
Roll out the pie dough and fit it into an rectangle baking tray; set aside. Heat the butter in a heavy skillet. Then add the sliced onions and cook until they are soft and golden brown; about 20 minutes.
Spread the mozzarella cheese on top of the pie dough. Add the cooked onions on top of the cheese. Arrange the sliced zucchini and then the tomatoes on top.
Arrange the zucchini and tomatoes on top and sprinkle with the Parmesan cheese and herbs.
Brush the beaten egg and milk mixture over the entire pie crust. Bake in a preheated 425 degree oven for about 20 minutes or until the crust is golden brown.
Frequently Asked Recipe Questions
You'll know a zucchini is no longer fresh when you slice into it and the inside flesh is stringy. Also the skin will be wrinkled. Do not eat the zucchini if it is moldy.
I like to roll pie dough out on parchment baking sheets. That way I can easily move the pie dough to the appropriate pan by simply lifting the edges of the parchment paper.
If you find your pie dough is breaking apart and crumbling, it's probably too dry. You can fix this problem by lightly sprinkling the dough with chilled cold water over the surface and then working the water into the dough.
Tried this recipe? Let me know in the comments and don't forget to rate it!
Like this recipe? Try these other zucchini recipes:
- Zucchini Pie made with Crescent Rolls instead of traditional pie crust dough.
- Bisquick Zucchini Cheddar Muffins
- Grilled Steak with Zucchini Spiral Noodles – a low carb recipe!
- Zucchini Ricotta Mozzarella Galatte
Rustic Tomato Zucchini Tart
Rustic Tomato Zucchini Tart filled with caramelized onions, garden fresh zucchini, tomatoes and Parmesan cheese on top of pastry dough.
Ingredients
- 4 tbs butter
- 2 large onions sliced thin
- 1 medium sized zucchini sliced into thin rounds
- 2 cups grape tomatoes
- ¼ cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 tbsp fresh chopped basil
- 1 tbsp fresh chopped parsley
- 1 egg mixed with a little milk
- 1 recipe pie dough; homemade or store bought
Instructions
- Roll out the pie dough and fit it into an rectangle baking tray that's been lined with parchment paper; set aside.
- Using a mandoline slicer, slice the zucchini into rounds.
- Slice the grape tomatoes in half; lengthwise.
- Set the vegetables aside while you prepare the onions.
- Heat the butter in a heavy skillet.
- Add the sliced onions and cook until they are soft and golden brown; about 20 minutes.
- Spread the mozzarella cheese on top of the pie dough.
- Add the cooked onions on top of the cheese.
- Arrange the sliced zucchini and then the tomatoes on top.
- Sprinkle the Parmesan cheese on top of the vegetables and then the basil and parsley.
- Brush the beaten egg and milk mixture over the entire pie crust.
- Bake in a preheated 425 degree oven for about 20 minutes or until the crust is golden brown.
Notes
Serve this tart warm or room temperature.
Store any leftovers in an air-tight container in the refrigerator for up to 3 days.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 283Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 336mgCarbohydrates: 22gFiber: 2gSugar: 3gProtein: 8g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2014 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
This rustic tart looks so good, like something you find at a high end bakery. Pinning to try.
Wow! Thanks for the great comment!
I was looking for something different to do with zucchini and this looks perfect! Thanks so much for digging it out and sharing again!
Thank you for visiting and liking the recipe!
I saw this link at the Wine'd Down Wednesday link up. This recipe is perfect for our current garden season! Pinned for later!
Thanks for coming over to see the recipe. Enjoy!
This looks delicious but wondering if it can be made a few days ahead?
I've never made it ahead of time, so I really can't answer the question. Thank you for visiting!
Is the dough for pie a pie crust dough or pizza crust dough? It looks delish & can't wait to make this!! Thanks 🙂
Hi, will the zucchini cook properly since you put them raw on the cheese…tks
Oh wow! I can taste the tomatoes already! Thanks for sharing this recipe with us at the Inspire Me Mondays Link-Up! Bridget - The Recipe Wench
That looks so Good!
Wow this looks incredible! I have all the veggies needed exploding in my garden right now! I'm definitely trying this out this week! Yum!
Wow this looks incredible! I have all the veggies needed exploding in my garden right now! I'm definitely trying this out this week! Yum!
Thank you so much for sharing your awesome blog post on our link party we formerly co-hosted for 23 weeks, (The Weekend Social) I just wanted to update you to our new link party #PureBlogLove. It runs every Thursday 8 pm est-Sunday nights at midnight. The other girls are still hosting the former party on their pages so don't forget drop by and visit them as well. I hope to see you this week at our new one.
Have a fantastic night
Heidy L. McCallum
This truly looks absolutely delicious! My son will be turning 16 this week (sob) and I am going to make this for his family party. I think everyone will love it. Thank you so much for sharing at Project Inspire{d} ~ your project was one of our features this week. I hope to see you for tonight's party!
This looks amazing! Pinned. Please come and party with us tonight at 7 pm. It just wouldn't be a party without you!
Happy Labor Day! Lou Lou Girls
Oh, this looks so delicious. Thank you so much for sharing at Share It One More Time. Cathy
Thank you for linking up at Simple Supper Tuesday Linky Party! Your Tart has been featured at Moore or Less Cooking starting Monday at 8pm EST
Nettie
Can I ask you... Do you use Blogger?
How do you get this nice comment box to appear, instead of only the default Post Comment Text?
Do you know?
Shoot me an email if you don't mind!! Thanks so much! 🙂
Happy Sunday!
Yum, looks amazing. So summery!
Stopping by from the Inspiration Monday Party!
This looks so delish and it has all my favourite ingredients too! Thanks for sharing!
Wow that looks amazing!
This looks and sounds delicious, apart from the parmesan which I'm not a fan of, but I'm sure I can find another one to substitute. Thanks for sharing.
Diana
Wow!
This looks good, pinned for future use. Followed you here from the Weekend Retreat.
G'day and thanks for sharing at the #SayGdayParty! Your tart looks delish Lois! Pinned!
Please make sure to stop by if you haven't already and visit some other people also attending the party and would be great if you could answer one of my questions or two! Thank you! Cheers! Joanne @What's On The List
They say great minds think alike, as I recently made a Tomato and Cheese Crostata! Very similar to your recipe here and I didn't even see the Pioneer Woman's episode with her Tomato Tart. Crostata or tart, as either one definitely makes for a delicious and light summer or fall-inspired meal 🙂
Julie@ Sweet and Spicy Monkey
Your tart may be rustic, but it is gorgeous! I love tomatoes and zucchini, this is definitely happening my kitchen soon! Pinned!
This looks wonderful!
This looks like a recipe worthy of my hard-earned garden produce! I can't wait to make it. Glad I found this at the #WonderfulWednesdayBlogHop!
Thanks for dropping by The Southern Special and sharing with us.
This looks amazing! I get so excited to get the tomatoes from my garden! 🙂 I have enjoyed reading your blog and your story! Saying hello from Share you stuff Tuesday and now following you on Pinterest and Twitter 🙂
Cathy @ three kids and a fish
Love this idea! It looks delicious. And the tomatoes are so good this time of year, I definitely have to make this soon! Pinned!
WOW!, that sounds so easy and very delicious! Love it. Thanks for sharing your recipe.
Joanne
Looks amazing Lois!!!
Mmmmmm...this would be great for us as we are trying to eat "clean" during the week AND I got some great tomatoes at the farmers market this weekend.
Stacy
This looks absolutely delicious Lois. What a summery and flavorful dish.