Parmesan Tomato Zucchini Tart Recipe
This Parmesan Tomato Zucchini Tart is a savory vegetable tart that’s perfect for a light lunch, brunch, or elegant appetizer. Featuring layers of fresh zucchini and juicy tomatoes topped with melted Parmesan cheese and garlic, this tart is both healthy and flavorful. A simple recipe that makes the most of fresh garden vegetables!
Ingredients:
1 pie crust (store-bought or homemade)
2 cloves garlic, minced
2 tbsp olive oil
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
2 medium zucchinis, thinly sliced
3–4 Roma or plum tomatoes, thinly sliced
Fresh basil leaves, for garnish
Instructions:
1. Preheat the Oven: Preheat your oven to 400°F (200°C). Roll out the pie crust and press it into a tart pan. Trim excess dough and prick the bottom with a fork.
2. Make Garlic Oil: Combine minced garlic with olive oil. Brush the garlic oil evenly over the pie crust for extra flavor.
3. Layer the Vegetables: Arrange the zucchini slices in a single layer over the crust. Top with tomato slices. Season with salt and pepper.
4. Add Parmesan Cheese: Sprinkle a generous layer of grated Parmesan cheese over the vegetables.
5. Bake the Tart: Bake for 25–30 minutes, or until the tart crust is golden brown and the cheese is bubbling.
6. Garnish & Serve: Let the tart cool slightly. Garnish with fresh basil leaves. Slice and serve warm or at room temperature.
Nutritional Information:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~220 kcal per serving
Servings: 6
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