Intro: A Garden-Fresh Tart That Steals the Show
Say hello to your new favorite summer tart! This Caramelized Zucchini and Tomato Tart is bursting with flavor, color, and texture. With flaky shortcrust pastry as the base, rich tomato sauce, and a duo of caramelized veggies on top, it’s the kind of dish that makes you feel like you’re dining al fresco in the French countryside. Topped with creamy ricotta, zesty lemon, and toasted almonds? Chef’s kiss!
Whether you’re throwing a brunch, packing a picnic, or simply craving something light and flavorful, this tart delivers in every way.
🧾 Ingredients You’ll Need
Here’s everything you need to make this tart for 4–6 servings:
Base & Filling:
- 1 shortcrust pastry
- 3 tbsp tomato sauce
- 40g panko breadcrumbs
- 50g grated Parmesan cheese
- 10g dried oregano
Veggies for Roasting:
- 1–2 zucchini, thinly sliced
- 150g cherry tomatoes, halved
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp maple syrup
Toppings (Optional but HIGHLY recommended):
- Ricotta cheese (a few dollops)
- Zest of 1 lemon
- Toasted almonds (sliced or chopped)
- Fresh herbs like basil, thyme, or parsley
👩🍳 How to Make the Tart – Step-by-Step
1. Preheat & Prep the Pastry
Preheat your oven to 200°C (400°F). Roll out the shortcrust pastry and gently press it into a tart pan. Prick the base with a fork to prevent puffing.
2. Layer the Base
Spread tomato sauce evenly over the crust. Sprinkle over the panko breadcrumbs, grated Parmesan, and oregano. These layers create flavor and soak up veggie juices for a non-soggy bottom (YES please!).
3. Caramelize the Veggies
In a bowl, toss the sliced zucchini and halved cherry tomatoes with olive oil, balsamic vinegar, and maple syrup. Spread them in a single layer over the tart.
4. Bake to Golden Perfection
Pop the tart into the oven and bake for 30–35 minutes, or until the veggies are slightly caramelized and the crust is golden brown. Your kitchen will smell incredible!
5. Finish with a Fancy Topping
Once baked, let the tart cool slightly. Then top with ricotta cheese, a sprinkle of lemon zest, toasted almonds, and a handful of fresh herbs. This combo adds creamy, zesty, crunchy freshness that elevates every bite.
🌟 Why You’ll Love This Tart
- Flaky + Flavorful: The shortcrust base holds its shape beautifully while soaking up all that savory juice.
- Vibrant Veggies: Balsamic-maple caramelized zucchini and tomatoes bring out their natural sweetness.
- Perfectly Balanced: The creamy ricotta and zesty lemon toppings add a gorgeous contrast.
- Customizable: Swap veggies based on season or add goat cheese instead of ricotta.
🔁 Variations & Substitutions
- Gluten-Free? Use a gluten-free tart crust and gluten-free breadcrumbs.
- Vegan Option: Sub dairy ingredients for vegan Parmesan, almond ricotta, and skip the egg wash if using one.
- Add a Protein Boost: Sprinkle cooked chickpeas or crumble tofu over the tart before baking.
🍽️ Serving Ideas
This tart is delightful served warm or at room temperature. Pair it with:
- A crisp arugula salad
- A glass of chilled white wine
- Roasted potatoes or a chickpea salad on the side
💡 Tips for the Best Zucchini and Tomato Tart
- Salt the Zucchini before baking for 10 minutes and pat dry. This removes excess moisture and keeps your tart crisp.
- Roast the Veggies First (optional): For ultra-caramelized flavor, pre-roast the veggies before arranging on the tart.
- Use Fresh Herbs Generously: Don’t be shy! Basil and parsley add a ton of bright flavor.
📦 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 180°C (350°F) for 5–10 minutes or eat cold—it’s just as good!
📌 Final Thoughts: A Tart That Feels Like Summer on a Plate
This Caramelized Zucchini and Tomato Tart is everything you want in a seasonal dish—simple ingredients, bold flavors, and just enough elegance to impress your guests. It’s cozy, vibrant, and endlessly customizable.
If you make it, don’t forget to tag @KeiraRecipes on Instagram and share your creations! 🌿🍅🥧