This rustic zucchini tomato tart is filled with creamy whipped feta, sweet cherry tomatoes and zucchini, and lots of herbs. It’s a perfect summer appetizer, lunch or light dinner!
In the summertime, nothing beats a colorful savory tart with a flaky buttery crust filled with fresh summer produce!
While I love having something baking in the oven during winter, the urge is still there in the summer – I just like to keep it lighter and fresher. And this zucchini tomato tart is a hit every single time.
The filling possibilities for savory tarts is endless. But something about this zucchini tomato tart just works sooo well. Add a salad on the side and you’ve got a meal, or just cut off a sliver and you’ve got the perfect snack or appetizer. I love it SO much!
What Makes this Zucchini Tomato Tart Special?
Have you ever had/made whipped feta? It’s a creamy blend of salty feta and cream cheese with a little olive oil and some seasonings. It whips up in a food processor to a creamy airy consistency and it is so delicious as a dip, or spread on some crostini.
I’ve also been brainstorming more ways to bring whipped feta into our lives.
Enter this incredible zucchini tomato tart.
Normally whipped feta is served cold, but I saw no reason it wouldn’t be just as good warm, nestled in a rustic tart filled with fresh seasonal vegetables.
As occasionally happens, I was right!
Zucchini, or courgette, as anyone who has ever tried to grow it knows, is extremely prolific and it can be hard to find ways to use it all. This courgette tomato tart is a great one.
Filling the tart first with whipped feta also has the added bonus of keeping the juicy tomatoes from soaking the crust as they bake (a common tomato tart complication).
There’s nothing fussy about this tart either. In fact if we want to get all technical, this is really a savory galette. No special pan is needed, just roll out my super easy, flaky, all-butter pie crust, put your stuff on top, and fold up the sides to keep your fillings contained while it bakes.
Galettes can be sweet or savory, and make for a casual and pretty presentation.
We love to have this zucchini tomato galette as a light summer dinner with a green salad, but it would make a terrific appetizer, lunch or brunch dish too! You could even divide the dough in 4 and make individual tarts.
Ingredient Notes
Feta
When selecting feta, look for a high-quality brand that is creamy and tangy. Avoid feta that is overly salty or crumbly, as it may overpower the other flavors in the tart or create a dry texture. If possible, opt for a Greek feta which is made from sheep’s milk for a richer flavor. Here’s a nice guide to buying feta cheese.
Cream cheese
Use full-fat cream cheese for the best texture and flavor. Low-fat cream cheese may not provide the same creaminess and richness. You can also use whipped cream cheese for a lighter texture.
Fresh herbs
Using a combination of fresh herbs such as basil, thyme and oregano will add a burst of fresh, bright flavor to the tart. Don’t be afraid to experiment with different herbs or adjust the amounts to suit your personal taste. If you don’t have access to fresh herbs, you can use dried herbs instead.
Garlic
Using fresh garlic will provide the best flavor, but you can also use garlic powder if you don’t have fresh garlic on hand. Adjust the amount of garlic depending on how strong you like the flavor to be.
Olive oil
Use high-quality extra-virgin olive oil for the best flavor. The olive oil will add richness and depth to the tart. If you prefer a milder flavor, you can use a lighter olive oil or substitute it with another oil of your choice.
Zucchini
Look for firm, fresh zucchini with no soft spots or blemishes. Slice the zucchini thinly for even cooking. You can also use a variety of summer squash colors, such as green, yellow, and striped, to add visual interest to the tart.
Cherry tomatoes
Use sweet, ripe cherry or grape tomatoes for the best flavor. You can mix and match different colors and varieties to add visual interest to the tart. If you don’t have cherry tomatoes, you can use regular-sized tomatoes and slice them thinly.
Step by step Instructions for Zucchini Tomato Tart
Make the whipped feta
1. In the bowl of a food processor, pulse the feta and cream cheese together until combined.
2. Add chopped garlic, olive oil, black pepper and some chopped fresh herbs such as thyme, oregano and basil. You can use a teaspoon of dried herbs instead if you prefer. Process on high speed until smooth, airy, and creamy.
Season the vegetables
3. Toss the tomatoes and zucchini with a large pinch of salt, some black pepper, and olive oil.
Roll out the pie dough
*Note: For plenty of tips on making the BEST pie dough, check out my easy pie crust by hand post.
4. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
5. Roll the pie dough into a large rough circle about 12 inches wide. Fold the dough in half, transfer to the prepared sheet pan, and unfold.
Assemble the tart
6. Spread the whipped feta in an even layer, to about 1.5 inches from the edge.
7. Pile the tomato zucchini mixture over the whipped cheese, discarding any accumulated juices from the bowl.
8. Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
Bake the tart
9. Mix an egg yolk with a splash of cold water and brush it onto the top of the exposed crust.
10. Bake in the preheated oven 30 – 40 minutes until golden and vegetables are tender.
Voilà! Gorgeous, right?
Storage Instructions
Storing your delicious zucchini tomato pie properly will ensure that it stays fresh and delicious for as long as possible. Here are some tips to help you store your tart correctly:
1. Allow the tart to cool completely before storing it. This will help prevent condensation from forming inside the container, which can make the crust soggy.
2. Wrap the tart tightly in plastic wrap or aluminum foil. Make sure to cover the entire tart to prevent air from getting in and causing it to dry out.
3. Place the wrapped tart in an airtight container. This will provide an extra layer of protection and help keep the tart fresh.
4. Store the tart in the refrigerator for up to 3 days. Any longer than this, and the crust may become too soggy.
5. When you’re ready to serve the tart, simply remove it from the fridge, unwrap it, and let it come to room temperature before slicing and serving. You can also heat it briefly in the oven if you’d like to eat it warm. In a pinch, I’ve also used the microwave.
Zucchini Tomato Tart
Ingredients
Pie dough
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter
- 1/4 cup cold water
Whipped Feta
- 6 oz feta cheese crumbled
- 2 oz cream cheese softened
- 1 clove garlic chopped
- 3 tablespoons olive oil divided
- 2 tablespoons chopped fresh herbs such as oregano, thyme and basil (or 1 teaspoon dried herbs) divided
Vegetable Filling
- 1 zucchini halved lengthwise and cut into 1/4 inch slices
- 10 oz cherry tomatoes (about 2 cups), halved
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Egg Wash
- 1 egg yolk
- splash water
Instructions
Pie Dough
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In a medium mixing bowl, whisk together the flour and salt. Cut the butter into 1/2 inch cubes and cut into the flour mixture with fingers or a pastry blender.
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Sprinkle in the cold water and work the dough with hands until you can form it into a ball. Flatten the ball into a disk and wrap in plastic wrap. Chill the dough for at least an hour.
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Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
Whipped feta
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In a food processor, pulse together the feta and cream cheese until well combined.
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Add the chopped garlic, 2 tablespoons of the olive oil and 1 tablespoon fresh or dried herbs. Process on high speed until smooth.
Vegetable Filling
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Toss together the halved cherry tomatoes and sliced zucchini with salt and pepper, the remaining tablespoon of olive oil, and remaining tablespoon of herbs
Assemble the Tart
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On a floured work surface, roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spead the whipped feta evenly in the center until about 1.5 inches from the edge. Spread the tomato and zucchini mixture on top.
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Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
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Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 30-40 minutes until crust is deeply golden and vegetables are tender.
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Serve warm or at room temperature.
