1/8 Photos of Zucchini Tart With Gruyere Cheese and Herbs
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
My Private Note
Units: US | Metric
- 2 lbs fresh zucchini, thinly sliced (about 6 medium zucchini or 4 cups)
- 1 cup chopped onion
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon herbes de provence (or Herbes De Napa)
- salt & freshly ground black pepper, to taste
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 tablespoons pesto sauce
- 2 eggs, beaten
- 1 cup grated gruyere cheese or 1 cup swiss cheese, plus a little extra for topping
- 1 (8 ounce) package crescent roll dough (or use your favorite shortcrust pastry recipe, see note)
- 1Preheat oven to 400F degrees.
- 2TO MAKE CRUST:.
- 3Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- 4TO MAKE FILLING:.
- 5In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- 6With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
- 7Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- 8TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- 9Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
- 10Good served warm, cold or at room temperature.
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Nutritional Facts for Zucchini Tart With Gruyere Cheese and Herbs
Serving Size: 1 (193 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 205.0
- Calories from Fat 85
- Total Fat 9.4 g
- Saturated Fat 3.7 g
- Cholesterol 75.5 mg
- Sodium 205.6 mg
- Total Carbohydrate 20.6 g
- Dietary Fiber 2.6 g
- Sugars 5.0 g
- Protein 10.0 g
The following items or measurements are not included:
herbes de provence