Zucchini Tart With Gruyere Cheese and Herbs

Submitted by BecR2400

"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."

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 1 Tart
• Serves: 8

ingredients

• 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)

directions

1. Preheat oven to 400F degrees.

2. TO MAKE CRUST:

3. Unfold 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).

4. TO MAKE FILLING:

5. In 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.
6. With 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.
7. Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
8. TIP: 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).
9. Slide 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.
10. Good served warm, cold or at room temperature.

Reviews

[VoijaRisa]

This was an excellent recipe. I preferred it warm but my sister loved it as leftovers (she ate it all before I could have any!). I didn't have a tart pan, so I used a springform pan and it worked just as well.

 

[cervantesbrandi]

Oh this is delicious. I am on a low carb diet so I excluded the dough. I layered the bottom of my pan with cheese, then added a layer of creamed corn (1/2 cup) and then the rest of the ingredients. It was so delicious. I wanted to eat the whole entire thing. I brought it for breakfast this morning and look forward to eating it for dinner tonight. Thanks so much!

 

[helena_forbes]

Needs to be thoroughly cooked, otherwise gooey. But excellent after a second shot in the oven.

 

[cewrdh]

This was so good. Served it for a special lunch and my friends went back for seconds.

 

[Sharon M.]

Soggy mess! Followed recipe exactly. Zucchini was watery so I drained it twice before adding it to the cheese and egg. Baked it 20 minutes at 400. Bottom crust was soggy impossible to cut even after refrigerating. If I make this again I will make my own crust and blind bake it first so it stays crisp.