This savory zucchini tart combines sautéed zucchini and garlic with an egg-and-milk filling, grated cheese, and thyme. The pastry provides a crisp base, while the zucchini adds a tender texture. Serve warm for lunch or dinner with a green salad.
Cooking the zucchini before assembling helps reduce excess moisture in the filling. Let it cool slightly before adding it to the pastry, then pour over the egg mixture and bake until set. Rest the tart before slicing so the filling holds together. For a vegetarian version, choose cheese made with vegetarian rennet.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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Zucchini and Pecorino Tart
Savory zucchini tart with grated sheep’s-milk cheese, garlic, thyme, and an egg-and-milk filling in a pastry crust. Use vegetarian-rennet cheese for a vegetarian version.
Ingredients
Equipment
Round baking Pan
Frying Pan
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Place the pie crust into a tart pan and press gently into the edges.
- Heat olive oil in a skillet over medium heat.
- Sauté zucchini and garlic for 4-5 minutes. .Cook until the zucchini is slightly tender and excess released liquid has evaporated. Let cool slightly before assembling.
- In a bowl, whisk together eggs, milk, cheese, thyme, salt, and black pepper.
- Spread the zucchini evenly over the tart crust.
- Pour the egg and cheese mixture over the zucchini.
- Bake for 30–35 minutes, until the filling is set and the top is golden. If needed, continue baking until the center reaches 160°F (71°C).
- Let the tart cool for 5-10 minutes before slicing.
- Garnish with fresh parsley and serve warm or at room temperature.
Nutrition
Notes
• Use the pastry quantity and tart-pan size specified in the recipe. Follow the stated preparation for that pastry before adding the filling.
• Slice the zucchini evenly so the pieces cook at a similar rate.
• Cook off excess zucchini liquid before assembling to help prevent a watery filling.
• Let the sautéed zucchini cool slightly before adding it to the pastry.
• Check that the cheese uses vegetarian rennet. Taste before adding salt, as hard cheese can already be salty.
• Rest the tart for 10 minutes before slicing. Serve with a fresh green salad.