Savory Zucchini  Tart is full of cheeses, greens and ham. This Tart provides all the food groups in every delicious bite. Make this for a complete, light dinner, or a special contribution for brunch or lunch.
I have been enjoying baking breads recently from my favorite bread recipe book, ‘Baking Bread, Old and new Traditions , by Beth Hensperger’. I happen to have a LOT of ripe zucchini right now. This book has a delicious recipe for Torte d’ Erbe, or Italian Green Tart that gives zucchini and leafy greens a prominent role, so of course, I had to make it!
This is what me counters look like for about a month when zucchini is in season.
Turns out this was a great choice for our dinner tonight. Dave is driving a LONG way to work right now (over an hour one way for the second week!) He had a flat way back up in the hills, and got home really late. This tart can be served warm or cold, and when made ahead, serves up in a minute to a tired husband that’s had a tough day.
He enjoyed it. I felt satisfied that he had this special treat waiting for him (and Fresh Apple Cheesecake Bars for dessert!) and he didn’t have to wait for dinner or eat something re-warmed.
Adorable, mini, Savory Zucchini Tart. Perfect for a lunchbox!
This tart would also make a great lunchbox addition. Dave will  get one  of the mini tarts in his lunch tomorrow:)
 Savory Zucchini Tart Recipe Notes:
Savory Zucchini Tart is a rustic tart made from a very old, Medieval recipe. The crust is a gorgeous soft yeasty pastry dough pressed into a 10 inch tart pan. ( I did not have a tart pan large enough so I made a couple of small 4 inch tarts as well). The filling is  sautéed zucchini, leafy greens,(I used Tuscan kale from our garden), ham and lots of delicious cheeses!
I could just kick myself! I forgot to add in my peppers! I have a huge basket of lovely peppers staring at me accusingly as I write this. It you have fresh peppers, throw them in. I bet they would be great in this tart!
It’s really not difficult to make this from scratch. It all goes together pretty easily. What I like to do is make things like this on the weekend and have them around for a quick slice of nutrition, throughout the week. Whack a hunk off  and eat it like pizza, or saran wrap a piece to take with you. It travels well and can remain at room temperature a long time.
Let me know in the comments what you do with this delicious recipe. I’d love to hear from you!
A lovely filling thick with cheese and veggies, nestled into a yeasty pastry crust.
Savory Zucchini Tart
Total Time: 2 hours
Number of servings: 8
Per Serving 485 calories
Fat 31 g
Carbs 38 g
Protein 14 g
Ingredients
- (Yeasted Olive Oil Pastry)
- 1 tsp. active dry yeast
- pinch sugar
- 1/3 Cup warm water (105 to 115 degrees F)
- 3 Tablespoons olive oil
- 1 egg
- 1/4 tsp. salt
- 11/2 to 12/3 Cup unbleached all purpose flour
- (Savory green Filling)
- 3 Tablespoons olive oil
- 1 small yellow onion, minced
- I slice ham
- 1/2 Cup diced Zucchini or yellow summer squash
- 2 bunches leafy greens washed. stemmed and coarsely chopped (I used Tuscan Kale)
- Dash black pepper and nutmeg
- 1/4 Cup fresh basil leaves (I used home dried oregano)
- 1/4 Cup fresh chopped parsley
- 8 ounces cream cheese OR ricotta
- 1/2 Cup shredded Mozzarella OR Jarlesburg
- 3 eggs
- 1/2 Cup heavy cream
- 1/4 Cup grated parmesan OR Asiago cheese
Instructions
- (pastry)
- whisk together lightly; the warm water, yeast and sugar. Let sit 10 minutes until foamy.
- whisk in the olive oil, egg and salt.
- Gradually beat in 11/2 Cups of flour to make a soft dough. about one minute.
- Turn the dough out onto a board and knead a FEW times to make a soft, springy dough ball. (use a little flour to keep from sticking)
- Place dough into a greased container and cover with plastic wrap. Let rise in a warm area until puffy, about an hour.
- While dough is rising, make the filling:
- Heat oil in a medium skillet and saute the onion, and zucchini until soft. Add the leafy greens and stir until just wilted. Drain any liquid. Stir in pepper and nutmeg.
- Set aside to cool. Preheat oven to 375 degrees F.
- In a separate bowl combine the c Set aside.
- Roll out the dough onto a lightly floured surface to a 10 inch round.
- Place the dough into a greased and cornmeal dusted tart pan.
- spread the dough evenly over the bottom and up the sides of the pan.
- Scrape the filling into the tart pan and bake for 35 to 40 minutes; until filling is set and golden brown.
- Let cool 15 minutes before cutting.
PIN IT!
Zuchinni’s are so delicious and grow so well. This is the perfect dish if you have an abundant crop.
I would really love to have a vegetable garden but I have 9 black fingers! One green one successfully grows rosemary and nothing else!
Ange, We do love our garden. Farmers markets and local food co ops are also great places to find excellent local produce. Thank so much for the visit!
I loved reading the history of this recipe! Medieval recipes fascinate me and I’ve never had a yeasted pastry crust! Your Savory Zucchini Tart looks and sounds amazing, Diane. I’ve featured it at this week’s Hearth and Soul Hop.
Wow! I really appreciate the feature April. That is very kind of you. I’ll look forward to the next great party!
With our without the peppers, you have an incredible dish!!!
Thank you Betsy!
This looks so delicious, Diane! I’m always looking for great ways to use up garden zucchini. Can’t wait to try this!
Hope your family loves as much as we did, Michelle. Let me know!
I love savory tarts, I have no idea why I don’t make them at home myself! Thanks for inspiring me to try it!
Thank You Katy! I hope you do make this tart. It’s very tasty.
Dave is one lucky guy. He was certainly well fed that day! The zucchini tart sounds so tasty and I love the idea of a mini version.
Lol, I spoil him because he works so hard. This tart was well received!
Oh yum, this looks so good, I love zucchini in savory pies like this!
Then you would love this recipe Joy!
Zucchini is such a great veggie to incorporate into so many recipes. I love the mini tarts for a pack and go lunch! The small servings would be great for a brunch to serve for guests too.
Sandra, My husband thought those mini tarts were just right for his lunch box. And so easy to handle and eat!
This looks amazingly delicious!
Thank you Kallee!
I am such a huge fan of zucchini. This recipe looks so filling and MOSTLY; delcious! I have a ton of zucchini in the refrigerator right now I need to use up, it seems to multiply on me pretty fast, lol. Thanks for sharing a recipe that gives me a bit more zucchini inspiration.
Besos
Heidy
Enjoy Heidy! This Zucchini Tart is a delicious way to use up that prolific vegetable!
This looks so good! And how cute is the mini tart?
This looks great. I’ve used broccoli, spinach, etc, but not zucchini. A must try!
It’s really good kelly! Zucchini is a great fit for this recipe!
This is a fabulous, hearty tart.
Thank you Janette
This looks great! I’m always looking for new recipes to use zucchini!
Enjoy Jessica. This is a tasty dish!
Your savory zucchini tart sounds awesome. A great way to use up the large delicious zucchini abundance.
Thank you Joanne. This is a good way to get the zucchini harvest used up. Great flavor!
FANTASTIC tart!!
I love everything with zucchini, and would loooooooove to try this great recipe
Thanks for sharing it Diane đŸ™‚