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
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!
