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Savory Zucchini Tart

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Savory Zucchini TartSavory 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!

Fresh Zucchini

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.

Savory Zucchini Tart

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!Savory Zucchini 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!

Savory Zucchini Tart

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

See Detailed Nutrition Info on

Savory Zucchini Tart

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!Savory Zucchini Tart

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Comments

  6. KC the Kitchen Chopper

    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.

    Reply

  8. Sandra

    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.

    Reply

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