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!
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.
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!