Tomato Zucchini Tart with Olive Oil Crust
Tomatoes were late bloomers this year, at least in my corner of the country. It was slim pickings until July, but now they’re everywhere and even the heirloom varieties are somewhat affordable. I’ve been busy making up for lost time, serving tomatoes in some form or another morning, noon and night. This Tomato Zucchini Tart with Olive Oil Crust is one of the better inventions to come out of this late-summer tomato glut.
How to Make Tomato Zucchini Tart
I imagine plenty of folks might head for the hills when they hear “vegetable tart”…thinking it’s too complicated for their cooking style. Not so! Check out how easy it is to bang this thing out in a few simple steps:
- Start by mixing the dough ingredients with a fork in a single bowl and then press it evenly in a tart pan.
2. Then, spread a thin layer of soft goat cheese along the bottom.
3. Top with a layer of thinly sliced zucchini along with salt and pepper.
4. Finish with sliced tomatoes of any variety and more salt and pepper.
Now it’s just a matter of getting it into a 400 degree oven and keeping yourself busy for the hour that it bakes. That’s it.
Is this Tart Healthy?
Heck Yes! This tart definitely gets a nod for nutrition from me. Using olive oil instead of butter means more healthy fats and less saturated ones. The crust is entirely whole grain and vegetables play a starring role. It calls for goat cheese, an ingredient that often gets a green light among folks with a lactose intolerance. And if you’d prefer this to be vegan, use a spreadable herby vegan cheese instead of goat cheese. The result is a tart that banks eight grams of fiber per serving all at 368 calories.
No-Roll, Press-in-the Pan Olive Oil Crust
While there’s nothing quite like a traditional all-butter, rolled out pastry crust, I’ve recently been digging the press-in-the-pan style of this recipe. It’s much quicker and easier to make, ideal for weeknight meals (or home cooks who think they can’t tackle pastry). I’m especially keen on this one, since it’s a whole-grain crust and is made with olive oil, which I always have in my pantry. You can make the crust a day ahead if you like, covering it with plastic and storing it in the fridge until you’re ready to fill and bake.
Other Good Fillings for Olive Oil Crust
Tomatoes and zucchini are just the starting point for what can go into this same crust. When not in season, consider these combinations:
- Sauté a few leeks with a large, thinly sliced bulb of fennel until tender. Add a couple of sprigs of fresh thyme instead of basil.
- Sauté a thinly sliced red onion with sliced cremini mushrooms until tender.
- Use as the crust for your favorite quiche filling.
- Take it in a sweet instead of savory direction by cutting the salt in half and filling with sliced fruit tossed with a few tablespoons of sugar.
How to Serve Tomato Zucchini Tart
I’ve mostly been serving this tart as part of weeknight dinners with a salad on the side. I also made it for a small dinner party alongside a charcuterie plate, a big salad, with peach pavlova for dessert. I also think it would be a great dish to bring to a potluck (enough lasagnas, people!). It’s just as suitable for brunch or lunch, and even packs up for desk or school lunches (though it’s on the delicate side). If you have leftovers, they warm up easily in the oven or toaster oven the next day.
If you like this Tomato Zucchini Tart, check out these other tart and pie recipes, too:
Tomato Zucchini Goat Cheese Tart with Olive Oil Crust
A bright, summery vegetable tart that is easy to make, healthy to eat, and plainly delicious. The crust is done in a single bowl using olive oil and whole-wheat flour and then pressed right in the tart pan. There’s no magic formula for how the tart is assembled. You can add more or less of the vegetables and it needn’t be Pinterest-pretty to be delicious. If tomatoes and zucchini are out of season, this works well with other vegetables, such as sautéed leeks, mushrooms, onions, and/or fennel.
For the crust
- 1 1/2 cups whole-wheat pastry flour
- ½ teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 3 tablespoons cold water
For the filling
- 4 ounces soft goat cheese (chèvre), at room temperature
- 2 medium zucchini
- 1 pound ripe tomatoes of any variety, including cherry tomatoes
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons roughly chopped fresh basil
Put an oven rack on the lowest level and preheat oven to 400 degrees F.
Put all of the crust ingredients into a medium bowl and mix until blended with a fork. Dump into a 9-inch tart pan and use your fingers to press the dough evenly into the pan and up the sides to form a thin crust. If you don’t have a tart pan, use a 9-inch cake pan (ideally spring form) and make your own ½-high border up the side.
Put the goat cheese into a small bowl and mix with a spoon so it becomes easily spreadable. If it’s too cold to spread, microwave on high for 15 to 20 seconds. Spread the goat cheese evenly along the surface of the unbaked crust.
Cut the zucchini into ¼-inch-thick rounds and lay over the goat cheese in concentric circles and slightly overlapping (you may have extra zucchini, so just store for another use). Lightly season with salt and pepper. Cut the tomatoes similarly and lay over the zucchini, slightly overlapping. Season again with salt and pepper.
Bake on the lowest rack until the crust begins to brown and the zucchini is very tender when poked with the tip of a knife, 1 hour. Drizzle with the olive oil and scatter the basil over the top.
Cut into wedges and serve warm or room temperature. Reheat leftovers in the oven.