Parmesan Tomato Zucchini Tart

Is it a tart? Is it a pizza? Is it a galette? Whatever you call it, this will be one of your new favorite ways to use up fresh tomatoes, zucchini, and herbs.

OH, and maybe some parmesan cheese? I think yes.

I’ve been seeing a few of these beautiful tarts over the past few years and had to give it a try myself! This parmesan tomato zucchini tart is SO easy to make with just a handful of simple ingredients like veggies, cheese, olive oil, and your favorite pie crust (yes, I highly recommend my pie crust recipe). The layered spiral pattern is optional, but it just makes it that much prettier.

Bring this to your next summer brunch, lunch, baby shower, or birthday and enjoy!

What is a galette?

Okay, there isn’t an easy answer for this! A galette is basically a free-form pie, cake, or pastry with filling, which can mean so many different things in many different countries and cultures. Maybe not super helpful, I know, but just know that you can really customize a galette to make it your own!

Today we’re making a savory galette-slash-tart because there’s something SO fun and unique about a savory pastry (like my Pizza Puff Pastry Tarts!)

Everything you’ll need to make this tomato zucchini tart

Even though this zucchini tart looks a little fancy (and maybe complicated) it’s actually MUCH easier to make than you think and requires very simple ingredients! Here’s what you’ll need:

Pie crust: you can absolutely use store-bought pie crust for ease, or feel free to make your own! My famous all butter pie crust would be perfect in this recipe.
For the base: you’ll need garlic, olive oil, parmesan cheese, salt, and pepper for the base of the tart before adding the toppings.
For topping: we’re adding both zucchini and tomato slices (I like Roma or plum tomatoes) in a spiral to create that pretty galette look! Finish it off with the same ingredients you used for the base, plus some fresh basil.

Customize your zucchini tart

There are plenty of ways to make this tomato zucchini tart your own, too! Here are some ideas:

Pick your produce: feel free to use all zucchini (or a mix of zucchini and yellow squash), all tomato, or even try adding red onion, sweet corn or spinach.
Try a new cheese: I love the saltiness that parmesan cheese adds, but you could use a sharp cheddar, goat cheese, feta, or even a spreadable cheese like Boursin.
Add extra flavor: I think dollops of pesto would also be delicious on this zucchini tomato tart. Try my Cilantro Pistachio Pesto!

Can I use puff pastry?

Sure! Instead of a pie crust, you could thaw and lay out a puff pastry sheet, arrange everything on the sheet, brush an egg wash on the edges, and bake it up!

Our favorite ways to serve this tart

I love to serve this zucchini tomato tart with a simple arugula salad and a drizzle of balsamic glaze. Looking to make your own balsamic glaze? Here’s how:

Add 1 cup balsamic vinegar and 2 teaspoons sugar to a small pot and place over medium heat.
Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half and coats the back of a spoon, about 20 minutes.
Immediately drizzle over the tart. If it thickens after cooling, simply reheat until it has thinned and can be easily drizzled.

Storing tips

If you have any of the tomato zucchini tart left over, simply store slices in an airtight container in the refrigerator for up to 5 days. Reheat it in the oven until warmed through.

More appetizers you’ll love

Get all of my appetizer recipes here!

I hope you love this savory parmesan tomato zucchini tart! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Serves6 servings

Gorgeous tomato zucchini tart topped with summery produce and savory parmesan cheese. This easy zucchini tomato galette requires just a handful of simple ingredients and can be made with homemade or store-bought pie crust! It’s deliciously flaky and perfect for lunch, brunch, or as an appetizer.

Ingredients

1 pie crust (homemade* or store-bought), thawed and rolled out into a 12-inch disc
2 small cloves garlic, finely minced
¼ cup extra virgin olive oil
½ teaspoon kosher salt, divided
Freshly ground black pepper
4 ounces (½ cup) finely shredded parmesan cheese
2 smaller zucchini, sliced into ⅛-inch thick rounds
4-5 roma or plum tomatoes, sliced into ⅛-inch thick rounds
4-6 fresh basil leaves, julienned

Instructions

Preheat the oven to 400ºF and line a large baking sheet with parchment paper.
In a small bowl, stir together the olive oil and minced garlic. Place the rolled-out pie dough on the prepared baking sheet and use a brush to spread half of the garlic oil mixture (we’ll use the other half later) over the pie dough, all the way to the edges. Grate half of the parmesan cheese (about ¼ cup) onto the dough and season with ¼ teaspoon salt and a few grinds of freshly ground black pepper.
Starting in the center of the pie dough, layer the zucchini and tomato slices, alternating between the zucchini and tomato and working outward in a spiral, until you’ve reached the edge of the pie dough.
Gently brush the remaining garlic oil on top of the zucchini and tomatoes, season with ¼ teaspoon salt and freshly ground black pepper, and grate the remaining parmesan cheese (about ¼ cup) on top. Bake for 30 minutes or until the pie crust is golden and crisp. Top the tart with julienned basil and slice into 6 slices. Enjoy!

Recipe Notes

*Try my favorite homemade pie crust!
I love to enjoy this with a simple arugula salad! This is also delicious with a little balsamic glaze on top.

Nutrition

Serving: 1slice (based on 6)Calories: 353calCarbohydrates: 24.2gProtein: 9.4gFat: 24.7gSaturated Fat: 8.3gFiber: 1.6gSugar: 2.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats