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This Zucchini and Herb Tart is not just a feast for the eyes; it’s a culinary masterpiece that elevates any gathering. With layers of tender zucchini nestled in a creamy, herb-infused filling, this tart is both elegant and satisfying. Perfect for brunch, lunch, or a light dinner, it’s a stunning vegetarian dish that will leave your guests craving more.
Why You’ll Love This Recipe
This Zucchini and Herb Tart is a showstopper that combines fresh flavors with a beautiful presentation. It’s simple enough for a weeknight meal but impressive enough for a special occasion.
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- Visual Appeal: The layered zucchini creates a gorgeous design that steals the spotlight.
- Flavorful Filling: Cream cheese and herbs bring a savory richness to every bite.
- Versatile Dish: Serve it warm or at room temperature, making it ideal for any occasion.
- Vegetarian Delight: Packed with fresh ingredients, it’s a wholesome option for everyone.
Ingredients
- 1 pre-made 9-inch pie crust
- 2 medium zucchinis, thinly sliced
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 egg, beaten (for egg wash)
How to Make Zucchini and Herb Tart
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and bake for 10 minutes until lightly golden. Remove from oven and set aside.
- In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, dill, basil, minced garlic, salt, and pepper. Mix until smooth and well combined.
- Spread the cream cheese mixture evenly over the baked pie crust.
- Layer the zucchini slices over the filling, starting from the outer edge and working your way in, overlapping the slices slightly.
- Drizzle the olive oil over the zucchini layer and season with a pinch of salt and pepper.
- Brush the edges of the crust with the beaten egg for a golden finish.
- Bake the tart for 30-35 minutes, or until the zucchini is tender and the edges are golden brown.
- Allow the tart to cool for a few minutes before slicing and serving.
Tips for the Best Results
- Use a mandoline slicer for perfectly uniform zucchini slices.
- Make sure the cream cheese is at room temperature for easy mixing.
- Feel free to add other herbs like thyme or parsley for extra flavor.
Easy Variations
- Swap zucchini for eggplant or a mix of summer squash for a different flavor profile.
- Add sautéed onions or caramelized garlic to the filling for an extra depth of flavor.
- Top with crumbled feta or goat cheese for a tangy twist.
What to Serve With It
- A crisp green salad with a lemon vinaigrette.
- Roasted cherry tomatoes for a burst of sweetness.
- A side of quinoa or couscous for added heartiness.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Recipe Card
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield/Servings: 8 servings
Ingredients:
- 1 pre-made 9-inch pie crust
- 2 medium zucchinis, thinly sliced
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh basil, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 egg, beaten (for egg wash)
Instructions:
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and bake for 10 minutes until lightly golden. Remove from oven and set aside.
- In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, dill, basil, minced garlic, salt, and pepper. Mix until smooth and well combined.
- Spread the cream cheese mixture evenly over the baked pie crust.
- Layer the zucchini slices over the filling, starting from the outer edge and working your way in, overlapping the slices slightly.
- Drizzle the olive oil over the zucchini layer and season with a pinch of salt and pepper.
- Brush the edges of the crust with the beaten egg for a golden finish.
- Bake the tart for 30-35 minutes, or until the zucchini is tender and the edges are golden brown.
- Allow the tart to cool for a few minutes before slicing and serving.
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Notes: This tart can be served warm or at room temperature, making it a perfect dish for any gathering.




















