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Close up of a slice of tomato zucchini tart (galette) on a plate

Zucchini Tomato Tart

This rustic zucchini and tomato tart is filled with creamy whipped feta, sweet cherry tomatoes and zucchini, and lots of herbs. It's a perfect summer appetizer, lunch or light dinner!
Course Appetizer, Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Dough chilling time 1 minute
Total Time 50 minutes
Servings 4 servings
Calories 605kcal
Author Ann Otis


Pie dough

  • 1 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • ¼ cup cold water

Whipped Feta

  • 6 oz feta cheese crumbled
  • 2 oz cream cheese softened
  • 1 clove garlic chopped
  • 2 tablespoons olive oil
  • 1 tablespoons chopped fresh herbs such as oregano, thyme and basil (or 1 teaspoon dried herbs)

Vegetable Filling

  • 1 zucchini halved lengthwise and cut into ¼ inch slices
  • 10 oz cherry tomatoes (about 2 cups), halved
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Egg Wash

  • 1 egg yolk
  • splash water


Pie Dough

  • In a medium mixing bowl, whisk together the flour and salt. Cut the butter into ½ inch cubes and cut into the flour mixture with fingers or a pastry blender.
  • Sprinkle in the cold water and work the dough with hands until you can form it into a ball. Flatten the ball into a disk and wrap in plastic wrap. Chill the dough for at least an hour.
  • Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Whipped feta

  • In a food processor, pulse together the feta and cream cheese until well combined.
  • Add the chopped garlic, olive oil and fresh or dried herbs. Process on high speed until smooth.

Vegetable Filling

  • Toss together the halved cherry tomatoes and sliced zucchini with salt and pepper, the olive oil, and remaining herbs

Assemble the Tart

  • Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spead the whipped feta evenly in the center until about ⅕ inches from the edge. Spread the tomato and zucchini mixture on top.
  • Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
  • Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 30-40 minutes until crust is deeply golden and vegetables are tender.
  • Serve warm or at room temperature.


Calories: 605kcal | Carbohydrates: 37g | Protein: 13g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 163mg | Sodium: 974mg | Potassium: 370mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1590IU | Vitamin C: 25.2mg | Calcium: 258mg | Iron: 2.9mg