Zucchini Tomato Tart -

Overhead view of a savory zucchini tomato galette on a marble serving platter.

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

Cook Time 30

Dough chilling time 1

Total Time 1 50

Servings servings

Calories 425kcal

Author Ann Otis

Ingredients

Pie dough

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold unsalted butter
1/4 cup cold water

Whipped Feta

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

Vegetable Filling

1 zucchini halved lengthwise and cut into 1/4 inch slices
10 oz cherry tomatoes (about 2 cups), halved
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Egg Wash

1 egg yolk
splash water

Instructions

Pie Dough

In a medium mixing bowl, whisk together the flour and salt. Cut the butter into 1/2 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, 2 tablespoons of the olive oil and 1 tablespoon 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 remaining tablespoon of olive oil, and remaining tablespoon of herbs

Assemble the Tart

On a floured work surface, 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 1.5 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.

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