Zucchini and Tomato Tart with Whipped Feta [Savory Galette]

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!

Have you ever had/made whipped feta? It’s a creamy blend of salty feta and cream cheese with a little olive oil and some seasonings and it is delicious as a dip, or spread on some crostini. I’ve been on a bit of a Mediterranean kick lately (see last week’s Mediterranean Buddha bowls), and I’ve been brainstorming more ways to bring whipped feta into our lives.

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A rustic zucchini tomato tart on a wooden board with a slice take out

Enter this incredible zucchini tomato tart. Normally whipped feta is served cold, but I saw no reason it wouldn’t be just as good warm, in a rustic tart filled with fresh seasonal vegetables. As occasionally happens, I was right!

Filling the tart first with whipped feta also has the added bonus of keeping the juicy tomatoes from soaking the crust as they bake (a common tomato tart complication).

There’s nothing fussy about this tart either. In fact if we want to get all technical, this is really a galette. No special pan is needed, just roll out my super simple 4-ingredient all-butter pie dough, put your stuff on top, and fold up the sides to keep your fillings contained while it bakes. Galettes can be sweet or savory, and make for a casual and pretty presentation.

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

We had this tomato zucchini tart as a light dinner with a green salad, but it would make a terrific appetizer or lunch dish too! You could even divide the dough in 4 and make individual tarts.

Here’s how I made this zucchini and tomato tart (galette)

Make the pie dough

*Note: For plenty of tips on making the BEST pie dough, check out my perfect pie crust post on Coco and Ash.

1.Whisk flour and salt together in a bowl. Cut in pieces of cold butter with a pastry blender or your fingers. Sprinkle in ice water and quickly work the mixture into a ball with your hands.

2. Flatten the ball into a disc and wrap in plastic wrap. Refrigerate the dough for at least an hour.

Ingredients for all butter pie dough in a mixing bowl, and next to it pie dough formed into a disc and wrapped in plastic wrap

3. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Make the whipped feta

3. In the bowl of a food processor, pulse the feta and cream cheese together until combined.

4. Add a clove of chopped garlic, two tablespoons of olive oil, a pinch of black pepper and about a tablespoon of chopped fresh herbs such as thyme, oregano and basil. You can use a teaspoon of dried herbs instead if you prefer. Process on high speed until fairly smooth.

Ingredients for whipped feta in a food processor, next to it blended ingredients for whipped feta in a food processor

Cut and season the vegetables

5. Cut the zucchini in half lengthwise and slice crosswise into 1/4 inch thick slices.

6. Halve the cherry tomatoes. Toss the tomatoes and zucchini with a large pinch of salt, some black pepper, another tablespoon of chopped herbs, and two tablespoons olive oil.

sliced zucchini on a cutting board, next to that halved cherry tomatoes and and sliced zucchini in a glass bowl

Assemble the tart

7. Roll the pie dough into a large rough circle about 12 inches wide. Fold the dough in half and transfer to the lined baking sheet.

8. Spread the whipped feta in an even layer, to about 1.5 inches from the edge.

9. Pile the tomato zucchini mixture over the whipped cheese, discarding any accumulated juices from the bowl.

Pie dough rolled out and topped with whipped feta and a tomato zucchini mixture

Bake the tart

10. Mix an egg yolk with a splash of cold water and brush it onto the top of the crust.

11. Bake in the preheated oven 30 – 40 minutes until golden and vegetables are tender.

Unbaked tomato zucchini tart on a baking sheet being brushed with egg was, next to image of baked tart

Voilà! Gorgeous, right?

Overhead view of tomato zucchini tart on a baking sheet

Slice and serve warm or at room temperature. Leftovers are great for lunches 🙂

Slice of tomato zucchini tart (galette) on a plate with a green salad

Enjoy! xx

Sound good to you? If you make this zucchini tomato tart with whipped feta, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!

Or pin for later! ↓↓↓

A rustic zucchini tomato tart on a wooden board with a slice taken out

Products I used to make this zucchini tomato tart

Close up of a slice of tomato zucchini tart (galette) on a plate
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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
Keyword savory galette, tomato zucchini galette, whipped feta
Prep Time 20 minutes
Cook Time 30 minutes
Dough chilling time 1 minute
Total Time 50 minutes
Servings 4 servings
Calories 605 kcal
Author Ann

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
  • 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 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

  1. 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.

  2. 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.

  3. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Whipped feta

  1. In a food processor, pulse together the feta and cream cheese until well combined.

  2. Add the chopped garlic, olive oil and fresh or dried herbs. Process on high speed until smooth.

Vegetable Filling

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

Assemble the Tart

  1. 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.

  2. Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.

  3. 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.

  4. Serve warm or at room temperature.

Nutrition Facts
Zucchini Tomato Tart
Amount Per Serving
Calories 605 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 25g156%
Cholesterol 163mg54%
Sodium 974mg42%
Potassium 370mg11%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 5g6%
Protein 13g26%
Vitamin A 1590IU32%
Vitamin C 25.2mg31%
Calcium 258mg26%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.



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