Ingredients

For the Dough:

• • 150g flour
  • 70g butter
  • 2 tablespoons parsley, finely chopped

• 2 tablespoons water
• Salt and pepper to taste

For the Filling:

• • 100g crème fraîche

• • 100g Greek yogurt
  • 1 egg
  • Salt and pepper to taste

• • 1 yellow zucchini
  • 1 green zucchini
  • 1 bay leaf

• 20g butter
• 1 onion, finely chopped

Prep Time, Cook Time, and Total Time

• • Prep Time: 30 minutes

• • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 6

• Calories per Serving: 270 kcal

Steps to Prepare

1. Make the Dough

1. 1. In a large bowl, combine the flour, butter, parsley, salt, and pepper. Use your fingers or a pastry cutter to blend the butter into the flour until the mixture resembles coarse crumbs.
   2. Add the water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.

1. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 20 minutes.

2. Prepare the Filling

1. 1. In a skillet, melt the butter over medium heat. Add the onion and bay leaf, and sauté until the onion becomes translucent and fragrant. Remove the bay leaf and set aside.
   2. Thinly slice the yellow and green zucchini into even rounds. Lightly season with salt and let them sit for 5 minutes to draw out excess moisture. Pat dry with a paper towel.

3. Mix the Creamy Base

1. In a bowl, whisk together the crème fraîche, Greek yogurt, and egg. Season with salt and pepper to taste. Set aside.

4. Assemble the Tart

1. 1. Preheat your oven to 375°F (190°C).
   2. Roll out the dough on a lightly floured surface to fit your tart pan (approximately 9 inches in diameter). Transfer the dough to the tart pan and press it into the edges. Trim any excess dough.

1. 1. Spread the sautéed onions evenly over the crust.
   2. Pour the creamy filling mixture over the onions, spreading it out evenly.
   3. Arrange the zucchini slices in a circular pattern, alternating between green and yellow slices for visual appeal.

5. Bake the Tart

1. Bake the tart in the preheated oven for 35-45 minutes, or until the filling is set and the crust is golden brown.
2. Remove the tart from the oven and let it cool for 10 minutes before slicing and serving.

Why This Recipe is Timeless

The rustic zucchini tart encapsulates the beauty of simplicity and the joy of seasonal cooking. Its versatility allows it to shine as a meal centerpiece or a delightful side dish, adapting seamlessly to a variety of occasions. By incorporating fresh zucchini and aromatic herbs, this recipe pays homage to nature’s bounty, making it a perfect dish for summer or early fall when zucchini is at its peak.

The tart’s buttery, herb-infused crust complements the creamy filling, creating a balance of textures and flavors that’s both satisfying and indulgent. It’s a dish that invites creativity, allowing you to experiment with different vegetables, cheeses, and herbs to make it uniquely your own. Its timelessness lies in its ability to bring comfort and elegance to the table, no matter the season or occasion.

Nutrition Facts (Per Serving)

• • Calories: 270 kcal
  • Protein: 7 g

• • Carbohydrates: 21 g
  • Fat: 18 g
  • Saturated Fat: 10 g

• • Cholesterol: 60 mg
  • Sodium: 180 mg
  • Fiber: 2 g

• Sugar: 3 g

FAQs

1. Can I use other vegetables instead of zucchini?
Yes! This tart is versatile and works well with vegetables like eggplant, tomatoes, or even roasted red peppers.

2. What type of tart pan should I use?
A 9-inch tart pan with a removable bottom is ideal for easy serving and presentation.

3. Can I make the dough ahead of time?
Absolutely. The dough can be made up to two days in advance and stored in the refrigerator. Let it soften slightly at room temperature before rolling out.

4. Can I freeze the tart?
Yes, the baked tart can be frozen. Wrap it tightly in plastic wrap and foil, and freeze for up to two months. Reheat in the oven at 350°F (175°C) until warmed through.

Tips for Success

• • Chill the Dough: Allowing the dough to rest in the refrigerator ensures a flakier crust and makes it easier to handle.

• • Pat the Zucchini Dry: Removing excess moisture from the zucchini prevents the tart from becoming soggy.
  • Pre-Bake the Crust: For an extra crisp crust, consider blind baking the crust for 10 minutes before adding the filling.
  • Use Fresh Herbs: Fresh parsley in the dough adds a fragrant, earthy flavor that enhances the overall taste.

Storage Tips

1. Refrigeration: Store leftover tart in an airtight container in the refrigerator for up to three days. Reheat slices in the oven or microwave before serving.
2. Freezing: Wrap the tart tightly in foil and freeze for up to two months. Thaw overnight in the refrigerator and reheat in the oven before serving.

Conclusion

The rustic zucchini tart with herb-infused crust is more than just a dish—it’s a celebration of the art of cooking. From the buttery, flaky crust to the creamy, flavorful filling, every bite offers a harmonious blend of textures and tastes. This tart captures the essence of simplicity, allowing fresh ingredients to shine in all their natural glory.

What makes this recipe truly timeless is its adaptability. Whether you’re hosting a summer brunch, preparing a quick weeknight dinner, or contributing to a potluck, this tart is sure to impress. It’s versatile enough to accommodate different vegetables, cheeses, or herbs, making it a dish that evolves with the seasons and your preferences.

Moreover, the act of making this tart—from crafting the dough to arranging the zucchini slices—is a deeply satisfying culinary experience. It’s a recipe that invites you to slow down, savor the process, and connect with the joy of cooking.

Ultimately, this rustic zucchini tart is a testament to the beauty of homemade food. It’s a dish that brings people together, sparks conversations, and creates lasting memories. With its timeless appeal and unbeatable flavor, it’s a recipe you’ll turn to again and again, cherishing its ability to nourish both body and soul. So roll up your sleeves, preheat your oven, and discover the magic of this delightful tart—it’s a journey worth taking.