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Fresh Tomato and Zucchini Tart: A Taste of Summer

The first time I tasted a tart like this, it was at a sun-drenched Provençal market. The air buzzed with cicadas and the scent of lavender, and this vibrant tart, bursting with the sweetness of ripe tomatoes and the subtle freshness of zucchini, was a revelation. Each bite was an edible postcard, a reminder of warm afternoons and the simple joy of seasonal flavors. I’ve been chasing that taste ever since, and this recipe, honed over the years, is the closest I’ve come to capturing that perfect moment.

Recipe Overview

Prep Time: 43 minutes
Cook Time: 25 minutes
Total Time: 68 minutes
Servings: 8-10
Yield: 1 tart
Dietary Type: Vegetarian

Ingredients

For the Crust:

4 ounces cream cheese, softened
4 ounces butter, softened
1 1/4 cups flour
1/8 teaspoon salt
1 tablespoon minced fresh chives

For the Filling:

2/3 cup kalamata olives, pitted, coarsely chopped
4 teaspoons anchovy fillets, chopped
1 tablespoon drained capers
3 large ripe tomatoes, thinly sliced
2 tablespoons olive oil
1 tablespoon garlic, finely chopped
2 small zucchini, shredded on the large holes of a box grater (about 1 ½ cups)
Fresh basil leaves (to garnish)
Freshly ground black pepper
Salt

Equipment Needed

Food processor or mixing bowl
Rolling pin
11-inch fluted tart pan with removable bottom
Parchment paper or foil
Pie weights or dried beans
Medium bowl
Medium skillet

Instructions

Make the Pastry: In a food processor or mixing bowl, blend the cream cheese and the butter until smooth.
Add the flour and salt and mix just until the dough starts to form a ball. Be careful not to overmix.
Sprinkle the chives on a clean work surface.
Turn out the dough and knead lightly until the chives are incorporated evenly throughout.
Pat the dough into a disc about ½ inch thick. This will make it easier to roll out later.
Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes and up to 1 day. This chilling period allows the gluten to relax, resulting in a more tender crust.
Remove the dough from the refrigerator and let it stand at room temperature for about 10-15 minutes to soften slightly. This makes it easier to roll out without cracking.
On a well-floured work surface, roll the dough into a 13 to 14 inch round. Ensure the dough doesn’t stick to the surface; add more flour if needed.
Roll the pastry onto the rolling pin and gently unroll it over an 11 inch fluted tart pan with a removable bottom.
Carefully fit the dough evenly into the pan without stretching it. Stretching the dough can cause it to shrink during baking.
Trim the overhanging dough to 1 inch from the rim.
Fold the excess dough over and press it into the side of the pan, creating a slightly thicker edge. This will help prevent the crust from slumping.
Refrigerate the tart shell for 20 minutes, or until firm. This further chilling helps prevent shrinkage during baking.
Preheat the oven to 400°F (200°C).
Line the chilled tart shell with parchment paper or foil and weigh down with pie weights or dried beans. This prevents the crust from puffing up during baking.
Bake for 15 minutes.
Remove the foil and weights and bake 10 minutes longer, or until just set and golden. Watch carefully to prevent burning.
Transfer to a rack to cool completely; then remove the fluted rim and place the shell on a serving platter.
Prepare the Filling: In a medium bowl, stir together the olives, anchovies, and capers.
Spread the mixture evenly over the bottom of the baked shell. This briny base provides a wonderful counterpoint to the sweetness of the tomatoes.
Starting at the edge, layer the tomato slices in overlapping, concentric circles. Arrange the tomatoes attractively for a beautiful presentation.
Season generously with lots of freshly ground black pepper and salt. Don’t be shy with the seasoning; it really brings out the flavors of the tomatoes.
Heat the olive oil in a medium skillet over medium-high heat.
Add the garlic and stir, over medium-high heat, for 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
Add the zucchini, season with salt and pepper, and stir until softened slightly, about 1 minute. You want the zucchini to retain a bit of bite.
Spoon the zucchini over the tomatoes and garnish with fresh basil leaves.
Serve at room temperature.

Expert Tips & Tricks

For an even more intensely flavored crust, try infusing the butter with herbs like thyme or rosemary before making the pastry.
If you don’t have a tart pan with a removable bottom, you can use a regular pie plate. Just be sure to grease it well before adding the dough.
If your tomato slices are very juicy, you can sprinkle a little cornstarch or semolina over the olive-anchovy mixture before adding the tomatoes. This will help absorb any excess moisture and prevent the crust from becoming soggy.
For a vegan version, you can substitute the cream cheese and butter in the crust with vegan alternatives. Just be sure to choose high-quality vegan products that melt and behave similarly to dairy-based ingredients.
Adding a sprinkle of Parmesan cheese over the tomato slices before topping with the zucchini adds a nice savory note.

Serving & Storage Suggestions

Serve this tart at room temperature as a light lunch, appetizer, or side dish. It pairs beautifully with a simple green salad and a crisp glass of white wine.

Leftovers can be stored in the refrigerator for up to 2 days. Cover the tart loosely with plastic wrap to prevent it from drying out. The crust may soften slightly upon refrigeration. This tart is best eaten fresh, as the crust can become soggy over time. Reheating is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	283.9 kcal	N/A
Calories from Fat	192 g	68%
Total Fat	21.4 g	32%
Saturated Fat	11.1 g	55%
Cholesterol	46.1 mg	15%
Sodium	296.5 mg	12%
Total Carbohydrate	20.1 g	6%
Dietary Fiber	2.1 g	8%
Sugars	2.4 g	N/A
Protein	4.4 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use a gluten-free flour blend for the crust.
Spicy Kick: Add a pinch of red pepper flakes to the zucchini mixture for a touch of heat.
Herb Variations: Experiment with different herbs like oregano, thyme, or marjoram in the zucchini mixture.
Cheese Lovers: Sprinkle some crumbled feta or goat cheese over the tomatoes before adding the zucchini.
Seasonal Twist: Use different vegetables depending on the season. Roasted bell peppers, eggplant, or asparagus would all be delicious additions.

FAQs (Frequently Asked Questions)

Q: Can I make the tart crust ahead of time?
A: Yes, you can make the tart crust up to 2 days in advance. Store it in the refrigerator, tightly wrapped in plastic wrap.

Q: Can I use different types of tomatoes?
A: Absolutely! Heirloom tomatoes, cherry tomatoes, or even sun-dried tomatoes would all work well in this tart.

Q: I don’t like anchovies. Can I leave them out?
A: While the anchovies add a unique depth of flavor, you can certainly omit them. Consider adding a pinch of sea salt or a dash of Worcestershire sauce for a similar umami flavor.

Q: My crust shrank during baking. What did I do wrong?
A: Shrinkage can occur if the dough is over-worked or not chilled properly. Be sure to avoid over-mixing the dough and chill it thoroughly before baking.

Q: How do I prevent the bottom crust from getting soggy?
A: Blind baking the crust with pie weights and a layer of parchment paper helps prevent the bottom from becoming soggy. You can also brush the baked crust with a thin layer of egg white before adding the filling to create a moisture barrier.

Final Thoughts

This Fresh Tomato and Zucchini Tart is more than just a recipe; it’s a celebration of summer’s bounty. With its flaky crust, vibrant flavors, and beautiful presentation, it’s sure to impress your family and friends. Don’t be afraid to experiment with different herbs and vegetables to create your own unique twist. So, gather your ingredients, preheat your oven, and get ready to transport yourself to a sun-drenched Mediterranean paradise. Bon appétit!

Fresh Tomato and Zucchini Tart Recipe