Scent of Spring: The Savory Tart with Zucchini, Mozzarella and Pesto
With March arriving, the air changes and, let’s admit it, the desire for sunnier, lighter and more colorful dishes starts to appear. Days get longer and the kitchen fills with new aromas: it’s the perfect time to say goodbye to hearty winter recipes and welcome something fresh, without giving up a touch of indulgence.
Today I suggest a Savory Tart with Zucchini, Mozzarella and Pesto, a true preview of the spring that is about to bloom. Imagine a homemade, crumbly pâte brisée crust that encloses the sweetness of very thinly sliced zucchini, the gooey creaminess of melted mozzarella and the unmistakable character of Genovese pesto added only at the end, to preserve all its aroma.
This recipe is ideal for a light lunch in the garden, a picnic out of town or a tasty dinner with friends. It’s quick to prepare, beautiful to look at and wins you over from the first bite.
Are you ready to bring a little spring to the table? Follow me in the kitchen and I’ll explain how to make it step by step, but first take a look below at other spring savory tart recipes 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 559.87 (Kcal)
- Carbohydrates 31.07 (g) of which sugars 1.11 (g)
- Proteins 27.53 (g)
- Fat 37.14 (g) of which saturated 21.14 (g)of which unsaturated 11.98 (g)
- Fibers 1.97 (g)
- Sodium 742.37 (mg)
Indicative values for a portion of 222 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Savory Tart with Zucchini, Mozzarella and Pesto
- 1 1/4 cups 00 flour (all-purpose)
- 5 1/3 tbsp butter (cold, cut into cubes)
- 3 1/3 tbsp water (ice-cold)
- 1 pinch salt
- 2 medium zucchini (medium)
- 2 large eggs (large)
- 7 oz mozzarella (well drained)
- 2/3 cup Grana Padano, grated (or Parmigiano Reggiano or Pecorino)
- 4 tbsp Genovese pesto
- 1 pinch thyme (fresh or dried)
- 2 pinches salt
- to taste black pepper (ground)
Tools
- 1 Tart pan for savory tart 7 7/8 in diameter
- 1 Bowl
- 1 Rolling pin
- 1 Mandoline
Preparation of the Savory Tart with Zucchini, Mozzarella and Pesto
1. Prepare the pâte brisée: In a food processor or by hand, quickly work the flour with the butter (cold) and a pinch of salt until you obtain a sandy mixture.
Add the ice-cold water little by little, mixing quickly until the dough comes together into a uniform ball.
Wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
2. Prepare the crust and the zucchini: Take the dough back and roll it out with a rolling pin on a floured surface.
Line the base of the tart pan (7 7/8 in) previously buttered or lined with parchment paper.
Prick the bottom with the tines of a fork. Wash the zucchini and slice them into very thin rounds.
3. Assemble the tart: Place a first layer of raw zucchini on the bottom of the pâte brisée. Sprinkle with half of the Grana Padano.
In a small bowl, beat the eggs with salt, pepper and a little thyme, then pour half over the first layer.
Continue with a second layer of zucchini, the remaining grated cheese and the rest of the beaten eggs.
4. Baking: Bake on the middle rack of the oven, in conventional mode, preheated to 356°F for 20 minutes.
Meanwhile, slice the mozzarella into slices or cubes (make sure it is very dry so it does not release too much water).
After the first 20 minutes, remove the tart, distribute the mozzarella over the surface and bake for another 10 minutes, until the cheese is melted and slightly golden.
5. The finishing touch: Once you have taken the savory tart out of the oven, let it cool for a couple of minutes. Before serving, spoon the pesto over the surface.
Let it rest a few minutes before serving; it’s also delicious at room temperature.
Storage, tips and variations
The Savory Tart with Zucchini, Mozzarella and Pesto is excellent just out of the oven, but it can also be prepared in advance:
In the refrigerator: You can keep it in an airtight container or covered with cling film for 2-3 days. I recommend reheating it slightly in the oven or air fryer before eating to restore crispness to the base.
In the freezer: If the ingredients used are fresh (not previously thawed), you can freeze it already baked and portioned. It keeps for about 1 month. Thaw in the refrigerator and reheat in the oven at 320°F to refresh it.
Note on the Pesto: If you expect some leftovers, the pesto added cold may darken slightly over time. This is completely normal, but for aesthetics it’s best to add it fresh at the moment of serving.
Perfect zucchini: Slice the zucchini into very thin rounds (use a mandoline if you have one). Since they are used raw, the thin thickness will ensure even cooking and a melting texture.
No more sogginess: Mozzarella is the most “tricky” ingredient. If you use fresh packed mozzarella, cut it into cubes at least an hour before and let it drain well. Alternatively, you can use pizza mozzarella (the block type), which releases less liquid.
The secret of the base: Pricking the bottom of the pâte brisée is essential to prevent it from puffing up during baking, creating a uniform space for the filling.
Tasty variations
Want to personalize the recipe? Here are some ideas to change the flavor starting from the same base:
“Rustic” version: Replace the mozzarella with fresh pecorino or smoked provola for a stronger taste that pairs wonderfully with the pesto.
Touch of the sea: Add some anchovy fillets in oil on top of the zucchini before baking. The salty contrast with the sweetness of the zucchini is surprising.
Crunchy variant: Sprinkle the surface, together with the final pesto, with toasted pine nuts or chopped pistachios for an irresistible crunchy touch.
Gluten-free: You can make the pâte brisée using a universal gluten-free flour mix; it will hold the filling perfectly.
Other recipes
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FAQ (Questions and Answers)
Can I use puff pastry instead of pâte brisée?
Certainly! Puff pastry will make the tart more airy and buttery. Remember, however, that pâte brisée is more resistant to the moisture from the zucchini and mozzarella, keeping a crisper base.
Can I cook the zucchini before adding them?
Yes, if you prefer a more intense flavor you can sauté them in a pan with a drizzle of oil for 5 minutes. However, by slicing them thinly and using them raw as indicated in the recipe, you’ll get a lighter dish and taste all the fresh vegetable flavor.
Which type of pesto is better to use?
The classic Genovese pesto is ideal. If you buy it ready-made, make sure it’s good quality. If you make it at home, add it strictly cold to avoid oxidizing the basil with the heat of the freshly baked tart.
The mozzarella releases too much water, how do I prevent the base from becoming soggy?
The secret is threefold: drain the mozzarella well for at least an hour, use Grana Padano at the base to create a “shield” and make sure the oven is very hot when you bake the tart.
