Zucchini and cherry tomato savory tart, a simple and quick rustic dish, perfect as a last-minute dinner saver or as an appetizer for special occasions. The recipe is super quick and does not require particular preparations or pan-cooking before filling the puff pastry. It’s one of those recipes where you slice the vegetables, fill the pastry and bake. In short, a no-fuss recipe, ideal for those with little time to spend at the stove or for evenings when you get home late and have nothing ready and little desire to cook. One tip: slice the zucchini thinly and all the same thickness for better and even cooking.
To make this savory tart more colorful, I added cherry tomatoes halved. Alternatively, you can use small round tomatoes (pomodori pizzutelli), always sliced. A bit of grated cheese and oregano to make it even more tasty, then into the oven. In a few minutes you’ll have a dinner saver ready, which you can also prepare in advance. Perfect for a buffet, for a quick lunch at work or to take on a trip and accompany dishes of all kinds. I baked it in the oven, but you can also cook it in an air fryer, obviously decreasing temperature and cooking times. Now, let’s go to the kitchen together, because the zucchini and cherry tomato savory tart will be ready in a click!
If you’re interested in other tasty and quick rustic recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 sheet puff pastry (round)
- 2 zucchini
- 4 oz cherry tomatoes
- 3 tbsp breadcrumbs
- 3 tbsp grated Parmesan
- extra virgin olive oil (to taste)
- salt (to taste)
- pepper (to taste)
- oregano (to taste)
Tools
- Tart Pan 9.5 in
- Cutting Board
- Knife
Steps
First of all, wash the vegetables and pat them dry with paper towels. Trim the ends of the zucchini and slice them into thin rounds. Then halve the cherry tomatoes. Unroll the puff pastry and place it inside a baking dish with its parchment paper. Arrange the edges neatly and prick the bottom with a fork.
Then sprinkle the breadcrumbs and oregano and arrange the zucchini slices side by side, slightly overlapping. Add the halved cherry tomatoes, season with salt and pepper and sprinkle the surface with grated cheese. Add a little more oregano, a drizzle of olive oil and bake in a preheated oven at 356°F (fan-assisted) for 25 minutes, or until the pastry is golden.
As soon as the tart is ready, remove it from the oven, slice and serve.
Storage and tips for the zucchini and cherry tomato savory tart
The savory tart can be prepared in advance and stored in a cool, dry place, covered with a glass dome. When ready to serve, simply warm it for a few minutes in the oven, in the microwave or in an air fryer.
FAQ Questions and Answers for the zucchini and cherry tomato savory tart
What can I substitute for zucchini?
Alternatively, you can use eggplants, only cherry tomatoes or other seasonal vegetables you like.
