Summer savory tart with zucchini and cherry tomatoes, perfect to prepare in summer for lunches, snacks, aperitifs, and dinners with friends, also great to bring to the office for lunch! I don’t know about you, but I love savory tarts in every shape and topping, however, this summer savory tart holds a special place in my heart because my grandmother always made it, and so for me and my friends, it became Grandma’s savory tart! Enough talking now, rush to the kitchen and try the recipe!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Summer Savory Tart with Zucchini and Cherry Tomatoes
- 1 roll puff pastry (round)
- 5 eggs (XL size)
- 1 zucchini (medium-sized)
- 100 g cherry tomatoes
- 6 leaves basil (fresh)
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Useful Tools
- Tart Pan
- Bowl
- Hand Whisk
- Parchment Paper
Preparation of the Summer Savory Tart with Zucchini
In a bowl, pour the eggs, chopped fresh basil, a pinch of salt, ground pepper to taste, the oil, and mix for a few minutes with a hand whisk.
Clean, wash, and dry zucchini and cherry tomatoes, leave the tomatoes whole, and slice the zucchini into rounds, set aside.
Line the tart pan with parchment paper (if necessary, trim the edges), place the round puff pastry on top, and pour the egg mixture inside.
On the surface of the tart, arrange the slices of zucchini and cherry tomatoes, making sure not to let them sink, slightly fold the edge over itself.
Preheat the oven to 482°F and when hot, bake the savory tart, cook for 25 minutes or until the puff pastry is golden brown (cooking times may vary depending on the oven because not all ovens are the same), once cooked, remove from oven, let cool slightly and serve, great both warm and cold!
SUMMER SAVORY TART WITH ZUCCHINI AND CHERRY TOMATOES, a dive into the dish!
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