Well, this savory tart was the pie my mom used to make for me when I was little to get me to eat zucchini. The savory zucchini tart is packed with zucchini, but deliciously enhanced with lots of melted cheese. It’s a savory tart that can be prepared really quickly and with very few ingredients, but it’s delicious not only hot with melted cheese but also warm and cold, so it’s perfect to take to work or on a picnic. I’ve tried it, and it’s delicious, even with puff pastry, but I’m offering you the classic version, just as Meri made it. You can also try the savory eggplant tart! Let’s see how to prepare the savory zucchini tart.
OTHER RECIPES WITH ZUCCHINI
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Preparing the Savory Zucchini Tart
- 1 sheet Puff Pastry (round)
- 4 Zucchini
- 7 oz Smoked Cheese
- 4 tbsps Extra Virgin Olive Oil
- to taste Salt
- 4 tbsps Breadcrumbs
- 3 tbsps Grated Parmesan Cheese
Tools
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- Baking Pan
Preparation
Wash the zucchini and slice them. They don’t need to be too thin, no mandolin needed. Line a baking sheet with parchment paper. Sprinkle with breadcrumbs.
Place the zucchini slices side by side without overlapping. Season with salt, a sprinkle of breadcrumbs, and a drizzle of oil. Bake at 350°F for 20-25 minutes or until golden brown.
Slice the smoked cheese. Unroll the puff pastry. Layer zucchini. Cover with cheese slices and more zucchini. Finish with a bit of grated Parmesan and bake at 350°F for 20-25 minutes. Serve hot, but it’s also delicious warm.
Storage
This savory tart can be stored in the fridge for two or three days.
