If you’re looking for a tasty and quick dinner idea, the rustic zucchini and potato tart is the ideal solution. This dish stands out for a rich filling based on boiled potatoes mashed and sautéed zucchini, made irresistible by a generous amount of pizza mozzarella. Preparing this vegetarian savory tart is very easy and lets you bring a complete, fragrant meal to the table, perhaps while your cat dozes in the kitchen waiting for a taste. Follow my steps to obtain a crisp base and a soft center that stays perfect even the next day!
If you love savory pies try the spinach and stracchino strudel, the rolled pizzaiola savory tart, the 12-tablespoon zucchini tart or the eggplant savory tart.
Search among my SAVORY TARTS for the ones you like!
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OTHER RECIPES WITH ZUCCHINI
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 8 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for preparing the rustic zucchini and potato tart
- 1 roll pâte brisée (shortcrust pastry)
- 4 zucchinis
- Half Tropea onion (sweet red onion)
- 4 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 tbsp chopped parsley
- 3 tbsp grated Parmesan
- 7 oz mozzarella for pizza (about 200 g)
- 2 potatoes
Tools
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- Frying pan
- Pressure pots
- Steam baskets
- Tart pan 8.7 in diameter
Steps to prepare the rustic zucchini and potato tart
First, focus on the potatoes, which will give body and creaminess to the filling. Peel and thoroughly wash the potatoes, cut them into even pieces and steam them (or boil them in plenty of salted water). If you use a pressure cooker, it will take about 10-15 minutes from the whistle to become perfectly tender. Once ready, transfer them to a bowl and mash them while still hot with a fork or a potato masher. Season the resulting puree with salt, chopped parsley and grated Parmesan, mixing well so the flavors distribute evenly.
While the tubers cook, finely chop half a Tropea onion and let it wilt in a large frying pan with the extra virgin olive oil and a pinch of salt. Meanwhile, wash and slice the zucchinis thinly. Add them to the onion soffritto, season with salt and pepper and cook over medium heat until they are soft and lightly golden. It is important that the vegetables lose their water of vegetation at this stage so they don’t overly wet the pâte brisée during subsequent oven cooking, keeping the base crisp and dry.
In a large bowl, combine the sautéed zucchinis with the previously prepared puree. Add the pizza mozzarella cut into small cubes: the use of the specific mozzarella (the block kind) is recommended because it releases less liquid, guaranteeing a perfect gooey center without excessively wetting the tart base. Mix all the ingredients carefully until you obtain a homogeneous, fragrant mixture. Taste and, if necessary, adjust the salt. This combination will create a dense, flavorful texture, typical of a homemade casserole.
Unroll the disk of pâte brisée and lay it in a tart pan, keeping its parchment paper. Prick the base thoroughly with the tines of a fork and pour the zucchini-and-potato mixture inside, leveling it well with a spoon. Fold the excess pastry edges inward to create a decorative rim. Sprinkle the surface with a final tablespoon of Parmesan to encourage gratin formation and bake in a conventional oven at 356°F, placing the tray in the middle-lower part of the oven for about 40-45 minutes. Remove from the oven when the surface is golden and visibly crisp.
Tips for a perfect result
Moisture management: If you prefer to use fresh mozzarella, cut it into cubes and let it drain in a colander for at least an hour. An overly wet filling is the number one enemy of pâte brisée, which would risk staying raw and gummy on the bottom of the pan.
Even baking: Placing the tart pan in the lower part of the oven allows heat to reach the base directly. This trick ensures the rustic tart is perfectly cooked and crispy underneath, just like a professional preparation.
The onion touch: The Tropea onion gives a sweet note that balances the saltiness of the cheese. If you’re after a more refined taste, you can lightly caramelize the onion with a teaspoon of sugar before adding the vegetables to the pan.
Delicious variations you can try
Mint and zucchini aroma: If you want a typically summer-fresh note, replace the parsley with a few leaves of fresh mint chopped. The contrast between mint and the vegetables is a Mediterranean classic that enhances the flavor of the mashed potatoes.
Cherry tomatoes addition: For a touch of color and a hint of acidity, you can decorate the surface with halved cherry tomatoes before baking. They will make the zucchini casserole even more inviting and scenic to serve.
Puff pastry base: If you don’t have pâte brisée, you can use a roll of puff pastry. The result will be even more flaky and airy, perfect if you prefer a lighter, buttery texture that crumbles pleasantly with every bite.
Storage and suggestions
At room temperature: This dish is delicious both hot and lukewarm. If you have leftovers, it keeps perfectly for one day at room temperature, covered with a glass dome, maintaining its fragrance and original flavor.
In the refrigerator: You can store slices in the fridge for 2 days. To restore crispiness to the pastry, I recommend reheating for a few minutes in a hot convection oven, avoiding the microwave which tends to make it overly soft and unappealing.
Packed lunch or picnic: Thanks to its compact structure given by the mashed potatoes, this dish is ideal to slice and take as a work lunch. It’s tasty and nutritious even eaten completely cold.
Now it’s your turn!
The rustic zucchini and potato tart is that meal that solves every doubt in the kitchen and pleases the whole family. It’s versatile, economical and allows you to play with what you have in the pantry. Making it is real pleasure, especially when you smell it filling the house during the final minutes of baking!
And you, how do you prefer to enjoy it? Are you for the classic version or do you like to add a touch of spice like turmeric to the potato mixture? Tell me in the comments, I’m curious to read your favorite variations and discover your little kitchen secrets!
FAQ (Questions and Answers)
Can I prepare it in advance?
Certainly! You can prepare the potato and zucchini filling the day before and keep it in the fridge. Assemble and bake the tart shortly before dinner to enjoy the fragrance of the freshly baked pâte brisée still warm.
Do the zucchinis need to be peeled?
No, the skin is tender and full of flavor. Wash them well and slice them with the skin on: they will also give a beautiful green color contrast to the light filling of your savory tart.
What can I use instead of Parmesan?
You can replace it with Pecorino Romano if you like stronger, saltier flavors, or with grated smoked provola to give a smoky, aromatic touch to the whole preparation.
