Tomato Zucchini Summer Tart

Name: Tomato Zucchini Summer Tart
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 pre-made pie crust (like Pillsbury); 2 medium zucchinis, thinly sliced; 2 large tomatoes, sliced; 1 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 clove garlic, minced; Salt and pepper to taste; Fresh basil leaves for garnish

Highlighted under: Seasonal Dish Recipes

Needed something fresh and colorful to brighten up dinner, so I decided to make this Tomato Zucchini Summer Tart. It’s a great way to showcase those summer veggies from the garden or farmer’s market, and the flavors just scream 'summer'! With a flaky crust and layers of juicy tomatoes and zucchini, it's a breeze to make and a delight to eat.

Created by

The Foodspherehub Team

Last updated on 2026-05-19T17:18:19.414Z

I've made many tarts in my days, but this one really hits home. The combination of ripe summer tomatoes and tender zucchini is just wonderful, and the smell wafting through the kitchen is something else. I remember the first time I added fresh basil on top at the end, it transformed the taste completely!

One thing I learned the hard way though: if your zucchini has too much water in it, let it sit with a pinch of salt for about ten minutes to draw out some moisture. I skipped this step once, thinking it would be fine, and had a soggier tart than I hoped for. Lesson learned!

What to Know Before Making Tomato Zucchini Summer Tart

When you’re making this tart, the freshness of your vegetables truly makes a difference. If you can, get your hands on some homegrown tomatoes and zucchini from a local farmer's market or your garden. The flavors from fresh produce are so vibrant, and you’ll notice it in every bite. If your tomatoes are particularly juicy, just slice them and let them drain on a paper towel for a few minutes to avoid a soggy tart.

It can be tempting to skip sautéing the zucchini, but trust me, taking the time to cook them really helps reduce excess water. If you’re in a hurry, you can just layer raw zucchini in the tart, but expect it to be a bit more watery. Nobody likes a soggy crust, right? This step is key to keeping everything crispy and tasty.

If you're short on time, using a store-bought pie crust is absolutely fine. While homemade crust has its charms, there’s no shame in taking a shortcut. You won't lose too much in flavor, and honestly, we all have busy days. You can also try different cheeses; if you're out of mozzarella, I’ve had good luck with gouda or even feta for a bit of a kick.

Ingredients

Here’s what you’ll need:

Ingredients

1 pre-made pie crust (like Pillsbury)
2 medium zucchinis, thinly sliced
2 large tomatoes, sliced
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
Fresh basil leaves for garnish

Instructions

Let’s get cooking!

Preheat the oven

Start by preheating your oven to 375°F (190°C). It’s important to have it hot and ready to go when your tart is all assembled, so don't skip this step.

Prep the crust

Place the pre-made pie crust into a tart pan or a pie dish, pressing it down gently. Use a fork to poke a few holes in the bottom, which helps prevent it from puffing up while it bakes.

Sauté the zucchini

In a skillet, heat the olive oil over medium heat. Add in the sliced zucchini and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes until the zucchini is tender, but not mushy. This step helps eliminate excess water, keeping your tart crisp!

Layer the ingredients

Spread the sautéed zucchini evenly across the pie crust, then layer the tomato slices on top. Sprinkle the mozzarella and Parmesan cheese over everything. I usually eyeball the cheese, but about a cup should do the trick!

Bake the tart

Pop the tart in the oven for about 25-30 minutes, or until the cheese is golden and bubbly. You’ll know it’s good when your kitchen smells amazing!

Garnish and serve

Once it's out of the oven, let it sit for a few minutes, then sprinkle fresh basil leaves on top. Cut it into wedges and serve warm. Honestly, you can’t go wrong with a big salad on the side.

Scaling Tomato Zucchini Summer Tart for a Crowd

If you want to make this tart for more people, just double the ingredients and use a larger baking dish or multiple smaller tart pans. You’ll still follow the same steps, but keep an eye on the baking time since a larger or deeper tart might take a little longer to cook through. Just look for that golden cheese and bubbly goodness to know they’re ready.

Another option is to make mini tarts using a muffin pan. Just cut your pie crust into smaller circles and press them into the muffin cups, which can be really fun for gatherings. Mini versions cook a bit faster, so check them around the 15-minute mark. These little bites are easier to handle at parties, and you can have fun with different fillings too!

Questions About Recipes

→ Can I use other vegetables for this tart?

Absolutely! Bell peppers, spinach, or even mushrooms can work well. Just remember to sauté any watery veggies like zucchini beforehand.

→ What can I serve with the Tomato Zucchini Tart?

This tart pairs wonderfully with a crisp green salad or some grilled chicken for a heartier meal. Honestly, I skip the meat half the time and go for the salad.

→ Can I make this ahead of time?

You can! Just assemble the tart and keep it in the fridge for up to a day before baking. Just make sure to cover it with plastic wrap so it doesn’t dry out.

→ What if my tart crust gets soggy?

If that happens, it usually means there was too much moisture in the veggies. Make sure you sauté them long enough to get rid of any excess water.