Zucchini Tart with Creamy Cheese
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 5
PRESENTATION
Zucchini tart is like one of those classic Italian dishes that you just know is gonna be good when it comes out of the oven. Picture this: layers of tender zucchini mixed with a few simple ingredients. Really good stuff. It's baked until it's all moist and soft—kind of like those little sformati you see everywhere in Italy during summer.
Thing is, this zucchini tart is perfect for a light meal, appetizer, or even a side at a bigger dinner. Pretty versatile. Italians love using fresh, seasonal zucchini for this, and the real magic? It happens when you throw some creamy cheese on top. And look, when the tart is still warm, a bit of cheese gets all melty and rich. So so comforting. You might spot a version of this in a cozy trattoria up north or at a family table in the south—everyone adds their own twist, but the idea? Super easy way to make fresh veggies taste really amazing.
And you know what? You don't have to stick just with zucchini. Seriously. In Italy, they make all kinds of savory cakes and flans with whatever's in season—maybe a potato and mushroom sformato in the fall or a ricotta and artichoke tart come spring. And swapping out the cheese lets you play around, too. Some folks go for a goat cheese tart for that extra tang, while others opt for milder cheeses like ricotta or a light mozzarella. The zucchini cheese tart is especially good when you want something delicate yet filling, and the top gets a little golden as it bakes.
A good savory tart recipe like this doesn't need much effort but looks fancy when served. For summer, a vegetable tart like this is about as fresh as it gets. Can't go wrong. Enjoy it warm or at room temperature—both ways bring out that creamy filling and all those soft flavors. It's easy to see why this simple tart keeps popping up at Italian tables, year after year. Whether you're into traditional recipes or love experimenting, this dish is bound to become a favorite. For sure.
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INGREDIENTS
- For 5 tartlets
- Zucchini 2 cups (250 g) - light-colored (to be cleaned)
- Type 00 flour 0.8 cup (100 g) - ? 3/4 cup + 1 tablespoon (approx. based on 1 cup = 125 g)
- Whole milk 6 ½ tbsp (100 g)
- Eggs 2
- Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- To garnish
- Sottilette® cheese slices 5 - classic
How to prepare Zucchini Tart with Creamy Cheese
To prepare the zucchini tartlet with creamy cheese, first trim the ends of the zucchini and grate 200 g of the flesh with a coarse grater 1. Pour the zucchini into a pan with a splash of hot oil 2 and season with salt 3.
Cook the zucchini over medium heat for about 10 minutes 4, then transfer them to a jug. Add the grated Parmigiano Reggiano 5 and the flour 6.
Also add the milk 7 and the eggs 8, then blend with an immersion blender 9.
You should obtain a smooth, homogeneous mixture 10. Pour the mixture into a silicone half-sphere mold with cavities 8 cm (3 1/8 in) in diameter and a capacity of 90 g (about 3.17 oz); with these quantities you will make 5 tartlets 11. Bake in a preheated convection oven at 320°F for about 25 minutes. After baking, remove from the oven and let cool for 5 minutes 12.
At this point, carefully unmold the tartlets and transfer them to a serving plate 13, then place a slice of Sottilette® Classic on the top of each 14. Your zucchini tartlet with creamy cheese is ready to be served 15!