Savory Herb and Zucchini Tart with Mustard Crust

Delicate, earthy, and quietly impressive

📜 Introduction: Rooted, Present, and Honest

There’s something deeply rewarding about turning a few garden zucchini into something this elegant. This tart is humble in ingredients but layered with flavor — fresh herbs, soft onions, creamy cheese, and a surprising punch from the mustard-brushed crust.

It’s the kind of dish that feels just as at home at a summer lunch table as it does wrapped in parchment for a picnic. Quietly beautiful. Lightly indulgent. Full of grace.

❤️ Why You’ll Love This Recipe

• Uses an abundance of summer zucchini
• Features a crisp, golden crust brushed with Dijon mustard
• Herbaceous and creamy without being heavy
• Works as brunch, lunch, or a light summer dinner
• Can be made ahead and served warm or room temp

⏱ Quick Reference Snapshot

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 1 hour
• Servings: 6–8 slices
• Dietary Info: Vegetarian, adaptable for gluten-free crust

Key Ingredients at a Glance:

• Zucchini
• Fresh herbs (thyme, basil, parsley)
• Cheese (goat, ricotta, or feta)
• Dijon mustard
• Pie or tart crust

🧺 Ingredients

For the Tart:

• 1 sheet pie crust (homemade or store-bought)
• 1 medium zucchini, thinly sliced into rounds
• ½ small onion, thinly sliced
• ¾ cup ricotta or crumbled goat cheese
• 1 egg
• 2 tsp Dijon mustard
• 1 Tbsp olive oil
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh basil or parsley
• ¼ tsp sea salt + black pepper to taste

👩‍🍳 Instructions

Prepare the Base:

1. Preheat oven to 375°F (190°C). Roll out the pie crust and fit into a tart pan or shallow pie dish. Prick the bottom with a fork.
2. Bake the crust for 10 minutes uncovered. Let cool slightly, then brush with Dijon mustard while still warm.

Mix the Filling:

3. In a small bowl, whisk ricotta (or goat cheese) with the egg, herbs, salt, and pepper.
4. Spread mixture evenly over the base of the crust.

Assemble & Bake:

5. Arrange zucchini and onion slices on top in an overlapping pattern or casual spiral. Drizzle with olive oil and a pinch more salt.
6. Bake for 30–35 minutes until the filling is set, edges are golden, and zucchini is tender with a slight roast.

🌿 Tip: A sprinkle of flaky sea salt or a touch of lemon zest right before serving adds brightness.

🍽 Serving & Pairing Ideas

• Serve warm or room temp with a leafy garden salad
• Add a glass of chilled herbal iced tea or sparkling water
• Works beautifully for brunch, light dinner, or an elegant picnic dish
• Pairs with roasted carrots, fruit salad, or soft bread and butter

🥡 Storage & Make-Ahead Tips

• Tart keeps well in the fridge for 2–3 days
• Reheat slices in a toaster oven or eat cold straight from the fridge
• Can be made a few hours in advance and served room temperature

🌱 Final Thoughts & Invitation

This tart is what I love most about garden cooking — simple ingredients, thoughtfully arranged, becoming something unexpectedly special. It’s the kind of recipe that holds both ease and elegance in every bite.

If you make it, tag @southernsoilandsunshine — I’d love to see your version.

Looking for more garden bakes and savory comfort? Try:

• Southern Herb-Crusted Tomato Pie: A Slice of Summer
• Rustic Garden Pie with Leeks, Cheese & Thyme
• Butternut Squash and Lentil Shepherd’s Pie

More like this: Chewy Zucchini Chocolate Chip Cookies

There is more where this came from in Rooted in Grace, free on any device.