Savory Herb and Zucchini Tart with Mustard Crust
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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:
- 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.
- Bake the crust for 10 minutes uncovered. Let cool slightly, then brush with Dijon mustard while still warm.
Mix the Filling:
- In a small bowl, whisk ricotta (or goat cheese) with the egg, herbs, salt, and pepper.
- Spread mixture evenly over the base of the crust.
Assemble & Bake:
- Arrange zucchini and onion slices on top in an overlapping pattern or casual spiral. Drizzle with olive oil and a pinch more salt.
- 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
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