Savory Herb and Zucchini Tart with Mustard Crust
A flaky Dijon-brushed crust layered with herbed ricotta and thin rounds of zucchini and onion, baked until golden and tender. Elegant enough for brunch, simple enough for a weeknight, and a beautiful way to use summer zucchini.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine French
- 1 sheet pie crust homemade or store-bought
- 1 medium zucchini thinly sliced into rounds
- 1/2 small onion thinly sliced
- 3/4 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
- 1/4 tsp sea salt + black pepper to taste
Prepare the Base
Preheat the oven to 375°F. Roll out the pie crust and fit it into a tart pan or shallow pie dish. Prick the bottom with a fork.
Bake the crust 10 minutes uncovered. Let cool slightly, then brush with Dijon mustard while still warm.
Mix the Filling
In a small bowl, whisk the ricotta (or goat cheese) with the egg, herbs, salt, and pepper. Spread the mixture evenly over the base of the crust.
Assemble & Bake
Arrange the zucchini and onion slices on top in an overlapping pattern or casual spiral. Drizzle with olive oil and a pinch more salt.
Bake 30-35 minutes, until the filling is set, the edges are golden, and the zucchini is tender with a slight roast.