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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This zucchini tart combines a buttery, flaky crust with layers of sweet, jammy onions and tender zucchini ribbons. The homemade pesto, made with fresh basil, garlic, pine nuts, and parmesan, adds a creamy and aromatic finish. Serve it warm or cold for a delightful dish that highlights the simplicity of fresh ingredients.
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Rub the cold butter into the flour and salt until the mixture resembles breadcrumbs.
Add the egg yolk and cold milk, then form the mixture into a dough.
Wrap the dough and let it rest in the refrigerator for 30 minutes.
Roll out the dough and place it in a tart pan. Pre-bake the crust for 10 minutes at 180°C (356°F).
Thinly slice the onions.
Cook the onions on low heat in olive oil until soft and jammy. Season to taste.
Slice the zucchinis into ribbons.
Blanch the zucchini ribbons for 5 seconds in salted boiling water, then chill them in ice water.
Roll the zucchini ribbons and place them harmoniously over the onion base in the tart.
Crush the garlic with a pinch of salt in a mortar.
Gradually add the fresh basil leaves, crushing them into a paste.
Add the pine nuts and grated parmesan, then continue to crush until combined.
Slowly drizzle in the olive oil while mixing until the pesto is creamy.
Grill the tart for 4–5 minutes until the zucchini edges are golden.
Finish the tart with spoonfuls of pesto on top.
Serve the tart warm or cold.
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For a flakier crust, handle the dough as little as possible to avoid warming the butter.
If you don’t have a mortar and pestle, use a food processor to make the pesto, but pulse gently to avoid overheating the basil.
To ensure the zucchini ribbons stay vibrant, don’t skip the ice water bath after blanching.
Can I use store-bought pesto?
Yes, store-bought pesto can be used as a shortcut, but homemade pesto adds a fresher and more aromatic flavor.
Can I make the tart dough ahead of time?
Yes, the dough can be made a day in advance and stored in the refrigerator. Let it come to room temperature before rolling out.
What can I use instead of pine nuts in the pesto?
You can substitute pine nuts with walnuts, almonds, or sunflower seeds for a different flavor.
How do I prevent the crust from becoming soggy?
Pre-baking the crust helps prevent sogginess. You can also sprinkle a thin layer of breadcrumbs or grated cheese before adding the onions.
Can I freeze the tart?
It’s best to freeze the tart without the pesto. Reheat it in the oven and add fresh pesto before serving.
