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Creamy Zucchini Tart

Want to prepare this creamy savory tart? Just make your filling velvety with cream cheese, milk, and heavy cream, but don’t forget to also toss an egg into the mixture. For the veggie part add zucchini, bell peppers, and savory onion.
Want to prepare this creamy savory tart? Just make your filling velvety with cream cheese, milk, and heavy cream, but don’t forget to also toss an egg into the mixture. For the veggie part add zucchini, bell peppers, and savory onion.

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Ingredients

For the dough:
1 ½ cups of flour
1 egg
4 ounces of butter
salt
For the veggie mixture:
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, chopped
1 medium zucchini, shredded
1 small red bell pepper, diced
1 small yellow bell pepper, diced
salt
pepper
cup cream cheese
¼ cup milk
1 egg
1 tablespoon heavy cream
For the tart:
1 teaspoon vegetable oil
flour for dusting

Ingredients

  • For the dough:

  • For the veggie mixture:

  • For the tart:

Steps

1
Done

For the dough: Strain the flour into a bowl. Add the egg and butter. Season with salt and mix until even using your hands.

2
Done

Dust the work surface with flour and place the dough on it. Knead until you have a dough.

3
Done

Form a sphere from the dough and wrap it with plastic. Refrigerate for 30 minutes.

4
Done

For the veggie mixture: Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender.

5
Done

Add the garlic and zucchini. Stir them in. Add the red and yellow bell peppers and stir them in.

6
Done

Season with salt and pepper. Cook and stir for 1 more minute.

7
Done

Transfer to a bowl. Add the cream cheese, milk, egg, and heavy cream. Mix until even using a spatula. Set aside.

8
Done

For the tart: Unwrap the dough and place it on the work surface between 2 parchment papers. Flatten it using the rolling pin.

9
Done

Coat a tart pan with the vegetable oil using a brush, then dust it with some flour. Line it with the dough and trim the edges.

10
Done

Poke holes into the dough using a fork. Bake for 25 minutes at 360⁰F/180⁰C.

11
Done

Remove the pan from oven and fill the crust with the veggie mixture. Evenly spread it, then bake for 25 minutes at 360⁰F/180⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

367 kcal
Calories
7 g
Protein
25 g
Fat
29 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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