Fresh Tomato and Zucchini Tart

Take advantage of summer's bounty and encase fresh tomatoes and zucchini in a flaky pastry.

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Servings: 8

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  • 1-1/3 cups (325 mL) all-purpose flour
  • 1 tsp (5 mL) salt
  • 2/3 cup (150 mL) cold butter, cut in pieces
  • 1 tbsp (15 mL) olive oil
  • 1 medium Ontario Zucchini, diced (about 2 cups/500 mL)
  • 2 cloves Ontario Garlic, minced
  • Salt and pepper to taste
  • 1/4 cup (50 mL) each chopped black olives and fresh basil
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 thinly sliced Ontario Tomatoes


In large bowl, mix flour with salt until blended; cut in butter until it resembles coarse crumbs. Gather into rough ball. Press dough onto bottom and up side of 9-inch (23 cm) fluted tart pan with removable bottom. Prick all over with fork. Freeze 5 minutes. Bake in 350°F (180°C) oven for 25 to 30 minutes or until crust is golden brown. Cool completely on rack.

In frying pan, heat oil over medium-high heat. Add zucchini, garlic, salt and pepper; cook, stirring occasionally, until zucchini is tender. Cool to room temperature. In small bowl, mix olives with basil; scatter over crust. Top with zucchini and Parmesan. Arrange tomatoes in circular pattern, overlapping slightly. Serve immediately at room temperature.

Nutrients per serving

  • Protein: 5.0 grams
  • Fat: 17.5 grams
  • Carbohydrates: 20.0 grams
  • Calories: 258