Herb-Infused Tomato and Zucchini Tart

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, savory tart featuring sun-ripened tomatoes and zucchini layered with fresh herbs, baked in a buttery crust for a perfect brunch or light dinner. This mediterranean-inspired vegetarian ready in about 80 minutes layers all-purpose flour, cold butter, medium tomatoes into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (12 ratings) Prep: 40 min Cook: 40 min Serves 6 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Make crust: Pulse 1 cup all-purpose flour and 1/2 tsp salt in a food processor, then add 1/2 cup cold butter and pulse until crumbly. Press into a 9-inch tart pan and chill for 30 minutes.
  2. Step 2: Preheat oven to 375°F. Slice 2 medium tomatoes and 1 medium zucchini into 1/4-inch rounds.
  3. Step 3: Whisk 1 egg, 1/4 cup heavy cream, 1/2 tsp salt, and 2 tbsp fresh thyme in a bowl.
  4. Step 4: Arrange tomato and zucchini slices in a single layer over the chilled crust, then drizzle with 2 tbsp fresh basil and 2 tbsp fresh thyme.
  5. Step 5: Pour egg mixture evenly over vegetables, then sprinkle with 1/2 cup shredded mozzarella.
  6. Step 6: Bake for 35-40 minutes until golden and set. Cool for 15 minutes before slicing.

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Frequently asked questions

How long does Herb-Infused Tomato and Zucchini Tart take to make?

Total time is about 80 minutes (40 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Herb-Infused Tomato and Zucchini Tart?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Herb-Infused Tomato and Zucchini Tart?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Tomato and Zucchini Tart for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Tomato and Zucchini Tart?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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