Zucchini Tart with Gruyere Cheese and Herbs
Elevate your appetizer game with this elegant Zucchini Tart with Gruyere Cheese and Herbs! Featuring a buttery, flaky puff pastry base, this recipe is layered with nutty Gruyere cheese, thinly sliced zucchini seasoned with garlic and fresh thyme, and a touch of Parmesan for extra depth. This savory tart is as visually stunning as it is delicious, with its golden-brown crust and a beautifully arranged zucchini topping. Perfect for brunches, light lunches, or dinner parties, this easy-to-make tart bakes to perfection in just 30 minutes and can be served warm or at room temperature. Garnish with fresh parsley for a finishing touch that makes every slice irresistible.
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Recipe Information
Ingredients
- 1 sheet store-bought puff pastry
- 2 medium zucchini
- 1 cup Gruyere cheese
- 0.25 cup Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 clove garlic, minced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 large egg
- 2 tablespoons cream
Instructions
Preheat your oven to 400°F (200°C).
Roll out the puff pastry on a lightly floured surface to fit a baking sheet or tart pan. Transfer the pastry to a parchment-lined baking sheet or tart pan, trimming any excess.
Using a sharp knife, lightly score a 1-inch border around the edges of the pastry. Be careful not to cut all the way through. This will create a raised edge for the tart.
In a small bowl, whisk together the egg and cream to create an egg wash. Brush the edges of the puff pastry with the egg wash.
Grate the Gruyere cheese and sprinkle it evenly over the inside of the scored border. Leave about 1/2 inch of space from the border.
Wash the zucchinis and slice them thinly into rounds, about 1/8-inch thick.
In a mixing bowl, toss the zucchini slices with olive oil, minced garlic, fresh thyme, salt, and black pepper.
Arrange the seasoned zucchini slices in overlapping rows or a circular pattern on top of the Gruyere cheese layer. Sprinkle the Parmesan cheese evenly over the zucchini.
Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the zucchini is tender.
Remove the tart from the oven and allow it to cool slightly. Sprinkle with chopped fresh parsley before serving.
Slice into portions and serve warm or at room temperature.
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 61.9 g | 310% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 31.9 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1637 mg | 126% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1284 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
