Tomato-Zucchini Tart

Fanned tomato and zucchini slices make a colorful, attractive presentation for this tart recipe that can be served as an appetizer, side, dish, or main dish.

Tomato-Zucchini Tart
Servings: 6 Prep 15 mins Bake 400°F 12 mins Bake 350°F 40 mins


  • 1 rolled refrigerated pie crust
  • 1 4.4 ounce package light herb cheese spread, such as Boursin
  • 4 medium ripe tomatoes, about 1 pound total, thinly sliced, patted dry
  • 2 medium zucchini, about 1 pound total, sliced into 1/4-inch coins
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Fresh thyme, to garnish

Make It

1. Heat oven to 400 degrees F. Coat a 9-inch tart pan with nonstick cooking spray.

2. Fit pie crust into tart pan and remove excess dough from around edge. Prick the bottom of the crust all over with a fork. Bake at 400 degrees F for 12 minutes. Cool. Reduce oven to 350 degrees F.

3. Spread cheese evenly over bottom of crust. Alternately fan tomato and zucchini slices in a decorative fashion. Sprinkle with salt and pepper.

4. Bake tart at 350 degrees F for 40 minutes or until nicely browned and zucchini slices are fork tender. Garnish with fresh thyme; cool slightly and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 269, Fat, total (g): 19, chol. (mg): 31, sat. fat (g): 10, carb. (g): 24, fiber (g): 2, pro. (g): 4, sodium (mg): 318, Percent Daily Values are based on a 2,000 calorie diet.