This rustic zucchini tomato tart is layered with creamy whipped feta, sweet cherry tomatoes, tender zucchini, and fresh herbs. It is a beautiful summer appetizer, an easy lunch, or a light dinner served with a simple salad.

When summer produce is at its best, a savory tart is one of the easiest ways to turn simple ingredients into something special. This zucchini tomato tart has a flaky, buttery crust, a creamy whipped feta base, and a colorful topping of zucchini and cherry tomatoes. It looks impressive, but it is relaxed, rustic, and very approachable.

The beauty of this recipe is that it works for so many occasions. Serve it warm from the oven as a light summer dinner, slice it into smaller pieces for an appetizer, or enjoy it at room temperature for lunch. The combination of salty feta, juicy tomatoes, mild zucchini, olive oil, garlic, and herbs gives every bite a fresh, Mediterranean-inspired flavor.

This tart is made in a free-form style, so you do not need a tart pan. The dough is rolled into a rough circle, filled in the center, and folded around the edges to hold everything together. The result is golden, crisp, and charmingly rustic.

What Makes this Zucchini Tomato Tart Special?

The whipped feta is what makes this zucchini tomato tart stand out. Instead of using a plain cheese layer, feta is blended with cream cheese, olive oil, garlic, pepper, and herbs until smooth and creamy. It spreads easily over the dough and bakes into a rich, tangy layer beneath the vegetables.

Whipped feta is usually served cold as a dip or spread, but it also works beautifully in a warm tart. As the tart bakes, the cheese becomes soft and flavorful without losing its character. It also helps create a barrier between the juicy tomatoes and the crust, which reduces the chance of a soggy bottom.

Zucchini, also known as courgette, is a great choice for this kind of tart because it cooks quickly and pairs well with tomatoes. Thin slices become tender in the oven, while the cherry tomatoes soften and release their sweetness. A mix of fresh herbs adds brightness and keeps the tart from feeling heavy.

This tart is technically very close to a savory galette. It is free-form, casual, and flexible. You roll out the dough, add the filling, fold the edges over, brush the crust with egg wash, and bake until the pastry is deeply golden and the vegetables are tender.

It is delicious warm, but it is also excellent at room temperature, which makes it convenient for brunches, picnics, or make-ahead meals. You can serve it as a main dish with greens on the side or cut it into smaller wedges for sharing.

Ingredient Notes

Feta

Choose a feta cheese with a creamy, tangy flavor. A very dry or overly salty feta can make the filling taste sharp and may affect the texture of the whipped cheese. Crumbled feta works well, but a block of feta can also be used if you crumble it before blending.

Cream Cheese

Full-fat cream cheese gives the whipped feta the smoothest and richest texture. It balances the saltiness of the feta and helps the mixture become creamy in the food processor. Whipped cream cheese can also be used for a lighter texture.

Fresh Herbs

A combination of basil, thyme, and oregano adds fresh flavor to the tart. Use what you have and adjust the amounts to suit your taste. If fresh herbs are not available, dried herbs can be used instead.

Garlic

Fresh garlic gives the whipped feta a bold savory flavor. If you do not have fresh garlic, garlic powder can be used, but start with a small amount and adjust to taste.

Olive Oil

Olive oil adds richness to the whipped feta and helps season the vegetable filling. Extra-virgin olive oil gives the best flavor, but a milder olive oil will also work.

Zucchini

Use firm, fresh zucchini without soft spots. Slice it thinly so it cooks evenly in the oven. Green zucchini is classic, but yellow summer squash can also be used for extra color.

Cherry Tomatoes

Sweet cherry tomatoes or grape tomatoes are ideal for this tart. Halving them helps them cook evenly and makes the tart easier to slice. If using larger tomatoes, slice them thinly and remove excess moisture if needed.

Step by Step Instructions for Zucchini Tomato Tart

Make the Whipped Feta

1. Add the feta cheese and softened cream cheese to the bowl of a food processor. Pulse until the cheeses are combined.

2. Add the chopped garlic, olive oil, black pepper, and chopped herbs. Process on high speed until the mixture is smooth, creamy, and airy. Scrape down the bowl as needed so everything blends evenly.

Season the Vegetables

3. In a bowl, toss the halved cherry tomatoes and sliced zucchini with salt, black pepper, olive oil, and herbs. Let any excess liquid remain in the bowl when you assemble the tart.

Roll Out the Pie Dough

4. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

5. Roll the chilled pie dough into a rough 12-inch circle on a lightly floured surface. Fold the dough in half, transfer it to the prepared baking sheet, and unfold it carefully.

Assemble the Tart

6. Spread the whipped feta evenly over the center of the dough, leaving about 1.5 inches of dough around the edge.

7. Spoon the zucchini and tomato mixture over the whipped feta, leaving behind any liquid that has collected in the bowl.

8. Fold the edges of the dough over the filling, pleating as needed. The center should remain uncovered so the vegetables can roast.

Bake the Tart

9. Mix the egg yolk with a splash of cold water. Brush the mixture over the exposed crust to help it bake up glossy and golden.

10. Bake for 30 to 40 minutes, or until the crust is deeply golden and the vegetables are tender. Let the tart rest briefly before slicing.

The finished zucchini tomato tart should be golden around the edges, creamy in the center, and full of fresh summer flavor.

Storage Instructions

Allow the tart to cool completely before storing. This helps prevent steam from getting trapped and softening the crust too much.

Wrap the tart tightly in plastic wrap or aluminum foil, or place slices in an airtight container. Store in the refrigerator for up to 3 days.

To serve leftovers, let the tart come to room temperature or warm it briefly in the oven. The oven is the best option for bringing back some crispness to the crust, though the microwave can be used when needed.