Zucchini Tart

This Zucchini Tart is a bakery-style appetizer or main course that’s easy to make with 7 ingredients. It’s a Spring favorite recipe among our family and friends, with no homemade pie crust.

This Spring Zucchini Tart is simple, fresh, and easy to make. Layers of phyllo dough bake into a crisp crust filled with whipped cream cheese, caramelized onions, and zucchini ribbons shaped into roses on top. It’s a great recipe for spring lunches, brunches, or appetizers that feels a little elevated without requiring much effort.

One of the best things about this tart is the texture. The whipped cream cheese and caramelized onions create a creamy, savory filling while the phyllo crust stays crisp on the bottom and around the edges. The zucchini softens as it bakes and pairs perfectly with the sweet onions and flaky crust.

If you like this tart, you’ll love my Mushroom Leek Tart with Gruyère and my Summer Phyllo Tomato Tart.

• Vegetables

Zucchini Tart

This Zucchini Tart is an appetizer or main course that’s easy to make with 7 ingredients. It’s a Spring favorite, with no homemade pie crust.

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Ingredients

The filling:

• ▢ 1 shallot, diced
• ▢ 1/3 cup grated Gruyère cheese
• ▢ 1/4 cup softened or whipped cream cheese
• ▢ 1 egg yolk

The rest:

• ▢ 2 zucchinis (I liked to use one yellow and one green because it looks pretty on top)
• ▢ 6 sheets of phyllo dough
• ▢ 4 tbsp butter (1 tbsp for cooking shallots, and the rest for the phyllo sheets)
• ▢ Balsamic glaze
• ▢ 1 leek (optional) (I had a leek on hand to added to the top, but you could skip or do a scallion instead)

Instructions 

• Preheat oven to 400 and remove phyllo dough from freezer to thaw.
• Thinly slice shallots and add to a skillet with 1 tbsp butter, a pinch of salt and pepper. Cook stirring often on medium to low heat for about 20 min or until the shallots are cooked down and a deep brown. 
• Add all filling ingredients to a bowl and mix to combine. 
• Melt butter and lay out one sheet of phyllo dough. Brush with melted butter and then top with another sheet of phyllo dough. Repeat with all six sheets, brushing butter between each layer.
• Using a veggie peeler, slice the zucchinis into ribbons.
• Add filling to the middle and then add zucchini ribbons overtop however you want to place them. I did layers and then rolled additional ribbons into little spirals like flowers. If you are adding leek, sprinkle the slices over top.
• Crinkle the phyllo dough in on each side to create the crust. If the dough is flaking, add a little melted butter to those edges. Brush the top with more butter.
• Bake for about 30 min or until nicely golden brown. Drizzle the top with balsamic glaze and serve. Enjoy! 

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