Tomato Zucchini Summer Tart

Highlighted under: Seasonal Harvest Cooking

I have to admit, I’m not the best at baking tarts. This recipe surprised me though. The combination of ripe tomatoes and fresh zucchini creates a dish that's both light and satisfying. Even if you aren’t a whiz in the kitchen, you can make this with just a few basic steps, and the results are pretty impressive. So if you've got a few tomatoes and zucchinis sitting around, let's put them to good use together.

Created by

The Anna's Tasty Table Team

Last updated on 2026-05-19T17:18:19.240Z

This tart came about one sunny afternoon when I had some zucchini that needed using up. I combined it with juicy tomatoes and a sprinkle of fresh herbs, and honestly, it turned out better than I expected. My kids even gobbled it up, which is a major win in my book.

Next time I might try adding some cheese for a little extra richness. I find that a sprinkle of goat cheese or even a bit of mozzarella could add a nice creaminess. Don't sweat it if the crust doesn't turn out perfectly shaped; it's all about the taste, after all!

The Best Part

Zucchini keeps the tart light and fresh
Great way to use up summer garden veggies
You can customize with your favorite herbs

What to Know Before Making Tomato Zucchini Summer Tart

Baking tarts can sometimes feel intimidating, especially when considering the crust, but remember, it's all about the fun of creating something delicious. Honestly, if I can manage it, so can you! Using a store-bought pie crust like Pillsbury helps take away some of that stress, and you won’t have to worry about making pastry from scratch. Just make sure to roll it out evenly and fit it snugly into your tart pan.

When layering your veggies, I recommend tasting them as you go. This helps ensure you're getting the right balance of tomato sweetness and zucchini's mildness. If you're lucky enough to have garden veggies, feel free to play around with what you include or swap out some herbs too. Fresh herbs can really brighten things up.

Ingredients

For this tart, you’ll need a few fresh ingredients that come together beautifully.

Ingredients

1 sheet of refrigerated pie crust (I like Pillsbury)
2 medium zucchini, thinly sliced
3 medium ripe tomatoes, sliced
1 cup shredded mozzarella cheese
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 egg, beaten (for egg wash)

Feel free to play around with the ingredients based on what's in season or what you have on hand.

Instructions

Making this tart is easier than it seems. Here’s how to do it:

Prep the Oven and Pan

Preheat your oven to 400°F (200°C). Roll out the pie crust and fit it into a 9-inch tart pan. Trim any excess, but don't worry about making it perfect.

Layer the Veggies

Start layering the zucchini and tomato slices in an alternating pattern, creating a nice design. It doesn’t have to be fancy, just keep them overlapping slightly.

Add Seasoning and Cheese

Drizzle the olive oil over the veggies, then sprinkle the dried basil, salt, and pepper evenly on top. Then, scatter the shredded mozzarella cheese over everything. You can use more or less cheese depending on your taste.

Bake

Place the tart in the oven and bake it for about 30-35 minutes, or until the crust is golden and the veggies are tender. You'll know it's ready when the cheese is bubbly.

Cool and Serve

Once out of the oven, let it cool for a few minutes before slicing. Serve warm or at room temperature and enjoy every bite.

This tart makes for an amazing light lunch or a side at dinner. It’s also great for picnics!

Pro Tips

Try adding fresh herbs like thyme or parsley for an extra kick.
If you want a crispier crust, place the tart pan on a baking sheet while baking.
This tart also freezes well, so make an extra for later.

What to Serve with Tomato Zucchini Summer Tart

This tart pairs nicely with a simple side salad, particularly one dressed with a light vinaigrette. Something fresh like arugula or spinach can add a bit of peppery crunch. You might consider tossing in some toasted nuts or seeds for a lovely texture contrast, which completes the meal nicely.

If you're looking for more substance, serving it alongside some grilled chicken or fish can be a terrific option. The lightness of the tart beautifully complements the heartiness of grilled proteins, making it a satisfying dinner.

Make-Ahead Tips

You can prep this tart a day in advance if you like. Just assemble everything the morning before or even the night before, cover it tightly with plastic wrap, and store it in the fridge. This way, all you have to do is pop it in the oven when you're ready.

If you have leftovers, they taste great reheated but can also be enjoyed cold, making for a speedy lunch the next day. Just make sure to store it properly in an airtight container to keep it fresh. I sometimes even enjoy it straight from the fridge, especially on lazy mornings!