Zucchini Tarts

There’s something magical about bringing together fresh ingredients and transforming them into a comforting dish. The Zucchini Tarts are a perfect example of this culinary alchemy. I remember the first time I made these delightful tarts. It was a sunny summer afternoon, and I had an abundance of zucchini from my garden. I was looking for a way to showcase these vibrant green beauties, and then it hit me: why not put them in a tart? The anticipation of baking them filled the kitchen with warmth, and as they puffed up in the oven, my family gathered around, curious and hungry. This recipe quickly became a summer staple, embodying the essence of home-cooked love.

Zucchini Tarts Ingredients

The ingredients for these Zucchini Tarts harmonize beautifully, creating a delicious blend of flavors and textures. Each component plays a crucial role, from the creamy goat cheese to the fresh zucchini. The balance of herbs adds depth, while the eggs provide a light yet satisfying base. This combination ensures that every bite is bursting with flavor.

• 4 oz. goat cheese, crumbled and softened: This creamy cheese adds richness and tang that perfectly complements the vegetables.
• 3 small zucchini, cut in quarter lengthwise and then cut into small pieces: The star of the dish, zucchini adds a fresh texture and flavor.
• 2 tsp. olive oil (plus a little more for spraying the pan): A healthy fat that helps to sauté the zucchini and prevents sticking.
• 1/2 tsp. dried oregano: A classic herb that brings an aromatic flavor to the tarts.
• 1/2 tsp. dried basil: Another herb that enhances the overall taste, adding a sweet note.
• 1/2 tsp. Spike Seasoning: A unique blend that adds flair; feel free to substitute with your favorite all-purpose seasoning.
• Salt and fresh-ground black pepper to taste: Essential for bringing all the flavors together.
• 1/4 cup half and half: Adds a creamy texture to the egg mixture.
• 8 eggs, well beaten: The base of the tart, providing structure and protein.
• 6 T coarsely grated sharp white cheddar: A flavorful cheese that adds depth and richness.
• 1/4 cup sliced green onions, plus more for garnish if desired: Fresh onions add a pop of color and flavor.

How to Cook Zucchini Tarts

Cooking these Zucchini Tarts is a straightforward process that anyone can master. Gather all your ingredients, and let’s get started! These steps will guide you through creating a dish that’s not only tasty but also visually appealing.

1. Before you start making the tarts, turn the oven to 375F/190C and let it pre-heat. The pre-heating is essential to ensure even cooking and a golden finish.
2. Crumble 4 oz. of goat cheese into a large glass measuring cup or a bowl and let it come to room temperature. This makes it easier to blend with other ingredients.
3. Slice the zucchini into fourths lengthwise, and then cut it into small pieces. This cutting technique ensures even cooking and a nice bite-sized texture.
4. Heat olive oil in a non-stick frying pan. I used my beloved 12 Inch Green Pan. Once hot, add the zucchini; sprinkle with dried oregano, dried basil, Spike Seasoning, and a little salt and pepper. Stir to coat the zucchini with the seasonings.
5. Cook the zucchini for a few minutes over medium-high heat, just until it’s barely starting to soften. You want it to retain some crunch to enhance the tart’s texture.
6. Spray the Mini Tart Pan with more olive oil or a little non-stick spray to prevent sticking. This is a crucial step for easy removal later.
7. Divide the cooked zucchini among the tart wells, making sure to distribute it evenly.
8. Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions. This adds a delicious cheesy layer that melts beautifully.
9. Using a fork, stir the softened goat cheese and gradually add the half and half, mixing until mostly blended. This creates a creamy filling that holds everything together.
10. In another bowl, beat the eggs and add them to the goat cheese/milk mixture a little at a time, stirring after each addition to ensure even blending.
11. Fill each tart well with the goat-cheese and egg mixture, being careful not to overfill. You want them to rise without spilling over.
12. With a fork, gently stir the mixture to evenly distribute the zucchini and cheese throughout the egg mixture. This ensures every tart is packed with flavor.
13. Bake for about 30 minutes, or until the tarts are firm and lightly browned. The aroma will fill your kitchen, making it hard to wait!
14. Serve the Zucchini Tarts hot, garnished with more green onions if desired. Enjoy the smiles as your family digs in!

Customization Ideas

There are countless ways to customize these Zucchini Tarts to suit your preferences and elevate your cooking experience. Here are some creative ideas:

• Storage: Leftover tarts can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze the unbaked tarts. Assemble them and place them in the freezer, then bake directly from frozen, adding a few extra minutes to the baking time.
• Variations: Try adding other vegetables, such as bell peppers or spinach, for added flavor and nutrients.
• Cheese Options: Substitute goat cheese with feta or ricotta for a different taste profile.
• Spice it up: Add a pinch of red pepper flakes or some diced jalapeños for a spicy kick.
• Herb Infusion: Incorporate fresh herbs like dill or parsley for an aromatic twist.
• Serving Style: These tarts make for a fantastic brunch item; serve them alongside a fresh salad or fruit for a balanced meal.

What to Pair With Zucchini Tarts

When serving Zucchini Tarts, consider pairing them with dishes that complement their savory flavors. Here are some ideas:

• Fresh Salads: A light, refreshing salad with citrus vinaigrette enhances the flavors without overwhelming them.
• Soup: Pair these tarts with a warm bowl of tomato or vegetable soup for a comforting meal.
• Grilled Vegetables: Serve with a side of grilled seasonal veggies to make the meal more colorful and nutritious.
• Quinoa or Rice: A side of flavored quinoa or rice can add a nice texture and balance to the meal.
• Occasions: Perfect for brunch, lunch, or a light dinner; these tarts fit any casual gathering or family meal.
• Seasonal Pairings: In summer, serve with fresh corn on the cob and a light fruit salad for a seasonal feast.

FAQ

Conclusion

The Zucchini Tarts are a delightful dish that perfectly combines fresh flavors and simplicity. They are not just a meal; they’re a way to create cherished memories in the kitchen. I encourage you to give this recipe a try! You’ll be surprised at how easy and rewarding it is to make these delicious tarts. Enjoy the process and share them with loved ones for a truly enjoyable experience.

Zucchini Tarts

The ultimate comfort food, Zucchini Tarts are a deliciously easy dish bursting with fresh flavors. Made with garden-fresh zucchini and creamy goat cheese, this easy weeknight dinner is perfect for any occasion. Treat yourself to this delightful recipe tonight!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

• 4 oz. goat cheese crumbled and softened
• 3 small zucchini cut in quarter lengthwise and then cut into small pieces
• 2 tsp. olive oil (plus a little more for spraying the pan)
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. Spike Seasoning (see notes)
• to taste salt and fresh-ground black pepper to taste
• 1/4 cup half and half (see notes)
• 8 eggs well beaten
• 6 T coarsely grated sharp white cheddar (or use any white cheese you prefer)
• 1/4 cup sliced green onions , plus more for garnish if desired

Equipment

• Blender
• Skillet
• Frying pan
• Grater
• Wooden Spoon
• Oven
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Method

 

1. Before you start making the tarts, turn the oven to 375F/190C and let it pre-heat. The pre-heating is essential to ensure even cooking and a golden finish.
2. Crumble 4 oz. of goat cheese into a large glass measuring cup or a bowl and let it come to room temperature. This makes it easier to blend with other ingredients.
3. Slice the zucchini into fourths lengthwise, and then cut it into small pieces. This cutting technique ensures even cooking and a nice bite-sized texture.
4. Heat olive oil in a non-stick frying pan. I used my beloved 12 Inch Green Pan. Once hot, add the zucchini; sprinkle with dried oregano, dried basil, Spike Seasoning, and a little salt and pepper. Stir to coat the zucchini with the seasonings.
5. Cook the zucchini for a few minutes over medium-high heat, just until it’s barely starting to soften. You want it to retain some crunch to enhance the tart's texture.
6. Spray the Mini Tart Pan with more olive oil or a little non-stick spray to prevent sticking. This is a crucial step for easy removal later.
7. Divide the cooked zucchini among the tart wells, making sure to distribute it evenly.
8. Top with a generous tablespoon of coarsely grated sharp cheddar and a pinch of green onions. This adds a delicious cheesy layer that melts beautifully.
9. Using a fork, stir the softened goat cheese and gradually add the half and half, mixing until mostly blended. This creates a creamy filling that holds everything together.
10. In another bowl, beat the eggs and add them to the goat cheese/milk mixture a little at a time, stirring after each addition to ensure even blending.
11. Fill each tart well with the goat-cheese and egg mixture, being careful not to overfill. You want them to rise without spilling over.
12. With a fork, gently stir the mixture to evenly distribute the zucchini and cheese throughout the egg mixture. This ensures every tart is packed with flavor.
13. Bake for about 30 minutes, or until the tarts are firm and lightly browned. The aroma will fill your kitchen, making it hard to wait!
14. Serve the Zucchini Tarts hot, garnished with more green onions if desired. Enjoy the smiles as your family digs in!

Notes

• Storage: Leftover tarts can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze the unbaked tarts. Assemble them and place them in the freezer, then bake directly from frozen, adding a few extra minutes to the baking time.
• Variations: Try adding other vegetables, such as bell peppers or spinach, for added flavor and nutrients.
• Cheese Options: Substitute goat cheese with feta or ricotta for a different taste profile.
• Spice it up: Add a pinch of red pepper flakes or some diced jalapeños for a spicy kick.

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