A rustic yet elegant zucchini tart that features a crisp, buttery crust, creamy goat cheese filling, and beautifully arranged zucchini slices—a perfect savory treat for brunch, lunch, or dinner.

Zucchini Tart with Goat Cheese

Why You’ll Love This Recipe

I love how this zucchini tart showcases summer squash in a fresh and elegant way. The concentric zucchini pattern looks stunning on the table, yet the tart is surprisingly simple to prepare. I can whip it up any time of day—serving it alongside fruit in the morning or with leafy greens at night.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 unbaked pie crust
8 oz (1 cup) plain creamy goat cheese
2 tsp minced fresh thyme
1 tsp fresh lemon zest
¼ tsp salt
¼ tsp freshly cracked black pepper
2 large green zucchinis
2 large yellow zucchinis (courgettes)
Olive oil, for drizzling
Lemon juice, as needed

directions

Press pie dough into a chilled 9‑inch tart or quiche dish. Chill for 40 minutes in the fridge, then 20 minutes in the freezer.
Preheat oven to 375°F. Line crust with parchment and pie weights; bake 20–25 minutes until just golden.
Thinly slice zucchinis lengthwise (a mandoline makes this easy), toss with 1 tsp salt, and let sit in a colander for 30 minutes. Pat dry.
In a bowl, combine goat cheese, lemon zest, thyme, salt, and pepper. If needed, add a bit of lemon juice to soften the mixture, then spread evenly in the crust.
Arrange zucchini slices over the cheese mixture in a concentric pattern, skin side up. Drizzle lightly with olive oil and a sprinkle of salt.
Bake at 375°F for 25–30 minutes, until the crust is golden and zucchini edges are beginning to brown. Let cool for 10 minutes before slicing and serving.

Servings and timing

Servings: yields 8 slices
Prep time: ~15 minutes (active prep) + chilling (~1 hour)
Cook time: ~55 minutes
Resting time: ~10 minutes
Total time: ~2 hours 10 minutes

Variations

Herbs: I like to swap thyme for rosemary, tarragon, oregano, or marjoram. If I’m using dried herbs, I reduce the amount by half.
Cheese: Sometimes I use drained ricotta, or blend goat cheese with manchego or parmesan for a different flavor profile.
Pastry base: I occasionally use homemade pastry or thawed puff pastry instead of a standard pie crust for a flakier texture.

storage/reheating

Make ahead: I prep the crust and goat cheese filling up to 24 hours in advance and store them in the fridge, covered.
Refrigerate: Once baked, I keep the tart covered in the fridge for up to 3 days. It’s best enjoyed fresh, but leftovers still taste great.
Freeze: After cooling, I flash-freeze slices on a tray, then wrap them well and freeze for up to 3 months.
Reheat: I reheat slices in the oven at 350°F, covered with foil, for about 10 minutes until warm.

FAQs

Can I use puff pastry instead of pie crust?

Yes—I’ve used puff pastry before, and it gives the tart a deliciously flaky base. Just make sure to bake it until fully golden.

Is it really necessary to drain the zucchini?

Absolutely. Letting the zucchini sit with salt and then drying it helps remove excess moisture, which prevents a soggy tart.

How do I reheat leftovers without drying out the crust?

I cover the tart with foil and warm it in the oven at 350°F for about 10 minutes. This keeps the crust crisp and the filling moist.

Can I make this ahead of time and freeze it before baking?

Yes! I assemble the tart and freeze it before baking. When ready, I bake it straight from frozen, adding a few extra minutes to the bake time.

What if I don’t have both green and yellow zucchinis?

No problem. I just use whichever I have on hand. The mix of colors is pretty, but it’s not essential for flavor.

Conclusion

I love how this zucchini tart combines impressive visuals with simple, seasonal ingredients. It’s a great way to highlight summer squash and brings a touch of elegance to everyday meals. Whether I serve it for brunch with fruit or dinner with a crisp salad, it always feels special. This recipe has become one of my go-to savory tarts—and I think it will for others too.