A few links to the tools and ingredients in this recipe are affiliate links, which may earn me a small commission at no extra cost to you.
Why I grow zucchini
Every summer, when the zucchini plants start producing faster than I can keep up, this tart becomes my go-to answer. It’s one of those recipes that looks like it came from a bakery but really doesn’t take much once you get the rhythm down. The dark rye crust has a nutty, earthy depth that regular pie dough just can’t match, and it holds up beautifully under the weight of creamy herbed ricotta and layers of golden zucchini rounds. I top the whole thing with cherry tomatoes from the garden that burst and caramelize in the oven until their juices run down into the filling.
Jump to:
@carmeninthegarden Zucchini and Tomato Tart with herby ricotta and fresh basil straight from the garden! 💚🌱🙏🏻 #garden #gardentotable #recipe #summer #tomato ♬ original sound – Carmen in the Garden
The dark rye crust
Most vegetable tarts use a standard all-butter pie crust, and that’s fine, but the dark rye flour here is what makes this tart special. It brings a subtle earthiness and almost malty sweetness that pairs perfectly with the ricotta and summer vegetables. You only need a quarter cup mixed with the all-purpose flour, but it transforms the flavor completely. The crust bakes up sturdy enough to hold the filling without getting soggy, with a beautiful golden-brown color and a slightly crumbly texture that shatters when you cut into it. Make sure the butter is truly cold — cut it into small pieces and keep it in the freezer until you are ready to mix. That is the secret to a flaky, tender crust every time.
Subscribe
Join The Community Garden
More than a newsletter, this is the deeper story behind the seasons. Think exclusive recipes, urban gardening tips, personal updates, and the slow-living inspiration I don’t share anywhere else. Join Carmen In The Garden on Substack and dig in.
Sauté the zucchini first
This is the step that most people skip, and it makes or breaks the entire tart. Raw zucchini releases an enormous amount of water as it bakes, and that moisture will turn your beautiful ricotta filling into a soupy mess. Instead, slice the zucchini into rounds and sauté them in olive oil with a pinch of salt until they just start to turn golden on the edges and feel tender but still have some bite. They should smell sweet and slightly caramelized. This pulls the excess moisture out before the zucchini goes into the tart, so everything bakes up clean and set rather than watery.
Serve it with:
A handful of fresh arugula tossed on top right after it comes out of the oven — the heat wilts it just slightly and the peppery bite cuts through the richness of the ricotta. A drizzle of good olive oil and flaky salt over the whole thing right before slicing. A simple green salad dressed with lemon and herbs to make it a full meal.
Print Garden Zucchini and Tomato Tart with Dark Rye Crust and Herbed Ricotta
| Prep: 20 | Cook: 30 | Total: 110 |
A stunning rustic tart layered with sautéed garden zucchini, burst cherry tomatoes, and a creamy herbed ricotta filling, all nestled in a nutty dark rye and butter crust that bakes up golden and shatteringly crisp. This is summer baking at its simplest and most beautiful.
Ingredients
Dark Rye Crust
- 1 cup all-purpose flour
- 1/4 cup dark rye flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 3 to 4 tablespoons ice water
Herbed Ricotta Filling
- 1 cup ricotta cheese
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Vegetables
- 1 medium zucchini, cut into rounds
- 1 cup cherry tomatoes, whole
- 1 tablespoon olive oil
- Salt to taste
Instructions
Make the Dark Rye Crust
- In a large bowl, whisk together the all-purpose flour, dark rye flour, and salt until evenly combined. The rye flour will look noticeably darker and smell faintly nutty.
- Add the chilled butter pieces and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Those larger pieces are what create flaky layers, so do not overwork it.
- Drizzle in the ice water one tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when you squeeze a handful. It should feel slightly shaggy but not sticky. Shape the dough into a flat disk, wrap it tightly, and refrigerate for at least 1 hour until firm and cold all the way through.
- On a lightly floured surface, roll the chilled dough out into a circle about 12 inches across. It will feel stiff at first but will soften as you work it. Transfer it to a tart pan and press it gently into the edges, trimming any overhang. The crust should look even and smooth with no thin spots.
Prepare the Filling and Vegetables
- In a bowl, stir together the ricotta, chopped oregano, thyme leaves, and parsley. Season with salt and pepper and mix until the herbs are evenly distributed throughout. The mixture should smell bright and herby. Set it aside.
- Heat the olive oil in a skillet over medium-high heat until it shimmers. Add the zucchini rounds in a single layer and sprinkle with salt. Cook without moving them until the undersides turn golden brown and slightly caramelized, about 2 to 3 minutes per side. They should smell sweet and feel tender but still hold their shape when you lift them with a spatula. Transfer to a plate lined with a paper towel.
Assemble and Bake
- Preheat your oven to 375 degrees Fahrenheit.
- Spread the herbed ricotta mixture evenly over the bottom of the chilled tart crust. Arrange the sautéed zucchini rounds in overlapping circles on top, then tuck the whole cherry tomatoes into the gaps between the zucchini. The tart should look rustic and full, with the tomatoes nestled like little jewels among the green rounds.
- Bake for 25 to 30 minutes until the crust is deeply golden brown and pulls away slightly from the edges of the pan, the ricotta is set and no longer jiggles when you gently shake the pan, and the cherry tomatoes have split open with their juices caramelizing around them. The kitchen will smell like toasted rye and roasted tomatoes.
- Let the tart cool for at least 10 minutes before slicing. This resting time lets the filling set so the slices hold together cleanly. Serve warm or at room temperature — it is beautiful either way.
Notes
The dark rye flour makes this crust special, but if you cannot find it, whole wheat flour works as a substitute. The flavor will be slightly different — less malty, more wheaty — but the texture will still be lovely and sturdy.
You can make the dough up to two days ahead and keep it wrapped tightly in the refrigerator. You can also blind-bake the crust earlier in the day and fill it just before the final bake. This makes it a great recipe for entertaining.
For the best flavor, use whole-milk ricotta rather than part-skim. The extra fat gives the filling a creamier, more luxurious texture that melts into the vegetables as it bakes. If your ricotta is very wet, drain it in a fine-mesh strainer for 15 minutes before mixing in the herbs.
Rate & Review