HomeRecipe Breakfast Easy Zucchini, Tomato, and Cheese Tart

Easy Zucchini, Tomato, and Cheese Tart

Posted in : Breakfast, Recipe, Veggies on by : Nicole

And so the cooking battle of time vs the zucchini has begun.

I had a tube of smoked gouda that needed to be used up

Throw down!

Found this recipe and i had a box of pastry crust – the planets were in alignment to make the recipe!

I had never done anything with a crust that didn’t come in it’s own pie shell, so this was fun and interesting for me!

Easy Zucchini, Tomato, and Cheese Tart

Prep Time: 20 minutes

Cook Time: 30 minutes

50 minutes

Category: Breakfast

Easy Zucchini, Tomato, and Cheese Tart


  • 1 sheet (half of a 17-ounce package) frozen puff pastry
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • 2 tomatoes, diced
  • 3 large eggs
  • 1 cup grated smoked Gouda
  • 1/2 teaspoon salt
  • Generous seasoning freshly ground black pepper


  1. Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender.
  3. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the tomatoes and raise the heat to medium-high.
  4. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated.
  5. Let cool.
  6. Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate.
  7. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.
  8. Preheat the oven to 350 degrees F.
  9. Cook the crust at 350 for 5-7 minutes
  10. Raise temp to 425 degrees F.
  11. Beat the eggs in a large bowl.
  12. Stir in the cheese, salt, pepper, and cooled vegetables.
  13. Spoon the mixture into the tart pan.
  14. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean.
  15. Remove the outer rim of the tart pan.
  16. Let the tart cool on a wire rack for 20 minutes before slicing.
  17. It is best to serve this tart very warm rather than piping hot.


Found the preheat/precook dough on the site

I like using the fresh tomatoes from the garden in addition to the zucchini

Use some flavored salt within or on top!

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Make sure to let the dough defrost slowly.

If using fresh tomatoes might need a bit more time time in the oven, or try to get some of the liquid out.

I enjoyed it best at room temperature. I ate it after it cooled from the oven, while hiking the next day and for breakfast the day after!


  • Tasty, not amazing, might be interesting with a different kind of cheese.
  • People at work really enjoyed it and asked for another one if i was in the mood!

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