This vegetable tart is filled with zucchini, yellow summer squash, and corn and topped with mozzarella. It's all finished with slivers of mint, basil and dill. This is a perfect side dish or vegetarian main for the summertime bounty from the garden.
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- โค๏ธ Why you'll love this recipe
- ๐ง Ingredient Notes
- ๐ช Recommended Equipment
- ๐ Instructions Overview
- ๐ฏ Tips for Making the Tart Filling
- ๐ฉโ๐ณ Simplifying the Meal Prep
- ๐กIdeas for Possible Variations
- ๐ฅฌ Make it Vegan
- ๐ฝ More Veggie Ideas
- Summer Vegetable Tart with Zucchini, Corn, and Herbs
At this point in my life, I and most of my friends are in our last quarter century of life. So when I heard that the 90+ year-old parents of a friend were zipping up to the Lake from Napa for a weekend visit, I wanted them all to come to dinner.
As the dinner drew near, I worried if they might sit wrapped in shawls, and focus the conversation on their aches and pains.
Within minutes of their arrival, I realized I had worried for nothing. They were engaged, engaging, and exuded positive energy. Throughout the evening, we all kept up a steady stream of chatter about our lives, our travels, and bear sightings (this is Tahoe, after all).
The evening made me wonder what combination of factors leads one person to age gracefully, and another to falter? I think the following five tips, besides good health, are great places to start.
And they may be even more important if you don't enjoy good health.
- Supportive social network of friends and/or family.
- A sense of humor to prevent taking yourself too seriously.
- Strong faith in something larger than yourself.
- Interested and engaged in things outside of yourself.
- Active. Move your body every day whether it's a walk, yoga, or climbing a mountain.
This summer vegetable tart is one of the things I served at the dinner. It's great as either a side dish or as a main course with a green salad for a light dinner or lunch. And it's perfect for dinner parties or special occasions as it's an impressive recipe when it comes to the table.ย
โค๏ธ Why you'll love this recipe
- If you use a frozen pie crust instead of making your own crust, or frozen puff pastry, this recipe is moderately easy. Most of the work is prepping, but I have some shortcuts for you below.
- There's no need for a vegetable peeler because you don't need to peel any of the vegetables.
- Great way to get kids to eat more veggies.
- Gorgeous dish for a party.
๐ง Ingredient Notes
The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.
This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.
- Zucchini squashย - Use small or medium-sized zucchini for this tart instead of large zucchini. The larger ones have more moisture and seeds and can make this tart watery.
- Fresh cornย - I recommend using fresh corn while it's in season, but this recipe works with frozen corn too.
- Fresh herbsย - I use a combination of fresh basil, mint and dill, but use herbs you prefer with zucchini and corn. Oregano, marjoram, thyme, and tarragon are also good choices. I do not recommend substituting the fresh herbs with dried herbs.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
๐ช Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list ofย favorite kitchen tools and equipment.
This list assumes you use a frozen pie crust from your grocery store which you roll out to fit the tart pan. If you make your own crust, check out the equipment list in my post on making a perfect pie crust.
- Tart pan with removable bottom (roughly 8" X 11")
- Rolling pin
- Parchment paper
- Pie weights
- Chef's knife
- Small or medium-sized skillet
- Handheld mandolin or a food processor fitted with the slicer attachment
๐ Instructions Overview
Detailed instructions for making this veggie tart are in the recipe card below, but here's an overview!
Step 1ย
Make the tart crust.ย Either make your own tart crust from scratch or use a frozen pie crust. If using a frozen crust, thaw the crust and roll into the shape of your tart pan, large enough to fit up the sides of the pan.
Step 2ย
Blind bake the crust.ย After fitting the dough into the tart pan, puncture it many times using the tines of a fork, line it with parchment paper, fill it with pie weights, and blind bake.ย
Step 3ย
Sautรฉ. Sautรฉ the shallot, green onion, and garlic. Spread on the bottom of the baked tart shell. Top with half of the cheese.
Step 4ย
Slice.ย Use a sharp knife or hand-held mandolin to thinly slice the zucchini and yellow squash. Arrange on top of the cheese. Shuck the corn and slice off the kernels. Spread over the zucchini and summer squash.ย
Step 5
Bake.ย Bake for 30 minutes and top with the remaining cheese. Slide it back into the oven for another few minutes until the cheese is melted and the roasted vegetables are tender.
Step 6
Finish and serve. Sprinkle thinly sliced basil and mint along with fresh dill over the top of the vegetable tart. Serve warm or at room temperature.
๐ฏ Tips for Making the Tart Filling
- My favorite way to slice corn kernels from an ear of corn: Once you shuck the corn, lay it on a cutting board and slice down one side of the corn, removing the kernels. Turn the cob a little, and repeat. Continue until all the corn kernels are removed. Most other methods result in corn rolling all over the place.
- When fully baked, the zucchini will be al dente, retaining much of its moisture and still have a slight bite. Zucchini and summer squash both have a lot of moisture locked in them, and if you cook them until they're completely limp, the bottom crust will be wet and soggy.
- The actual cooking time will be dependent on how thickly you slice the zucchini and summer squash. I use the second thinnest setting on my mandolin.
๐ฉโ๐ณ Simplifying the Meal Prep
- Use frozen pie crust instead of making your own, or frozen puff pastry dough. I've used Pepperidge Farm and Dufours puff pastry with great success. If using puff pastry, follow the directions in this asparagus tart for pre-baking the dough before adding the layers of veggies and cheese. (Note: I have not personally tried this with this specific tart, but have made many vegetable tarts like this.)
- Although I prefer to grate my own cheese, purchasing it already grated will save you prep time and effort. Or substitute Mozzarella di Bufala and tear apart into pieces for the tart.
- Zucchini and summer squash are both very easy to slice, but slicing them into even thin slices of the same thickness using a sharp knife is tricky. I recommend using a hand-held mandolin as it's efficient, fast, and gives you perfect sliced coins. Always use a hand guard when using any kind of mandolin, even if it's towel.
- Use frozen corn instead of fresh corn. Be sure to thaw the corn and dry with paper towels before adding to the tart.
๐กIdeas for Possible Variations
- As mentioned above in the Ingredients Box, you can use other fresh herbs in place of the basil, mint, and dill.ย
- In place of the shredded mozzarella cheese, you can substitute Mozzarella di Bufala or other melty mild cheeses such as Swiss cheese or Monterey Jack cheese. Or use a cheese mixture of two of the cheeses.ย
๐ฅฌ Make it Vegan
Use plant-based cheeses in place of the Parmesan and Mozzarella cheese. This will make the dish vegetarian as well since traditional Parmesan cheese and mozzarella use animal rennet for coagulation.ย
๐ฝ More Veggie Ideas
If you have a lot of zucchini you need to use, I have a lot of zucchini recipes ranging from simple sautรฉed zucchini and zucchini fritters to zucchini tots and a quinoa and zucchini salad with tomatoes. Zucchini is healthy, cooks fast, and can be used a wide variety of ways.
Like zucchini, corn can be used in recipes either cooked or raw, as in this simple corn and tomato salad with mozzarella or this corn salad with mint and basil.
And if you're interested in more tart recipes, check out this glazed blueberry tart (my mom's recipe!) and my 4-ingredient asparagus tart that uses puff pastry.
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Summer Vegetable Tart with Zucchini, Corn, and Herbs
Equipment
- rolling pin
- Small or medium skillet
- hand held mandolin or food processor filled with a slicer accessory
Ingredients
Tart Shell
- Make your own homemade tart/pie crust OR
- 1 frozen pie dough for pie crust
Tart Filling
- 2 tablespoons extra-virgin olive oil divided
- 1 medium shallot minced
- 4 green onions (scallions) thinly sliced
- 1 teaspoon minced garlic
- 2 medium medium zucchini squash
- 1 medium yellow summer squash
- 2 ears corn
- 1 teaspoon kosher salt
- ยฝ teaspoon ground black pepper
- 8 ounces mozzarella cheese (shredded)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon thinly sliced fresh basil
- 1 tablespoon thinly sliced fresh mint
- 1 teaspoon fresh dill
Instructions
Tart Shell
- If using frozen pie dough first thaw it according to the package directions and preheat the oven to 425หF.If making your own crust, this is the recipe I use. The remaining instructions are for using frozen pie dough.
- Roll the dough out on a lightly floured surface to eliminate any creases and to fit it into your tart pan. The dough should reach up the sides of the tart pan when tucked into the corners, and end up a little higher than the pan to allow for shrinkage. Pro-tip: As the tart shell bakes, the edges of the crust can shrink a little, and you need them in place to hold the vegetables.ย
- Dock the dough by puncturing it many times with the tines of a fork. The linked post for making your own crust shows photos of this.ย
- Cut a sheet of parchment paper to fit the tart, and line the tart shell with it, tucking it as best you can into the corners. Fill the tart shell with pie weights and refrigerate for 15 minutes. Pro-tip: Docking the dough plus the pie weights and chilling of the dough all help to prevent the dough from shrinking and from lifting up from the pan due to the steam created when baking the shell. You want bottom of the tart shell to stay flat.ย
- Place the tart pan on a baking tray or sheet pan and bake for 20 minutes. Remove the pie weights and parchment paper. The tart shell should be starting to set. Return it to the oven and bake until the crust is a nice golden brown, about 10-15 minutes. ย
- Remove from the oven.
Tart Filling
- While the tart shell bakes, make the tart filling: Heat 1 tablespoon olive oil in a small or medium skillet over medium heat. Add the shallot and green onion and sautรฉ for 10 minutes, or until softened. Add the garlic, and sautรฉ for another minute. Spread across the bottom of the baked crust.ย
- Sprinkle one half of the grated mozzarella cheese evenly over the top.
- Thinly slice the zucchini and yellow squash using a sharp knife or mandolin. There's no need to peel the vegetables. Arrange the slices on top of the cheese.ย
- Shuck the ears of corn and lay them on a cutting board. Slice off the kernels using a sharp knife by cutting down the sides of each ear, turning them as needed. Spread the corn kernels over the top of the zucchini and summer squash. Sprinkle with salt and pepper, and drizzle the remaining tablespoon of olive oil over the top.ย
- Lower the oven temperature to 400หF and bake the tart for 20 minutes. Top with the remaining mozzarella and all of the Parmesan cheese and bake for another 10 minutes, or until the cheese is melted and the squash is tender.ย Pro Tip: Squash contains a great deal of moisture. If you bake the tart until the squash is completely limp, the bottom crust will become wet and soggy. This baking time ensures that the squash is cooked, but still al dente, retaining much of it's moisture.
- Spread the mint, basil, and fresh dill over the top of the tart just before serving. Serve warm or at room temperature.
Helen@cuisinestudy
What a beautiful dish!! Zucchini and corn are one of my favourite combinations, I will have to try!
Thanks for great recipe ever!!!!!!
The Wimpy Vegetarian
Thanks so so much Helen!!! It was so good, I have to admit! If you make it, I hope you enjoy it too ๐
Liz
Wow! This is one gorgeous, veggie tart! I need to check our produce stand and buy some sweet corn!!! Delish!!!
The Wimpy Vegetarian
Thanks so much Liz!! It screams summer!!!
Rita
This sounds dee-lish Susan, and a natural for yummy summer corn. And... the basil-mint combo is one of my favorites.
The Wimpy Vegetarian
Thanks so much Rita! I love the basil-mint combo on so many things - especially this time of year ๐
cheri
Hi Susan, oh this is beautiful, funny thing. I made something very similar to this a few days ago. Love all the flavors that you used, this is summer veggies at there finest.
The Wimpy Vegetarian
Oh how wonderful to hear from you! This is summer on a plate. We'll be driving through your neck of the woods (kind of) over the next few days. Oregon and Washington are beautiful this time of year. We leave for Ashland tomorrow morning, and then onto Portland and ultimately Friday Harbor in the San Juans. Can't wait!
Jenni
Yes, always fresh mozzarella! So good!
And I loved your thoughts on aging. My folks are not doing it, and it's very sad. Conversations with them are basically a calendar of what doctor's appointments are happening on which days. Ugh. I strive to look at the larger picture and how I fit into the world. It's dangerous to let the world you attend to shrink down to the size of your house.
xo
The Wimpy Vegetarian
I'm sorry, Jenni. My folks didn't navigate it well either. Their conversations were dominated by aches, dr. appts., and who had recently died way before it should have (IMHO). I think that's why the topic interests me. I don't want to follow in their footsteps. It is indeed dangerous to have one's world shrink down to the size of a house. Big, huge hugs to you.
Jill Silverman Hough
Gorgeous! Pinning!!!
The Wimpy Vegetarian
Aw, Jill, thanks so so much ๐ Hope you're having a great summer!
Jane, The Heritage Cook
Susan you are grace and beauty personified. I love your discussion here - this topic is on my mind a lot too these days having lost both my parents early. Staying young is often a matter of mindset and no one is younger at heart than you!! And this tart ... Oh. My. Heavens! Beautiful, luscious, healthy, and gorgeous - the perfect way to celebrate the beauty of the summer harvest!
The Wimpy Vegetarian
Thanks so much, my friend :-). I really appreciate it!
laura@motherwouldknow
Susan, When it comes to your posts, the recipes are always great, but the stories are even better. So much wisdom packed into just a few paragraphs. As to the tart - well, if I get it together to buy eikorn flour and make my own crust, I'll let you know. But first, I have to run right out and buy the fun square pan:) Even with a store-bought crust and a plain old round tart pan, I can't wait to make this fabulous tart. What a gorgeous and delicious use of summer vegetables and special cheese.
The Wimpy Vegetarian
Thank you so much, Laura. I really appreciate your lovely comment. I sure hope we meet someday!
Yum Girl
This looks so good! I'm headed to the farmer's market Saturday and I'm going to make this dish over the weekend - it just screams summer! Kelli
The Wimpy Vegetarian
Oh thanks so much Kelli!! Let me know how it works for you if you make it!
The Food Hunter
this is going on my must make list. It sounds awesome.
The Wimpy Vegetarian
I'd love to hear how it works for you if you make it!! Thanks so much!
Heather | All Roads Lead to the Kitchen
This is definitely summer's bounty at its finest. Amazing for any summer meal!
Mary
I am salivating!! This is the perfect solution to my overflowing garden. I can't wait to make it!
Megan
Yum! What a great way to use summer veggies.
Barb | Creative Culinary
This tart sounds absolutely perfect; this is the type of vegetarian dish anyone could love!
Deborah
It sounds delicious, but I'm confused about the name of the dish -- tomatoes?? Don't see them in the actual recipe....
The Wimpy Vegetarian
You're right. I had had to submit the name of the dish before I'd completed working through it. In the end I opted not to include tomatoes, but the reference to it lives on in the original title. The title at the top of the post doesn't include it, so I apologize for the confusion!! You're free, however, to include them when you make it. It's a delicious dish that's been a real crowd pleaser at our home!
Anne Marie Flynn
Susan, I was just thinking of zucchini for dinner and immediately thought of this recipe. I had to let you know that I made this recipe last summer and loved it. I never would have thought of combining these veggies but they're perfect. I've also made it without the crust.. just put everything into a glass casserole dish and baked. It came out wonderful that way too! Thank you for a great recipe!
Savita
How delicious and easy-to-make does this casserole sounds. I'm a super fan of zucchini and corn and cook it all summer long. Bookmarked to try this soon. Thanks for sharing.
thewimpyvegetarian
It's seriously one of my favorite dishes I make all summer! If you make it, I'd love to hear what you think!