This rustic tart features a buttery, flaky Parmesan crust topped with melted Gruyere and tender zucchini slices. It is a versatile dish that works equally well as a sophisticated appetizer or a light main course.

List of ingredients

2 1/2 cups all-purpose flour – provides the base structure for the pastry.
1 tablespoon sugar – adds a hint of balance to the savory flavors.
1 teaspoon sea salt – enhances the overall taste of the crust.
1/2 teaspoon fresh ground black pepper – adds a subtle spicy warmth to the dough.
4 ounces (about 1 1/2 cups) shredded Parmesan cheese – adds a salty, nutty flavor to the crust.
16 tablespoons unsalted butter (cut into 1/2-inch cubes) – creates the flaky layers in the rough puff pastry.
1/3 cup ice water (plus extra as needed) – binds the dough while keeping it cold.
3 small to medium zucchini (trimmed and cut into 1/8-inch rounds) – the primary vegetable topping.
Sea salt – used for drawing moisture out of the zucchini.
1 tablespoon minced shallot – adds a delicate onion flavor to the base.
1 tablespoon extra virgin olive oil – used for sautéing the shallots.
1/4 teaspoon red pepper flakes (optional) – provides a mild heat.
2 tablespoons Dijon mustard – adds a tangy contrast to the rich cheese.
4 ounces (about 1 1/2 cups) shredded Gruyere – provides a meltable, nutty filling.
Black pepper – for seasoning the vegetable layer.
1/4 cup basil leaves (sliced into thin ribbons) – provides a fresh, aromatic finish.
1 egg (lightly beaten) – used as an egg wash for a golden finish.

step-by-step instructions

Prepare the flour mixture: In a large mixing bowl, whisk together the all-purpose flour, sugar, sea salt, and black pepper. Fold in the shredded Parmesan cheese until evenly distributed.
Integrate the butter: Add the cubed unsalted butter to the flour. Use your fingertips to smash the butter into the flour until the mixture is shaggy and most of the butter is incorporated, which usually takes about 7 minutes.
Bind the dough: Drizzle in 1/3 cup of ice water and fold it in using a silicone spatula. Add a few more tablespoons of water if necessary until the dough just holds together.
First chill: Turn the dough onto a surface and form it into a rough disc. Wrap tightly in several layers of plastic wrap and refrigerate for 30 minutes.
Laminate the pastry: On a lightly floured surface, roll the dough into a 3/4-inch thick rectangle. Square the edges, fold the dough into quarters, re-wrap in plastic, and chill for another 30 minutes. Repeat this folding and chilling process 2 to 3 more times to create flaky layers.
Prep the zucchini: Line a cutting board with paper or cloth towels. Arrange zucchini rounds on the towels, sprinkle lightly with sea salt, and cover with another layer of towels. Let them sit for at least 30 minutes to remove excess moisture.
Ready the oven and pan: Preheat your oven to 425 degrees F. Line a 13 x 18-inch baking sheet with parchment paper.
Final roll: On a floured surface, roll the chilled dough into a 15 x 20-inch rectangle. Carefully transfer it to the baking sheet and keep it chilled until assembly.
Sauté the base flavors: Heat olive oil in a small skillet over medium heat. Add minced shallots and red pepper flakes, cooking for about 3 minutes until toasted. Remove from heat and mix this oil mixture with the Dijon mustard in a small bowl.
Assemble the tart: Spread the shallot-Dijon mixture over the center of the dough, leaving a 2-inch border. Sprinkle with most of the Gruyere (reserve 2 tablespoons). Layer the zucchini slices so they overlap slightly, then season with black pepper.
Seal the edges: Brush the dough border with the beaten egg wash. Fold the edges up and crimp the corners closed, then apply a final coat of egg wash to the crust.
Bake the tart: Bake for 20 minutes. Remove briefly to sprinkle the remaining 2 tablespoons of Gruyere over the top, then bake for another 10 to 15 minutes until the crust is deep golden brown and zucchini edges are golden.
Finish and serve: Let the tart cool for 10 minutes. Sprinkle with fresh basil ribbons, slice into portions, and serve.

Pastry Preparation Techniques

Maintaining Cold Temperatures

The secret to a flaky rough puff pastry is keeping the butter in solid chunks. If the butter melts before it hits the oven, you will lose the distinct layers and the crust will be dense rather than airy. Use ice-cold water and refrigerate the dough strictly between each fold.

The Importance of the Folding Process

Folding the dough into quarters multiple times creates layers of butter and flour. When baked, the water in the butter evaporates, pushing the layers of dough apart. This process, known as lamination, is what gives the tart its characteristic lift and crunch.

Handling the Shaggy Mass

When smashing the butter into the flour, avoid overworking the dough. You want a shaggy appearance with visible pieces of butter remaining. Over-mixing develops too much gluten, which can result in a tough, bread-like crust instead of a delicate pastry.

Managing Dough Stickiness

If the dough feels too sticky during the rolling process, lightly dust your surface and rolling pin with all-purpose flour. Avoid adding too much extra flour into the dough itself, as this can alter the ratio and make the pastry dry and crumbly.

Zucchini Moisture Management

Preventing a Soggy Crust

Zucchini has a very high water content, which can release during baking and make the bottom of the tart soggy. Salting the slices draws out this excess liquid through osmosis. The towels then absorb the water, ensuring the vegetable stays tender without leaking into the pastry.

Using a Mandoline for Precision

To ensure the zucchini cooks evenly, the slices should be a consistent 1/8-inch thickness. A mandoline slicer is the most efficient tool for this, but a sharp chef’s knife works if you take your time. Uneven slices will lead to some pieces being overcooked while others remain raw.

Proper Layering for Steam Escape

When arranging the zucchini on the tart, avoid packing them too tightly. Leaving small gaps between the overlapping slices allows steam to escape during the baking process. If the vegetables are too crowded, the steam becomes trapped, which can soften the crust underneath.

Cheese and Flavor Optimizations

Choosing the Right Gruyere

Gruyere is ideal for this tart because of its excellent melting properties and nutty, slightly sweet profile. If you cannot find Gruyere, a high-quality Swiss or Emmental can be used. Ensure the cheese is shredded finely so it melts evenly across the surface of the tart.

The Role of Parmesan in the Crust

Adding Parmesan directly to the dough provides a salty, savory depth that complements the butter. Use a dry, aged Parmesan for the best results. This creates a contrast between the rich, buttery pastry and the sharp, salty cheese flavor.

Enhancing the Tang with Dijon

The Dijon mustard base provides an acidic counterpoint to the rich fats of the butter and cheese. It cuts through the heaviness and brightens the overall flavor profile. Ensure the mustard is spread thinly so it does not overpower the delicate taste of the zucchini.

Incorporating Fresh Basil

Basil should always be added after the tart has cooled slightly to prevent the leaves from wilting or turning black in the oven. Slicing the leaves into thin ribbons, known as chiffonade, distributes the herb evenly across the tart for a fresh aromatic hit in every bite.

Baking and Serving Guide

Achieving the Perfect Golden Hue

The egg wash is critical for achieving a professional, deep golden-brown finish. Be generous with the brush on the borders. The high oven temperature of 425 degrees F quickly sets the pastry and ensures the edges are crisp.

Slicing for Presentation

Allow the tart to cool for at least 10 minutes before slicing. This allows the cheese to set slightly, preventing the filling from sliding off the crust. Use a serrated knife to saw through the flaky crust without crushing the delicate layers.

Serving Temperatures

This tart is delicious when served warm, but it also performs well at room temperature. For an appetizer, serve small squares on a platter. For a main course, serve larger wedges accompanied by a crisp green salad with a lemon vinaigrette.

Storage and Reheating Advice

Room Temperature Storage

The tart can be kept covered at room temperature for up to 24 hours. Because of the high butter content in the crust, it remains palatable, though the crispness will gradually decrease over time.

Refrigeration Guidelines

If you plan to keep the tart longer, store it in an airtight container in the refrigerator for up to three days. Be aware that refrigeration can make the crust softer due to the moisture from the zucchini.

Restoring Crispness via Reheating

To reheat the tart, avoid the microwave, as it will make the pastry chewy. Instead, place slices on a baking sheet and heat them in a 350 degrees F oven for 5 to 10 minutes until the cheese is bubbly and the crust is crisp again.

Troubleshooting Common Issues

Dealing with Dough That Won’t Hold

If your dough is too crumbly and won’t form a disc, add ice water one tablespoon at a time. Stir gently with a spatula. Stop as soon as the dough holds together when pressed; adding too much water will make the dough gummy and hard to roll.

Preventing Burnt Cheese

If the cheese on top is browning too quickly before the crust is done, loosely cover the tart with a piece of aluminum foil. This protects the surface from direct heat while allowing the bottom and sides of the pastry to finish cooking.

Correcting an Over-Salty Crust

If you accidentally add too much salt to the dough, increase the amount of unsalted butter slightly or add a pinch more sugar to balance the flavor. In future batches, ensure you are using a measuring spoon and not overfilling it.

Frequently Asked Questions

Can I use frozen zucchini?

It is not recommended to use frozen zucchini for this specific recipe. Frozen vegetables release significantly more water upon thawing, which would make the crust soggy and ruin the flaky texture of the rough puff pastry.

Is this tart freezer-friendly?

You can freeze the baked tart for up to a month, wrapped tightly in foil and plastic. Thaw it in the refrigerator overnight and then reheat it in the oven to restore the flaky texture of the crust.

Can I make the dough in advance?

Yes, you can prepare the dough up to 24 hours in advance. Keep it wrapped tightly in plastic wrap in the refrigerator. Ensure it comes back to a workable temperature but stays cold before rolling it out for the tart.

What is the best substitute for shallots?

If shallots are unavailable, finely minced red onion or yellow onion can be used. Red onion provides a similar sweetness, while yellow onion is slightly more pungent. Sauté them thoroughly to mellow the flavor before mixing with the mustard.

Can I use a different flour?

All-purpose flour is best for this recipe because of its balanced protein content. While bread flour would make the crust too chewy and cake flour too crumbly, AP flour provides the ideal balance for a flaky, savory pastry.

Savory Gruyere and Zucchini Tart

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Author: alyssabennett
Total Time: 145 minutes
Yield: 16 servings 1x
Diet: Vegetarian

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Description

A rustic savory Gruyere and zucchini tart with a flaky Parmesan and black pepper crust, layers of cheese, tender zucchini, and fresh basil.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
4 ounces shredded Parmesan cheese
16 tablespoons unsalted butter, cut into 1/2-inch cubes
1/3 cup ice water, plus more as needed
3 small to medium zucchini, trimmed and cut into 1/8-inch thick rounds
Sea salt
1 tablespoon minced shallot
1 tablespoon extra virgin olive oil
1/4 teaspoon red pepper flakes, optional
2 tablespoons Dijon mustard
4 ounces shredded Gruyere
Black pepper
1/4 cup basil leaves, sliced into thin ribbons
1 egg, lightly beaten

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Instructions

Step: In a large mixing bowl, whisk to combine the flour, sugar, salt, and pepper. Fold in the Parmesan cheese.
Step: Add the butter and use fingertips to smash the butter into the flour until a shaggy mixture forms (about 7 minutes).
Step: Drizzle in 1/3 cup water and fold with a silicone spatula, adding more water if needed for the dough to hold together.
Step: Form dough into a rough disc, wrap in plastic wrap, and chill in the fridge for 30 minutes.
Step: On a lightly floured surface, roll the dough into a 3/4-inch rectangle, square the edges, fold into quarters, re-wrap, and chill 30 minutes more. Repeat this rolling and chilling process 2-3 more times.
Step: Layer zucchini slices on towels, sprinkle with sea salt, cover with another layer of towels, and set aside for 30 minutes.
Step: Preheat oven to 425 degrees F and line a 13 x 18-inch baking sheet with parchment.
Step: Roll dough into a 15 x 20-inch rectangle, place in the baking sheet, and chill until ready to assemble.
Step: Sauté shallots and red pepper flakes in olive oil over medium heat for 3 minutes, then combine with Dijon mustard in a small bowl.
Step: Spread the shallot-Dijon mixture over the dough leaving a 2-inch border, sprinkle with most of the Gruyere, layer the zucchini, and finish with black pepper.
Step: Brush the border with egg wash, fold up and crimp the corners closed, and brush again with egg wash.
Step: Bake for 20 minutes, sprinkle with the remaining cheese, and bake for another 10-15 minutes until golden brown.
Step: Cool for 10 minutes, sprinkle with basil, slice and serve.

Notes

Tart is best served the day it’s made, but will keep well covered at room temperature for a day.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 340 kcal
Sugar: 2 g
Sodium: 480 mg
Fat: 21 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 62 mg