Zucchini Tart

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

This luxurious tart is bursting with the richness of zucchini and the tangy flavor of mayonnaise and Dijon mustard, which pairs beautifully with the vegetables. To make it, take a prepared sheet of pie crust, form a border, and spread with Dijonnaise. Top with thin, overlapping zucchini slices (sliced with a mandolin) in a beautiful pattern, topped with thyme and olive oil. This tart comes together quickly and is beautiful, delicious, and flavorful.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet chilled pie dough
1/3 cup mayonnaise
1 tbsp Dijon mustard
2 medium zucchinis, thinly sliced
1 teaspoon chopped fresh thyme
Olive oil to drizzle

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: puff pastry, zucchini, zucchini, thyme

Cooking the dish according to the recipe:

Place the baking tray in the oven and preheat the oven to 190°C.
Place the pie crust on a sheet of parchment paper. Lift the edges slightly and crimp them. Mix the mayonnaise and mustard in a small bowl, then spread the mixture evenly over the crust.

Place the zucchini and thyme in a medium bowl. Season with salt and pepper and drizzle with olive oil; toss gently. Arrange the zucchini slices on top of the mayonnaise mixture on the dough.
Carefully remove the hot baking sheet from the oven. Place the parchment paper with the tart on it and bake until golden brown and the zucchini is tender, 20-30 minutes.

Categories:

recipe / Summer dishes / Dinner / Bakery / Savory pies / Ina Garten / The Barefoot Countess