Zucchini and Corn Tart

It's not quite a quiche, nor is it a gratin, but something in between. This zucchini and corn tart makes for a delicious vegetarian supper or a perfect brunch feature. It's a great way to use up any of that late summer zucchini too.

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Has your tart pan been lonely? Have you not spent enough time with it? Maybe it’s time you did and here’s a perfect way for you and your tart pan to get back on track. Zucchini is the main focus of this zucchini and corn tart, but there’s a hidden layer of tomato sauce at the bottom which gives this tart such a nice zing of savory satisfaction. It only takes a few minutes to whip that layer up and it more than delivers on your time spent. Of course, if you are in a pinch, you could use some of your favorite jarred tomato sauce instead.

Tart shell with tomato sauce in the bottom of it and a random basil leaf near by.

For the best results, make sure you slice the zucchini evenly. I like to use a mandolin slicer for this task – it’s much faster and the resulting slices are 100% evenly sliced. It might feel a little odd to do so, but tossing your perfect slices of zucchini with cheese, egg and milk is the best way to make sure every slice of zucchini is coated evenly.

Zucchini, corn and cheese in a tart shell, unbaked with a bowl of cheese nearby.

I recommend putting your tart pan on a baking sheet (or at least placing a baking sheet on the rack below the tart) and in fact, I recommend doing this any time you are using a tart pan with a removable bottom or a springform pan. You never know when butter or egg or juices from foods will seep out through the bottom of the pan. (More often than not, if you put the baking sheet below the tart pan, you won’t have any spill at all, but I’d much rather put away a clean baking sheet than clean my oven.)

Zucchini and Corn Tart, finished on a counter with an orange towel around half of it.

You can serve this tart hot or cold. I like it best somewhere in between the two, plus letting it cool for just a little while lets the tart set up a little and that makes it easier to slice. 

A piece of zucchini and corn tart on a blue plate with a yellow napkin and the rest of the tart in the background.

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Zucchini and Corn Tart

  • Prep Time: 15 m
  • Cook Time: 1 h 30 m
  • Total Time: 1 h 45 m
  • Servings:
    8

Ingredients

  • 1 (10-inch) circle of pastry/pie dough
  • olive oil
  • ½ onion diced
  • 1 (14-ounce) can whole peeled tomatoes
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh parsley chopped
  • 2 large zucchini ¼-inch thick slices
  • 1 egg beaten
  • ¼ cup milk
  • 1 cup grated Parmesan cheese divided
  • 1 cup grated Fontina cheese
  • cups fresh corn kernels (about 3 ears of corn)
  • 1 teaspoon salt
  • freshly ground black pepper

Instructions

  1. Roll the pastry out into a 12-inch circle and then transfer it to a 10-inch tart pan with a removable bottom. Press the pastry into the corners of the pan and trim it to fit the tart pan. Transfer the tart pan to the refrigerator while you prepare the remaining ingredients.
  2. Pre-heat the oven to 375ºF.
  3. Pre-heat a sauté pan over medium-high heat. Add the olive oil and onion and cook for about 5 minutes, until the onion is lightly browned. Crush the whole tomatoes with your hands or a potato masher and add the tomatoes and juice to the onions. Simmer for about 20 minutes, until the sauce has thickened. Remove the sauté pan from the heat and add the butter and parsley. Stir to melt the butter and combine the ingredients and set the pan aside.
  4. Combine the egg and milk in a large bowl. Add the zucchini, half of the Parmesan cheese, Fontina cheese, corn, salt and pepper and toss it all together.
  5. Spread the tomato sauce on the bottom of the pastry in the tart pan. Shingle the coated zucchini slices and corn over the tomato sauce and top with the remaining Parmesan cheese. Cover the tart with aluminum foil and transfer the tart pan to the oven. Bake at 375ºF for 45 minutes. Remove the foil and bake for another 40 to 45 minutes, until the top is nicely browned. Let the tart rest for at least 20 minutes before slicing into wedges and serving.
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Comments (1)Post a Reply


  1. Absolutely delicious. I made one error and that was to try to bake it in a spring form pan. (I have a tart pan with removable bottom in MA, but we’re at our Maine house and I refuse to buy another one!). Still …. it came out just fine – just not as elegantly as if would have in the proper pan. I plan to make this again! Many thanks

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