Name: Grilled Zucchini Tart: A Delicious Summer Recipe
Prep time: 45 min
Cook time: 35 min
Total time: 90 min
Yield: 6-8 servings
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1/2 cup (1 stick) cold unsalted butter, cut into small cubes; 1/4 cup ice water, plus more if needed; 1 tablespoon olive oil; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 1/2 teaspoon dried thyme; 1/4 teaspoon red pepper flakes (optional); 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 large egg, lightly beaten; Salt and freshly ground black pepper to taste; 2 medium zucchini, sliced lengthwise into 1/4-inch thick planks; 2 tablespoons olive oil; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1/4 teaspoon garlic powder; Salt and freshly ground black pepper to taste; Fresh basil leaves, chopped; Balsamic glaze

Grilled Zucchini Tart: Prepare to be amazed by this unexpectedly delightful dish that will redefine your perception of zucchini! Forget bland and boring this tart is a symphony of smoky, savory, and slightly sweet flavors, all nestled in a flaky, golden crust. I’m so excited to share this recipe with you!

While the exact origins of vegetable tarts are somewhat hazy, the concept of showcasing seasonal produce in a pastry shell has been around for centuries. Think of the rustic vegetable pies of the French countryside or the vibrant quiches of Italy. This Grilled Zucchini Tart takes that tradition and elevates it with the char and depth of flavor that only grilling can provide.

What makes this tart so irresistible? It’s the perfect balance of textures and tastes. The grilled zucchini becomes tender and slightly caramelized, offering a subtle sweetness that complements the savory herbs and creamy cheese. The flaky crust provides a satisfying crunch, while the grilling process imparts a smoky aroma that is simply divine. Plus, it’s surprisingly easy to make! Whether you’re looking for a stunning appetizer, a light lunch, or a vegetarian main course, this Grilled Zucchini Tart is guaranteed to impress. Get ready to experience zucchini like never before!

Ingredients:

For the Crust:

1 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/4 cup ice water, plus more if needed

For the Filling:

1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
Salt and freshly ground black pepper to taste

For the Grilled Zucchini:

2 medium zucchini, sliced lengthwise into 1/4-inch thick planks
2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste

For Garnish (optional):

Fresh basil leaves, chopped
Balsamic glaze

Preparing the Crust:

In a large bowl, whisk together the flour and salt.
Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter. This is crucial for a flaky crust!
Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, resulting in a tender crust.

Preparing the Filling:

While the dough is chilling, prepare the filling. Heat the olive oil in a medium skillet over medium heat.
Add the sliced onion and cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. This step is important for developing the flavor of the filling. Don’t rush it!
Add the minced garlic, dried thyme, and red pepper flakes (if using) to the skillet and cook for another minute, until fragrant.
Remove the skillet from the heat and let the onion mixture cool slightly.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, and beaten egg. Season with salt and pepper to taste.
Add the cooled onion mixture to the cheese mixture and stir to combine. Set aside.

Grilling the Zucchini:

In a medium bowl, whisk together the olive oil, lemon zest, lemon juice, and garlic powder. Season with salt and pepper to taste.
Add the zucchini planks to the bowl and toss to coat evenly with the marinade. Make sure each slice is nicely coated.
Preheat your grill to medium heat.
Grill the zucchini planks for 2-3 minutes per side, or until they are tender and have grill marks. Watch them carefully, as they can burn easily.
Remove the grilled zucchini from the grill and set aside to cool slightly.

Assembling and Baking the Tart:

Preheat your oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
Carefully transfer the dough to a baking sheet lined with parchment paper.
Spread the ricotta cheese filling evenly over the dough, leaving a 1-inch border around the edge.
Arrange the grilled zucchini planks in a decorative pattern over the filling. You can overlap them slightly or create a spiral design. Get creative!
Fold the edges of the dough over the filling, pleating as needed to create a rustic crust.
Brush the crust with a little olive oil or egg wash (optional) for a golden-brown finish.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
Remove the tart from the oven and let it cool slightly before slicing and serving.

Serving Suggestions:

This grilled zucchini tart is delicious served warm or at room temperature. Garnish with fresh basil leaves and a drizzle of balsamic glaze for an extra touch of flavor and visual appeal. It’s perfect as a light lunch, appetizer, or side dish. Enjoy!

Tips for Success:

Keep the butter cold: Cold butter is essential for a flaky crust. Make sure your butter is well-chilled before you start making the dough.
Don’t overmix the dough: Overmixing develops the gluten in the flour, which can result in a tough crust. Mix the dough just until it comes together.
Chill the dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
Don’t overcrowd the grill: When grilling the zucchini, make sure not to overcrowd the grill. This will lower the temperature of the grill and prevent the zucchini from browning properly.
Adjust seasonings to your liking: Feel free to adjust the seasonings in the filling and marinade to your taste.

Variations:

Add other vegetables: You can add other grilled vegetables to the tart, such as bell peppers, eggplant, or asparagus.
Use different cheeses: Try using different cheeses in the filling, such as goat cheese, mozzarella, or provolone.
Add herbs: Experiment with different herbs in the filling, such as oregano, rosemary, or parsley.
Make it gluten-free: Use a gluten-free flour blend to make the crust gluten-free.
Make it vegan: Substitute the butter with vegan butter, the ricotta cheese with vegan ricotta cheese, and the egg with a flax egg to make the tart vegan.

Storage Instructions:

Store leftover grilled zucchini tart in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information (approximate, per serving):

Calories: 350, Protein: 15g, Fat: 20g, Carbohydrates: 30g

Why this recipe works:

This recipe is a winner because it combines the smoky flavor of grilled zucchini with the creamy richness of ricotta cheese and the flaky goodness of a homemade crust. The combination of flavors and textures is simply irresistible. Plus, it’s a relatively easy recipe to make, even for beginner cooks. The step-by-step instructions are clear and concise, and the tips and variations provide helpful guidance for customizing the recipe to your liking. The use of fresh, high-quality ingredients ensures that the tart is packed with flavor and nutrients. Whether you’re looking for a light lunch, a delicious appetizer, or a crowd-pleasing side dish, this grilled zucchini tart is sure to impress.

Troubleshooting:

Crust is too tough: You likely overmixed the dough. Be gentle when mixing and avoid overworking the gluten.
Crust is too crumbly: You may not have added enough water. Add a little more ice water, one tablespoon at a time, until the dough comes together.
Filling is too watery: Make sure to drain the ricotta cheese well before using it. You can also add a tablespoon of cornstarch to the filling to help absorb excess moisture.
Zucchini is too soggy: Don’t overcrowd the grill and make sure the grill is hot enough. Pat the zucchini dry before grilling to remove excess moisture.
Tart is browning too quickly: Cover the tart with foil during the last 10-15 minutes of baking to prevent it from browning too much.

Conclusion:

This Grilled Zucchini Tart is more than just a recipe; it’s an experience. It’s a celebration of fresh, seasonal flavors, a testament to the beauty of simple ingredients, and a surprisingly easy way to impress your friends and family. From the smoky char of the grilled zucchini to the creamy tang of the ricotta filling and the flaky, golden crust, every bite is a symphony of textures and tastes that will leave you wanting more. I truly believe this tart deserves a spot on your regular rotation.

Why is it a must-try? Because it’s incredibly versatile! Its perfect as a light lunch, a sophisticated appetizer, or even a stunning side dish at your next barbecue. The vibrant colors and rustic presentation make it a showstopper, guaranteed to garner compliments. Plus, it’s a fantastic way to use up that abundance of zucchini you might have growing in your garden or find at your local farmer’s market.

But the best part? It’s adaptable to your own preferences. Feel free to experiment with different cheeses. Goat cheese would add a tangy twist, while mozzarella would create a gooey, cheesy delight. You could also incorporate other vegetables like bell peppers, onions, or even thinly sliced eggplant for added depth of flavor. For a spicier kick, add a pinch of red pepper flakes to the ricotta mixture or drizzle a little chili oil over the finished tart.

Serving suggestions are endless! Serve it warm or at room temperature, depending on your preference. A simple green salad with a light vinaigrette makes a perfect accompaniment. For a more substantial meal, pair it with grilled chicken or fish. And don’t forget a glass of crisp white wine to complete the experience!

Consider these variations to truly make it your own:

* Herb Infusion: Mix fresh herbs like basil, thyme, or oregano into the ricotta filling for an aromatic boost.
* Nutty Crunch: Sprinkle toasted pine nuts or chopped walnuts over the tart before baking for added texture and flavor.
* Sweet and Savory: Drizzle a touch of honey or balsamic glaze over the finished tart for a delightful sweet and savory contrast.
* Crust Alternatives: While I love the flaky puff pastry, you could also use a homemade shortcrust pastry or even a gluten-free crust for dietary restrictions.

I’m so excited for you to try this Grilled Zucchini Tart recipe! It’s a dish that I’ve made countless times, and it always brings joy to my table. I’m confident that it will become a favorite in your kitchen as well.

So, go ahead, gather your ingredients, fire up your grill (or oven!), and prepare to be amazed. Don’t be afraid to get creative and put your own spin on it. And most importantly, have fun!

Once you’ve made it, I would absolutely love to hear about your experience. Share your photos and comments on social media using [Your Hashtag Here] or leave a review on the recipe page. Let me know what variations you tried, what you loved, and what you might do differently next time. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking!