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Tomato zucchini tart

Sometimes I can get real cravings for this tart, especially during summer when tomatoes and zucchini are at their best. I’m not really a huge fan of zucchini or tomato, but when made right with the right combinations, they can taste absolutely amazing.

This tart is perfect for a summer dinner party or when you feel like making something a little luxurious, even though it looks a lot more difficult to make than it actually is 😉


Tomato zucchini tart
Serves 8
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Pâte Brisée dough
  1. 1 1/3 cup flour
  2. 100 g non-dairy margarine
  3. ½ tsp salt
  4. 1/4 cup cold water
Cashew parmesan
  1. 1 cup cashews
  2. 1/4 cup nutritional yeast
  3. 1 tsp salt
  1. 450 g tomatoes
  2. 450 g zucchini
  3. salt & pepper
  4. 1/4 cup olive oil
  5. 1/4 cup fresh basil, chopped
  6. 3 garlic cloves, finely chopped
  1. Combine flour and salt in a bowl. Cut the margarine into cubes and place in a bowl. Place the two bowls in the fridge for 10 minutes until cold, then add the margarine to the flour mixture and work into a dough. Add a little water at a time until you have a smooth flexible dough. Flatten the dough, wrap it in plastic foil and place in the fridge for 30 minutes.
  2. Grease a pie pan with removable bottom and roll out the dough to a thin disc (about 3 millimeters thick) on a floured surface. Transfer to the pie pan and press it down firmly, cut off any excess dough along the sides. Prick holes in the bottom and sides of the pie crust and place the pie pan in the fridge for 15 minutes.
  3. In the meantime, prepare the cashew parmesan; pulse cashews, nutritional yeast and salt in a food processor to a crumbly mixture. Set aside.
  4. Prebake the crust for 10–15 minutes in the oven at 200°C/390F (to avoid the dough from creating air bubbles you can bake it with pie weights or peas).
  5. Whisk garlic, basil and olive oil in a bowl, add salt and pepper to taste. Slice zucchini into thin slices (3 millimeters) and the tomato into 5 millimeter thick slices.
  6. Remove the pie from the oven, brush it with the garlic oil, sprinkle cashew parmesan on top and arrange the tomato and zucchini slices in a spiral form, starting from the outer edges moving inward. Fill the hole in the middle with chopped up tomato and zucchini. Brush the vegetables with olive oil and sprinkle with some salt and pepper. Bake in the oven for 45 minutes at 200°C/390F until the vegetables are slightly caramelized. Garnish with basil and serve.
Sofia von Porat https://sofiavonporat.com/

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  • Reply
    sue hege
    August 26 at 8:31 pm

    This looks so wonderful!! have both tomatoes and zucchini in the garden right now so thinking about making it tonight! Do you really mean to cut the tomatoes into 2 inch slices? That is very thick, maybe the tomatoes just need to be bigger slices then the zucchini?

    • Reply
      August 26 at 8:45 pm

      Hi Sue! Oh that’s wonderful! Thank you for pointing out the measurement of the slices, I’ve updated the recipe with the correct measurements in millimeters (not sure what it is in US lea). Yes, the tomato slices should be slightly thicker as they shrink more than the zucchini. 🙂

      Hope you try it tonight!

      • Reply
        sue hegle
        August 28 at 5:17 pm

        This was so yummy, I am trying it again today with eggplant instead of zucchini, tomatoes are plentiful right now and I love them roasted, maybe I’ll add a little vegan mozzarella! Thank you for such a great simple recipe!

        • Reply
          September 1 at 3:36 pm

          That is s great to hear Sue, I’m so glad you loved the recipe! Sounds like some really tasty additions with vegan mozzarella!

  • Reply
    August 28 at 5:32 am

    At the end, what temperature do you bake it at?

    • Reply
      August 28 at 7:55 am

      Hi Alice! You bake it at 200°C/190F 🙂

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