Name: Spiced Zucchini Tart
Prep time: 30 min
Cook time: 35 min
Yield: 6 celebrities
Cuisine: Portugal
Ingredients: 250 oz offlour (I recommend organic whole-wheat flour); 100 oz ofbutter (vegetable margarine); 100 fl oz ofwater; 2 sea salt; 1 lb ofzucchini (not too thick); 3 eggs; 3 olive oil; 1 garlic; 1/2 paprika; 1/2 ground cumin; sea salt; pie pan; mixing bowl; chef's knife; vegetable brush; mortar (or...); garlic press

main courses baking prepared in advance quiches and savory pies

Updated on 30 December 2025 by

dave31

1 review 5 : Delicious

Cuisine

Portugal

Diet

Vegetarian

Level

Easy

Calories

144 pour 100g

Preparation

30 minutes

Cooking

35 minutes

Wait

20 minutes

I found this recipe for a spiced zucchini tart in the excellent book Recettes Végétariennes du Monde Entier, Garance Leureux, La Plage, 160 pages.

In this Mediterranean–inspired tart, you won’t find any crème fraîche or cheese. So this isn’t just another variation on quiche—this time with zucchini!

Here, the filling is light and lets the vegetables take center stage. The zucchini, coated in this marinade with the flavors of the South, will bake in a hot oven until tender and golden.

I recommend using organic zucchini, so you can leave the skin on. Your tart will look much prettier, taste better, and be packed with vitamins!

Another secret to this recipe: I use whole wheat flour. This gives the dough a nutty flavor that pairs wonderfully with the butter and roasted zucchini.

This spiced zucchini tart is therefore a recipe that’s both original and healthy. It will let you discover a new way to cook this versatile vegetable.

Even a friend who didn’t like zucchini was won over—that’s how good it is!

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celebrities

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For the shortcrust pastry
8.8 oz of flour I recommend organic whole-wheat flour
3.5 oz of butter vegetable margarine
3.4 fl oz of water
2 sea salt

For the filling
2.2 lb of zucchini not too thick
3 eggs
3 olive oil
1 garlic
1/2 paprika
1/2 ground cumin
sea salt

1
Prepare the shortcrust pastry according to the instructions in the corresponding recipe. Let it rest in the refrigerator for 20 minutes.
2
Choose small, untreated zucchini.
Scrub them under running water with a vegetable brush and trim off the ends.
Pat them dry with a kitchen towel.
3
Slice the zucchini into rounds.
4
Place the zucchini slices on a paper towel with some salt and let them drain for 15 minutes
5
Peel the garlic clove and remove the germ.
Cut it into small pieces and crush them in a mortar or using a garlic press.
6
In a mixing bowl, whisk together the eggs, oil, garlic, paprika, and cumin with a fork.
7
Preheat the oven to 210°C.
Flatten the dough with your hands, fold it in half, shape it into a ball, then roll it out with a rolling pin.
Line the tart pan, which has been buttered and floured (or lined with parchment paper).
8
Arrange the zucchini slices one by one on the dough, forming a circle.
Once the circle is complete, start a new one inside it, working in the opposite direction, and so on...
9
Spoon the sauce over the zucchini using a tbsp.
Make sure to coat all the zucchini evenly.
10
Place in the oven and bake for 35 minutes.
Serve this spiced zucchini tart piping hot.