If you've ever asked yourself, "What can I do with all my zucchinis?", you're not alone! Summer gardens, farmers markets, and veggie pick-ups can leave you with an abundance of zucchini. Instead of baking the usual zucchini bread, this savory zucchini tart is a delicious way to use them up.
I still remember the first tart I made as a little girl. I had a small German cookbook about French quiche& tart making, and it quickly became one of my favorites. Now, as a baker, I often go veggie picking at local farms, and with my connections to the farmers market, I always have baskets full of fresh, seasonal produce. This season it's been zucchini and basil. When I need to use a lot of zucchini, this tart is my go-to recipe, and it's one of my favorites to make.
All You Need to Know About Making a Zucchini Tart with Spelt Flour Crust
Can I reheat the zucchini tart?
Yes! This tart reheats beautifully. Warm slices in a 325°F (160°C) oven for 10-15 minutes, and the crust stays crisp. You can also enjoy it cold straight from the fridge-it makes a perfect summer lunch or picnic dish.
How should I store zucchini tart with spelt crust?
Keep the tart covered in an airtight container in the fridge for up to 4 days. It maintains its flavor and texture, and you can reheat individual slices as needed.
What makes a good spelt quiche crust?
The key is cold ingredients. Use cold butter, cold water, and chill your dough for at least 30 minutes. I even like to freeze my tart crust for 30 minutes before baking. This helps prevent shrinking. Spelt flour also helps with shrinkage and adds a slightly nutty flavor, but all-purpose flour works perfectly too.
Can I use other vegetables in this tart?
Absolutely! While this tart highlights zucchini, you can use carrots, eggplant, or a mix of your favorite seasonal vegetables.
How important is the quiche or tart pan?
A good tart or quiche pan makes all the difference. I still use my ceramic quiche pan from France that my mom gave me years ago in Germany. It distributes heat evenly and looks beautiful when serving. Investing in a quality pan ensures years of perfect quiches.
Can I use store-bought pesto for zucchini tart?
Yes! Any pesto works. I often make my own using basil, Parmesan, olive oil, salt, pepper, and pistachios for a fresh, nutty flavor. It pairs perfectly with zucchini and makes the tart extra flavorful.
Tips for the Best Spelt Flour Zucchini Tart
- Do not overwork the dough; this keeps the crust tender.
- Chill or freeze the crust before baking to avoid shrinking.
- Use thin slices of zucchini to ensure even baking.
- Sprinkle Parmesan or your favorite cheese on top for added flavor.
- Enjoy versatility: Swap in seasonal vegetables or try different cheeses and herbs.
Why I Use Spelt Flour in My Quiche and Tart Crusts (Benefits & Flavor)
I grew up in Germany where spelt flour ("Dinkelmehl") was always a pantry staple. These days, it's becoming more popular in the U.S. too, and I love seeing more people discover its wonderful flavor and benefits. Spelt flour has a slightly nutty flavor that works wonderfully in a quiche crust, giving it more character than plain white flour.
It's also:
- Easier to digest for some people compared to modern wheat.
- Rich in nutrients like fiber, protein, and essential minerals.
- Tender in texture, which makes for a crust that's flaky but sturdy enough to hold the creamy filling.
Another perk? Spelt flour dough requires less kneading because of its different gluten structure-overworking it can actually make it too dense, so it's a quicker crust to prepare.j
Savory Recipes
Zucchini Pesto Tart
Ingredients
Equipment
Method
- Make and chill the dough: In the bowl of a stand mixer fitted with a dough hook, combine the spelt flour (or all-purpose flour), salt, cold butter cubes, egg, and cold water. Mix on low speed until the butter is mostly incorporated and the dough comes together, with small visible bits of butter for a tender, flaky crust. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll and chill in the pan: On a lightly floured surface, roll the chilled dough into a circle large enough to fit your ceramic tart pan. Gently press it into the pan, trimming excess and patching any tears with extra dough. Place the entire pan in the fridge for at least 30 minutes (or in the freezer for 15-20 minutes) before adding the filling.
- Spread the pesto: Once chilled, spread a generous layer of pesto over the bottom of the crust. This adds flavor and acts as a moisture barrier for the zucchini.
- Prepare the zucchini: Slice the zucchini lengthwise into thin ribbons using a sharp knife or mandoline. Starting at the outer edge of the tart, arrange the slices in a slightly overlapping pattern, spiraling inward until the center is reached, so the design resembles a flower. (See the video in this post for a visual guide.)
- Add optional topping: Sprinkle freshly grated Parmesan over the zucchini, if desired.
- Bake: Place the tart in the oven and bake at 375°F (190°C) for 45-55 minutes, or until the crust is golden and the zucchini is tender.
- Cool and serve: Let the tart rest for about 10 minutes before slicing. Serve warm, at room temperature, or chilled.
Video
Notes
- You can swap the zucchini for other vegetables such as carrots or eggplant, depending on what's in season.
- Feel free to make your own pesto! I like to use a food processor to blend fresh basil, Parmesan, pistachios, olive oil, pepper, and a pinch of salt for a flavorful, nutty topping.
