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Grilled Zucchini and Basil Tart with Whole Wheat Crust

Admittedly, since summer’s heat hit town there hasn’t been a lot of baking in my kitchen. Now that it is (slightly) cooler I am happy to feature my new pan in a summery vegetable tart, this grilled zucchini and basil tart with whole wheat crust.

Grilled Zucchini and Basil Tart with Whole Wheat Crust

You will love the nutty flavor and healthier aspect to this olive oil whole wheat crust. Because it is made from oil, not butter, expect a fragile dough that easily falls apart when raw. Know that it always bakes into a sturdy, nut-brown crust.


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Grilled Zucchini and Basil Tart

What a delight to reach in the cupboard and find a new piece of kitchen equipment! I was reaching for my trusty round 9-inch tart pan with fluted sides and removable bottom, when lo and behold, I found a square version—the one I’d purchased this last May. I had completely forgotten about my bargain buy. Perfect for this grilled zucchini and basil tart.

Summer squash and basil for Grilled Zucchini and Basil Tart

Whisking okive oil and water for Grilled Zucchini and Basil Tart Whole Wheat Crust

Whole Wheat Crust ready to roll for Grilled Zucchini and Basil Tart

Whole Wheat Crust in pan for Grilled Zucchini and Basil Tart

Blind baking Whole Wheat Crust for Grilled Zucchini and Basil Tart

Make it a fabulous week–get in the kitchen and cook something delicious!

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Grilled Zucchini and Basil Tart with Whole Wheat Crust
Print
Grilled Zucchini and Basil Tart with Whole Wheat Crust
Prep Time
40 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
 

This summery tart features summer squash, fresh herbs, feta cheese and tomatoes.  

Course: Appetizer, Main Course
Cuisine: American, Vegetarian
Servings: 12 servings
Author: Letty Flatt | Letty's Kitchen
Ingredients
Crust:
  • 1 ½ cups white whole wheat flour
  • ¾ teaspoon se salt
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons cold water
Filling:
  • 1 zucchini
  • 1 yellow squash
  • 2 to 3 tablespoons extra virgin olive oil
  • Real Salt and freshly ground pepper
  • 2 medium onions , chopped in ½-inch dice.
  • ¼ cup finely chopped fresh basil
  • 2 tablespoons chopped parsley
  • 5 ounces feta cheese
  • 7 cherry tomatoes, cut in half
  • 2 eggs
  • 4 ounces half and half cream or evaporated skim milk
Instructions
  1. Pre-heat the oven to 350° F. Stir the flour and salt together in a bowl. In another bowl, whisk the oil and water until it is thick and creamy. Pour over the flour, all at once. Mix with your fingers until blended, and then form into a ball.
  2. Lightly oil a 9-inch tart pan with a removable bottom. Roll the dough between 2 sheets of waxed paper to about 1/8-inch thick. Gently remove the top paper. Carefully invert the pastry and the bottom paper over the pan, then gently and carefully remove the paper. Press the broken parts into the pan, pressing up the sides and evenly into the fluted edge.
  3. Line the dough with a sheet of parchment paper and fill it with dried beans or rice. Bake the crust for 30 minutes. Remove from the oven and allow to cool. Remove the paper with the beans.
  4. Preheat the grill to hot. Scrub the squash and slice lengthwise about 3/8 inch thick. Brush the strips with olive oil and sprinkle lightly with salt and pepper. Grill both sides of the squash until the have golden char color. Cut into cubes about 3/8-inch square. Place in a bowl and set aside.
  5. Heat a skillet on medium flame. Add about a tablespoon of the oil. When the oil begins to heat, add the onions. Cook, stirring occasionally until the onion are golden and soft. Add the onions to the bowl of grilled squash. Stir in the chopped basil and parsley.
  6. Place the pre-baked tart shell on a baking sheet. Cover the crust evenly with the squash and onions. Sprinkle the feta, distributing as evenly as possible. Arrange the tomato halves randomly on top.
  7. Whisk the eggs and milk or cream with salt and pepper. Pour the egg mixture over the cheese and vegetables; pouring near the edges also, making sure the mixture flows everywhere.
  8. Bake 35 to 45 minutes, until the custard has set and the top of the tart turns golden brown.
  9. Cool about 10 minutes.
  10. Place the tart over a jar wide enough to support the pan bottom but narrow enough to let the removable ring fall off. Gently nudge the ring to release it from the tart.
  11. Serve immediately or at room temperature.
Recipe Notes
Start to roll the dough out between sheets of waxed paper, though count on pressing broken parts into the pan. Use any combination of squash. Try to use a zucchini that is light green, likely found at the Farmer’s Market. They are less watery and have more flavor than the “supermarket” zucchini. Prepare the vegetables while the tart shell is baking. I don’t keep half and half cream in the fridge. But in the pantry there is always a can or two of evaporated skim milk--in case I want a milk that is thicker and less sweet than almond milk. Feel free to use soy milk if that is what you have on hand.

2 comments

  • So, can you still cook with the beans and rice at a later date or does the baking change them? Reply · 13 August, 2013

    • Letty

      yes, those bean and rice pie weights last for years and years in a jar in the pantry. Reply · 7 July, 2014

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