Zucchini Tart with Mustard & Cheese

Margot Hiller
Sep 14
4 min read

Updated: Oct 7

Light, Flavorful, and Always a Crowd-Pleaser

I’ve always loved the idea of savory tarts, but many of the ones I came across felt a bit too heavy — loaded with cream, eggs, or layers of filling that made them more of a special-occasion dish than something you’d happily put together on a weeknight.

This zucchini - mustard tart is different. It’s simple, quick to prepare, and full of flavor without being weighed down. Thin slices of zucchini, a touch of Dijon mustard mixed with soft, golden shallots, and just enough cheese to bring it all together — that’s really all it takes. The result? A crisp, golden pastry topped with vegetables that feel light yet satisfying.

It’s the kind of recipe I return to often, especially in summer or early autumn when zucchini are everywhere. And every time I serve it, whether it’s for family or friends, it gets that same reaction: “Oh wow, this is delicious.” It’s one of those dishes that looks elegant, tastes impressive, but is secretly very easy to make.

Why This Tart Works

What I love about this tart is its simplicity. There’s no heavy filling, no complicated steps — just a few well-chosen ingredients that do all the work for you.

The base is where the magic starts: a quick sauté of shallots stirred into Dijon mustard, spread thinly over the pastry. As it bakes, that layer transforms — the shallots turn sweet, the mustard mellows but keeps its tang, and together they create a savory foundation that lifts the whole tart.

On top of that comes the cheese. A little Comté or Gruyère melts into the pastry, adding nutty richness without making the dish heavy. It’s the kind of flavor that feels indulgent but stays balanced.

And then, of course, the zucchini. Layered in thin, overlapping slices, they soften gently in the oven while keeping a bit of bite, bringing freshness that balances the richness below. And because they’re arranged in a pattern, the tart looks elegant with almost no effort — like something straight from a French café window.

It’s this play between crisp pastry, savory-sweet mustard and shallots, nutty cheese, and delicate zucchini that makes it so irresistible. Every bite has a little crunch, a little tang, and a comforting warmth that keeps you coming back for more.

What Your Body Loves

The beauty of this tart is that it feels indulgent but still offers plenty of goodness.

Zucchini may be humble, but it’s wonderfully light and hydrating, with plenty of fiber to keep digestion happy. It’s one of those vegetables you can enjoy generously without feeling weighed down.

Cheese, while a touch more indulgent, plays its part too — delivering calcium for strong bones and protein that makes the tart satisfying enough to stand alone as a meal. And because we use a cheese with character, a little goes a long way.

Finally, there’s the overall balance. Unlike many cream-heavy tarts, this one keeps things lighter and fresher. You get vegetables front and center, a flaky base, and just enough richness to make it feel special. It’s a reminder that eating well doesn’t have to mean skipping the pastry or denying yourself flavor — it’s about choosing recipes where pleasure and nourishment work hand in hand.

Recipe: Zucchini Tart with Mustard & Cheese

Ingredients (Serves 4)

270 g shortcrust pastry dough
2 medium zucchini, trimmed and thinly sliced
1 pinch sea salt
1 tbsp extra virgin olive oil
1 small shallot, minced
¼ tsp red pepper flakes (optional)
3 tbsp Dijon mustard
150 g Comté or Gruyère cheese, grated
Freshly ground black pepper
10 g fresh basil, thinly sliced

Instructions

Prep the zucchini (optional): Lay the slices between paper towels, sprinkle lightly with salt, and let sit for 30 minutes to draw out moisture. (If you’re short on time or have firm, fresh zucchini, you can skip this step — the tart won’t be soggy.)
Preheat the oven to 220°C.
Make the base: Heat olive oil in a small pan, sauté the shallot with red pepper flakes until softened (about 3 minutes). Mix with Dijon mustard.
Assemble the tart: Line a tart pan with parchment. Press in the dough, prick the base with a fork, and spread the shallot-mustard mixture evenly. Sprinkle with most of the cheese. Arrange zucchini slices in overlapping circles on top. Season with black pepper.
Bake: 20 minutes, then sprinkle with the remaining cheese and bake for another 10–12 minutes until golden.
Finish: Cool slightly, top with basil, slice, and serve warm.

How to Serve It

I love this tart with a crisp green salad tossed in vinaigrette — the acidity balances the richness perfectly. Add walnuts or radishes for crunch, and you’ve got a full meal.

It also works beautifully as part of a spread: bring it to a picnic, serve it alongside a soup, or cut it into small slices as an appetizer.

Final Thoughts

For me, this zucchini tart is the ideal mix of simple and elegant. It’s fresh but flavorful, light yet satisfying, and quick enough to put together when you don’t want to spend hours in the kitchen.

If you’ve been looking for a go-to recipe that feels special without being complicated, I think this one will earn a permanent spot in your rotation.

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