Zucchini and Egg Tart With Fresh Herbs

Adapted from Anna Jones, Modern Vegetarian Cookery

Recipe Details

• Total Time: 1 hour

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Yield: 4–6 servings

Ingredients

• 1 sheet (320g) store-bought puff pastry, thawed (if frozen)

• ¼ cup crème fraîche (or sour cream, for tangy richness)

• 2 medium zucchini (250g), trimmed and diced into ½-inch cubes (optional: lightly salt, squeeze out excess moisture)

• 3 large eggs (room temperature for smooth custard)

• 2 tablespoons fresh herbs (parsley, chives, tarragon, or dill; torn or chopped)

• ½ teaspoon fine sea salt (adjust to taste)

• ¼ teaspoon freshly ground black pepper

• 1 tablespoon olive oil (optional, for sautéing zucchini)

Instructions

1. Preheat & Prepare Baking Sheet

Preheat oven to 375°F (190°C). Invert a large baking sheet (rim facing down) to facilitate rolling dough without obstruction.

2. Roll Out Puff Pastry

Unroll puff pastry onto the inverted baking sheet. Roll gently into a 12-inch (30cm) circle or rectangle, ¼ inch thick, using a rolling pin. Dust lightly with flour if dough sticks. Trim edges to a ½-inch border (for the tart shell).

3. Parbake the Tart Base

Prick the dough all over with a fork (to prevent bubbling). Bake 15–18 minutes until edges are golden and pastry is set. Remove and cool 5 minutes on a rack.

4. Prepare Fillings

• If using raw zucchini: Sauté 1 tbsp olive oil over medium heat, add zucchini, and cook 5–7 minutes until softened. Season with salt/pepper, cool.

• If using pre-salted zucchini: Drain excess moisture and skip oil.

5. Assemble & Bake

Reduce oven to 350°F (175°C). Spread crème fraîche evenly over the cooled base. Top with zucchini, then crack eggs over the vegetables. Return to oven and bake 12–15 minutes until egg whites are glossy (not firm) and custard is set at edges.

6. Finish & Serve

Sprinkle fresh herbs over the top. Cool 5–10 minutes, slice, and serve warm.

Pro Tips

• Herb Variations: Swap herbs for basil, chervil, or mint for seasonal flair.

• Storage: Leftovers keep 2 days refrigerated; reheat at 300°F (150°C) for 5 minutes.

• Egg Doneness: Aim for a soft center (not fully set) for silkiness.

Note: This tart balances creamy crème fraîche with fresh zucchini and herb brightness, ideal for a savory appetizer or light lunch.