Zucchini and Parmesan Thyme Tart

zucchini parmesan tart

When there is a lot of summer produce, and always an abundance of zucchini and squash, there’s no better way to use it than to make this delicious cheesy zucchini and parmesan thyme tart! The layers and swirl of the vegetables will mesmerize your friends at your next summer get together! Trust me! It’s a crowd pleaser. 

Is it a Quiche?

I guess you could classify this as a quiche, but there are only two eggs in it. Most of it consists of the vegetables. It still has that flakey crust and the filling is savory just like a quiche. However, I prefer the name, summer produce tart. Maybe this is because my husband told me that real men don’t eat quiche. What does that even mean?! (insert eye roll.) So this is dubbed a tart from now on so he will eat it. 

vintage pie making

Let’s Start with the Dough

The perfect crust can be argued until the end of time about whether or not shortening or butter is the best to work with. I say butter. It’s 2020, but my grandma’s friends think otherwise. Here are some of my favorite dough making tips from vintage cookbooks! 

  • Use pastry flour for all pastry making because it is milled from softer wheat. 

  • Always sift the flour to remove any unwanted clumps! 

  • Use ice water.Try not to handle the dough too much because your hands are warm. Better yet, dip them in ice water too before handling it! 

  • Too much water can make a tough crust, so add it sparingly. 

zucchini parmesan tart

All About the Sauce!

To make this delicious white sauce, pull out your saucepan, and heat the butter on low to medium heat, whisking slowly. Add in the flour, and keep on whisking. Then add the milk slowly until it starts to thicken. I tried this with oat milk because I love using oat milk and I’m sensitive to dairy. It worked just fine, but otherwise stick to regular milk. Once it’s pretty thick, remove it from the stove and let it cool down.  Add some salt and pepper to taste. This is when you start slicin’ those veggies! 

Prepping the Veg!

Ok, let’s be honest, this took me what felt like forever. You don’t have to be so precise though. Here’s my suggestion. Pour a glass of wine, and put on some fun music. In fact, here’s a great playlist for sweet summer tunes, old school of course. It does require a mandolin. This is my favorite one, it’s affordable and gets the job done. First cut off the ends of your veggies and try and create long uniform rectangles so they are all about the same shape. That way, when you slice against the mandolin, the strips will be the same size. This will help when you start the swirl. 

The Swirl

Pour the filling into the pie crust, and start with the outside of the circle. Carefully press each strip down, skin side up. Alternate colors- black eggplants, green zucchinis, orange carrots. Keep working around the circle all the way until the middle. When you reach the middle, take the most pliable vegetable. The squash. Roll it up like a paper rose and stick it in the middle. Garnish with some thyme. 

I promise you, your friends will be impressed with this one. It’s a great addition to bring to a brunch or baby shower, or bridal shower, you name it! Enjoy!!! 

Zucchini and Parmesan Thyme Tart

zucchini parmesan tart

This cheesy zucchini and parmesan thyme tart is fun to throw together and perfect for lunch or a summer dinner party! It’s definitely a crowd pleaser!

  • Prep Time40 min
  • Cook Time45 min
  • Total Time1 hr 25 min
  • Yield8
  • Serving Size1

For the burger

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour 
  • 1.5 cups milk 
  • 2 eggs 
  • 1 cup parmesan cheese 
  • 2 zucchinis 
  • 2 squash 
  • 1 eggplant 
  • 2 carrots 
  • 1 tablespoon olive oil 
  • 2 tablespoons fresh thyme chopped 

Preparing the spices


First make the sauce in a saucepan on the stove. Add butter on medium heat. Blend the flour in and whisk. Slowly add in the milk whisking continuously until it creates a thick sauce. 


Reduce heat to low and simmer for a few minutes whisking. Add a pinch of salt and pepper to taste. Set aside and let cool. 


Let cool. Then whisk in eggs and then add the parmesan. Pour into the pie dish. 


Use a mandolin to thinly slice the vegetables long ways. Try and keep the edge of the skin in tact. Arrange the slices, alternating the colors starting from the outside in. When you get to the center, take a pliable vegetable like the squash, and roll into a little rose and stick in the middle. 


Bake at 350 degrees for 45-50 minutes or until golden. Let cool for ten minutes before serving. Garnish with fresh thyme! 








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