Gusto TV Three Cheese Zucchini Tart Recipe

Three Cheese Zucchini Tart Recipe

This Three Cheese Zucchini Tart recipe brings together creamy ricotta, mozzarella, and parmesan with tender zucchini in a flaky olive oil crust for a dish that’s both elegant and approachable. Featured on A Is for Apple and hosted by Lauren Gulyas, this tart celebrates seasonal vegetables and simple techniques that deliver big flavor. Perfect for brunch, lunch, or light dinners, it’s a versatile recipe that feels refined while remaining easy to recreate at home.

The Inspiration

Zucchini tarts have long been a staple of Mediterranean-inspired cooking, where fresh vegetables, olive oil, and cheese come together in rustic yet beautiful dishes. This Three Cheese Zucchini Tart draws on those traditions, blending creamy cheeses with citrus, herbs, and roasted garlic for a filling that’s rich but balanced.

On A Is for Apple, host Lauren Gulyas highlights recipes that make the most of seasonal produce, and this tart is a perfect example. Zucchini—both green and yellow—is treated simply, sliced thinly and layered into an eye-catching spiral that showcases its natural color and texture. The use of ricotta creates a soft, custard-like base, while mozzarella adds gentle melt and parmesan delivers a savory, nutty finish.

Ingredients

Pie crust:

1 (9-inch) tart pan, with removable bottom
1 cup (240 ml) all-purpose flour
1 teaspoon (5 ml) salt
¼ cup (60 ml) olive oil
½ cup (125 ml) cold water

Filling:

1 cup (250 ml) ricotta cheese
½ tablespoon (7.5 ml) honey
1 egg, lightly beaten
¼ cup (60 ml) grated mozzarella cheese
¼ cup (60 ml) grated parmesan cheese
2 teaspoons (10 ml) fresh thyme leaves
1 lemon, zest and juice
2 teaspoons (10 ml) roasted garlic
2 medium zucchini yellow and green, washed
1 teaspoon (5 ml) kosher salt
Olive oil (for drizzling)

Methods

For tart dough:

Preheat oven to 350°F (180°C).
Combine the flour, salt in a medium mixing bowl. Add the oil and mix it in with a fork.
Add the water, mix with the fork until it is absorbed, then knead lightly just until the dough comes together.
Wrap dough and allow to rest in the refrigerator for 20 minutes.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour and roll dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (1 quarter of a circle) every time you roll the pin back, adding a little more flour underneath and on the dough if and when it seems to be sticking. Avoid overworking the dough.
Transfer the dough carefully into the prepared pan and line it evenly. Trim the excess dough. Place the tart in the refrigerator for 30 minutes.
Remove tart prick all over with the tines of a fork. (This will help your crust cook evenly and prevent bubbles). Cover with foil and fill with pie weights.
Place in preheated oven for 15-20 minutes or until crust is set without browning.
Remove tart and allow to cool.

For filling:

Preheat oven to 350°F (180°C).
In a medium bowl mix together the ricotta, honey, egg, mozzarella and parmesan cheese.
Add the thyme, lemon zest and lemon juice, roasted garlic and season with salt and pepper.
Using a mandolin slice the zucchini into thin rounds 1/8-inch (0.31 cm). Place in a colander and sprinkle with 1 teaspoon (5 ml) kosher salt. Allow to sit for 5 minutes.
Gently squeeze out the excess water from zucchini keeping the round disk shape intact. Toss the zucchini with a drizzle of olive oil.
Fill the pre-baked tart shell with filling.
Layer all the zucchini in an overlapping spiral pattern alternate with yellow and green.
Drizzle the top of the tart with a little olive oil and season with salt and pepper.
Place tart in the preheated oven for 20-25 minutes or until filling is set.
Remove from oven and allow to set for 5 minutes before slicing. The tart may be served at room temperature as well.

Serving Suggestions

This Three Cheese Zucchini Tart is ideal for brunch, lunch, or a light dinner, making it a versatile addition to any menu. Serve it warm or at room temperature, which makes it especially convenient for gatherings or make-ahead meals.

Pair the tart with a crisp green salad, lightly dressed with lemon vinaigrette, to complement the richness of the cheese filling. It also works well as part of a larger spread for entertaining, alongside other vegetable-forward dishes or simple appetizers.

Final Thoughts

This Three Cheese Zucchini Tart recipe showcases how simple ingredients can come together to create something truly special. With its flaky olive oil crust, creamy cheese filling, and beautifully layered zucchini, the tart is as visually appealing as it is flavorful.

Featured on A Is for Apple and hosted by Lauren Gulyas, this recipe reflects a thoughtful approach to seasonal cooking that prioritizes balance, freshness, and ease. Whether you’re hosting guests or preparing a relaxed meal at home, this tart delivers elegance, comfort, and dependable results every time.

Find more recipes from A is for Apple here!