Zucchini Tarte Tatin (Easy & Quick)

If there’s one recipe that makes it onto my summer menu on repeat, it’s my Zucchini Tarte Tatin. It’s quick, ready in just 10 minutes of prep, full of flavor, and always a hit at the table. Serve it with creamy burrata cheese and a handful of toasted pine nuts, and you have an elegant, refined dish!

Why You’ll Love This Zucchini Tarte Tatin

I’m not only a big fan of the classic apple Tarte Tatin, but also of the savory versions. For me, it’s simply the perfect dish! It’s so easy to serve – whether as a starter, a main course, for brunch, or even a picnic.

This zucchini tarte tatin is one of my summer favorites, especially because there’s no need to pre-cook the zucchini, a real time-saver! It’s my sunny-season alternative to my popular Leek Tarte Tatin.

Tip: Don’t skip serving it with a ball of creamy burrata and some toasted pine nuts for crunch. It’s next level delicious!

Recipe card

Zucchini Tarte Tatin

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4.6 of 5 votes

A quick and easy Zucchini Tarte Tatin where tender zucchini slices are caramelized with balsamic vinegar, topped with golden shortcrust pastry, and served with creamy burrata and toasted pine nuts. Perfect as an appetizer or a light summer main dish.

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main course

Cuisine French

Servings 6

Calories 373 kcal

Print Recipe

Equipment

• 1 tart pan 11 inches (28 cm)

Ingredients

  

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• ▢ 1 olive oil pie crust or puff pastry, store-bought or homemade
• ▢ 2 zucchinis
• ▢ 2 tbsp olive oil
• ▢ 2 tbsp balsamic glaze* see note if using regular balsamic vinegar
• ▢ 1 tbsp herbes de Provence or dried thyme – see note
• ▢ 2 small red onions sliced into rings
• ▢ Salt and pepper

For topping

• ▢ 1 ball of burrata
• ▢ 2 tbsp toasted pine nuts
• ▢ A few basil leaves

Instructions

 

• Preheat the oven to 350°F (convection) or 375–390°F (conventional).
• Pour the olive oil, balsamic glaze, and herbes de Provence (or dried tyhme) into the bottom of a 9–10 inch pie pan. Season generously with salt and pepper. Spread evenly with a pastry brush.
  
• Wash the zucchinis and cut them into thin slices (about ¼ inch). Peel and slice the red onions into rings.
  
• Arrange the zucchini slices in a circular “rosette” pattern at the bottom of the pan, tucking in a few onion rings between layers.
  
• Roll out your pie crust or puff pastry into a circle slightly larger than your pan. Place it over the vegetables, tucking the edges inwards.
  
• Bake for 35–40 minutes, until the pastry is golden brown.
• Remove from the oven, place a large plate over the tart pan, and flip it over quickly but carefully.
• Top with toasted pine nuts, a ball of burrata, pulled into pieces, and fresh basil leaves. Serve warm or at room temperature.
  

Video

Notes

*No balsamic glaze? Mix 1 tbsp regular balsamic vinegar with 1 tbsp honey to make a quick substitute.

Variations: Swap the burrata for crumbled feta or fresh goat cheese for a tangier flavor.

Storage: This Zucchini Tatin keeps in the fridge for 3–4 days.

Nutrition

Calories: 373kcal | Carbohydrates: 40g | Protein: 7g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 72mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 239IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 3mg

Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

Ingredients for a Perfect Savory Tarte Tatin

Here are a few more tips on recipe ingredients:

• Zucchini: Choose small or medium zucchini; they’re less watery and more flavorful. I also like to mix green and yellow zucchini for a pretty color contrast. Slice them thinly and arrange them tightly for best results.
• Crust: My favorite here is my homemade Olive Oil Pie Crust, but you can use a classic quiche crust (shortcrust pastry) or puff pastry (store-bought is fine if you’re short on time).
• Cheese: Burrata is wonderfully creamy, but fresh mozzarella, feta, or goat cheese work beautifully.
• Herbs: If you don’t have herbes de Provence (a French herb mix with thyme, rosemary, oregano, and lavender), you can make it at home using my recipe or use dried thyme or oregano instead.

What to Serve with Zucchini Tarte Tatin

In summer, I love pairing this tart with a fresh salad or a chilled soup. You can also serve it as part of a cheese board for a more indulgent meal.

• Salad: Try it with a Melon, Cucumber, Feta Salad or aTuna and Tomato Salad.
• Chilled soup: Serve with a Cold Melon, Basil and Mint Soup or a Chilled Cucumber Soup.
• Other ideas: Pair it with my Brie Brûlé Toasts, and finish with Roasted Apricots drizzled with honey and thyme, served with vanilla ice cream.

For more pairing inspiration, check out my list of 40 Side Dishes for Quiche, most of them work perfectly here too!

More zucchini recipes

• Zucchini and Feta Quiche
• Zucchini Clafoutis with Goat Cheese, Basil, and Lemon
• Grilled Zucchini Salad with Feta and Mint
• Vegetarian Stuffed Zucchini
• Roasted Zucchini with Light Aioli and Mint

FAQ – Zucchini Tarte Tatin