Heirloom Tomato, Zucchini and Manchego Tart

A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.



Prep Time: 20 minutes

Cooking Time: 25-30 minutes


  • 2 large heirloom tomatoes
  • 1 small red onion, peeled
  • 1 small zucchini
  • 375g frozen shortcrust pastry sheet, thawed*
  • 1 egg, lightly beaten
  • 250g grated manchego or cheddar cheese
  • 1/2 bunch fresh thyme
  • extra virgin olive oil, for drizzling
  • sea salt and pepper, for sprinkling
  • hot smoked paprika or cayenne pepper, for sprinkling, optional


  • Thinly slice tomatoes and onion. Cut zucchini diagonally into thin slices.
  • Carefully unroll pastry onto a baking paper-lined oven tray and score a 2cm border around the edges. Prick pastry with a fork, brush with egg and sprinkle with half the cheese. Sprinkle with a few thyme sprigs.
  • Arrange tomato, zucchini and onion decoratively onto the top of the tart. Season with salt and drizzle with a little oil. Sprinkle with the remaining cheese and a few more thyme sprigs.
  • Bake in the centre of the oven at 200°C for 20 minutes until golden, then lower to the base of the oven to cook for a further 5-10 minutes until the underside has browned.
  • Serve sprinkled with hot smoked paprika and extra thyme leaves


  • *Carême sour cream shortcrust pastry was used in this recipe
  • STYLING When arranging the vegetables, overlap them in a random fashion.
  • DRINK Pinot gris

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