Tarte Aux Courgettes -- Zucchini, Summer Squash, An

Name: Tarte Aux Courgettes -- Zucchini, Summer Squash, And Olive Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer); 2 tablespoons fresh oregano, chopped (don't substitute dried); 2 tablespoons fresh thyme, chopped; 4 garlic cloves, crushed; 1/4 cup extra virgin olive oil; 2 small zucchini, sliced with a mandoline (or very thinly sliced); 2 small summer squash, sliced with a mandoline (or very thinly sliced); 6 sheets phyllo dough, thawed; 3 tablespoons unsalted butter, melted; 1/2 cup kalamata olive, pitted; salt, to taste; fresh ground pepper, to taste

Servings: persons

3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer)
2 tablespoons fresh oregano, chopped (don't substitute dried)
2 tablespoons fresh thyme, chopped
4 garlic cloves, crushed
1/4 cup extra virgin olive oil
2 small zucchini, sliced with a mandoline (or very thinly sliced)
2 small summer squash, sliced with a mandoline (or very thinly sliced)
6 sheets phyllo dough, thawed
3 tablespoons unsalted butter, melted
1/2 cup kalamata olive, pitted
salt, to taste
fresh ground pepper, to taste

1
Preheat the oven to 375u00b0F.
2
Brush a rimmed baking sheet with butter.
3
Slice the zucchini and summer squash.
4
Mix the herbs, garlic and 3 tablespoons of oil together.
5
Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
6
Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
7
Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
8
Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
9
Bake for 25 minutes, or until the edges have just begun to turn brown.
10
To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer), 2 tablespoons fresh oregano, chopped (don't substitute dried), 2 tablespoons fresh thyme, chopped, 4 garlic cloves, crushed, and more.

Yes, Tarte Aux Courgettes -- Zucchini, Summer Squash, And Olive Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tarte Aux Courgettes -- Zucchini, Summer Squash, And Olive Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions