Leek and zucchini tart: perfect recipe to transition from summer to autumn

Influencer Paula’s Apron shares a simple, elegant recipe that turns leeks and summer zucchini into a golden, savory tart. This vegetable tart is roomy on flavor, easy to make at home, and perfect for using zucchini while they are in season.

Ingredients for the leek and zucchini tart

Main filling

• 2 medium leeks (white and light green parts only)
• 1/2 onion, finely chopped
• 3 garlic cloves, minced
• 2 medium zucchini, grated
• 3 large eggs
• 65 g cheddar (or a milder melting cheese such as Gouda or mozzarella)
• 50 g breadcrumbs (optional, for a firmer texture)
• 3 tbsp fresh chives, chopped
• 1 tbsp mixed dried herbs (Herbes de Provence or rosemary, thyme, oregano)
• Extra virgin olive oil
• Salt, to taste

For lining the mold and finishing

• 2 thick, long leeks for decoration
• 40 g finely grated Parmesan
• Butter for greasing the pan
• Extra virgin olive oil for browning and finishing

How to prepare the vegetable filling and base

1. Preheat the oven to 170°C (fan). Line the pan base and sides with parchment paper.
2. Take the butter from the fridge to soften while you work.
3. Clean and halve the two medium leeks lengthwise. Thinly slice the white and pale green parts.
4. Warm a large frying pan with a drizzle of olive oil over medium heat.
5. Add the sliced leeks, chopped onion and minced garlic. Season with salt and sauté gently.
6. Cook about 10 minutes until the veg is soft and translucent, stirring now and then.
7. Meanwhile, wash and coarsely grate the zucchini using the large holes of a grater.
8. Stir the grated zucchini into the pan and continue cooking about 5 minutes.
9. Cook until most of the moisture has evaporated; the zucchini should be tender and not watery.
10. Transfer the cooked vegetables to a large bowl and let them cool for 5 minutes.

Shaping the tart and assembling the filling

1. Butter the pan walls lightly. Sprinkle the grated Parmesan over the buttered sides and press so it sticks and forms a thin crust.
2. Trim and wash the two long leeks. Cut them into 7–8 mm rounds, using only up to the light green part.
3. Heat a little olive oil in the same pan. Arrange leek rounds in a single layer and brown for 2–3 minutes per side.
4. Remove the caramelized leek rings and set aside for lining the tart.
5. In the bowl with the cooled vegetables, beat the eggs briefly. Add the grated cheddar, breadcrumbs, chives and dried herbs.
6. Season lightly with salt and mix until smooth. The mixture should be cohesive but pourable.
7. Lay the browned leek rounds across the bottom of the prepared tin in neat rows.
8. Pour the vegetable and egg mixture over the arranged leeks and smooth the surface gently.
9. Sprinkle remaining Parmesan on top and drizzle with a little olive oil.

Baking, timing, and serving tips

1. Bake on the lower middle rack for 45–50 minutes, until the top is golden and the center set.
2. Check at 30 minutes. If the surface is cooked but not browned, switch to grill for 2–3 minutes to color it.
3. Let the tart rest about 10 minutes on a wire rack before attempting to unmold.
4. Remove the tart gently from the pan. It can be served warm or at room temperature.
5. Slice and pair with a crisp salad or a light soup for a full meal.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.