Zucchini Tart with Lemon Confit

Summer is one of my favorite periods when it comes to food because of the abundance of fruits and vegetables. There are so many recipes colorful recipes that we can make.

The Zucchini Tart with Lemon Confit I am sharing with you today is one of this perfect summer dish that can be used as anything and everything: a light dinner option, a side dish for your BBQ, an appetizer when you have guests over …

I love the mix of caramelized onions and zucchinis. The lemon confit adds some tanginess to the mix for a little twist.

What is Lemon Confit

Lemon Confit is usually seen in Moroccan dishes such as tagines or other North Africans dishes.  They are now becoming more popular everywhere as they can be used in almost any dish to enhance its flavor. The Lemon confit will add a twist to the Zucchini Tart

The Lemon are Confit (or preserved) in salt. You can find them in some delicatessen or online. Here is the one I used for my recipe (click here). You can also make them very easily at home, it just takers time for the lemon to be ready to use in recipe.

Tips for the best crust

This is something I has said before, but I will repeat myself again: Do not overmix your dough.  Overmixing your dough will make it elastic and it will shrink while baking.

Give your dough a couple of hours rest in the fridge before using it. The temperature is important: if too warm, the dough will be too sticky and hard to rolled out; if too cold however, it will break and will be almost impossible to shape. Take your dough 15 minutes out of the fridge before using it.

I add parmesan and thyme in the crust of my Zucchini Tart for an extra flavor.

For this recipe, I use a 24 cm (about 9.5″) tart pan.

I hope you enjoy it!

Zucchini Tart with Lemon Confit

Prep Time40 minutes
Cook Time1 hour
Resting Time2 hours
Total Time3 hours 40 minutes
Course: Appetizer, Main Course, Side Dish
Keyword: Tart


  • 24 cm (9.5") tart pan
  • Stand mixer with paddle attachment


For the dough

  • 250 g flour
  • 115 g butter
  • 3 tbsp grated parmesan
  • 2 tbsp thyme
  • 1 egg yolk
  • 4 tbsp water
  • Salt

For the filling

  • 4 zucchinis
  • 1 onion
  • 4 garlic cloves
  • 10 cl whipped cream
  • 3 tbsp grated parmesan
  • 1 tbsp thyme
  • 1 lemon confit
  • Olive oil


The dough

  • Using the paddle attachment of your mixer, mix together the flour, butter, parmesan, thyme and a good pinch of salt.
  • Once well mixed, add egg yolk and water. Start with 3 tbsp and add an extra one if the dough is too dry.
  • At this point, make sure not to overmix, just enough to mix all the ingredients together. Make a ball with your dough, slightly flatten it, wrap it with plastic and keep in the fridge for 2 hours.


  • Slice the onion and chop the garlic.
  • Cut the zucchinis in two lengthwise and then slice them.
  • Rinse the lemon confit under cold water.
  • Heat 2 tbsp of olive oil in a pan over medium heat. Cook the onion for 5 min.
  • Add garlic, zucchinis, thyme and lemon. Cook for 5 minutes uncovered. Add salt and pepper, cover and cook an additional 15 min.
  • Remove from the heat and add parmesan and cream.


  • Preheat your oven to 356F.
  • Roll the dough and line a 9.5” tart pan with it. Prick dough with a fork and cook for 15 minutes.
  • Add your filling to the prebaked tart and bake for an additional 15 minutes.
  • If desired, chop ½ a lemon confit. Add on top of the tart with some shavings of parmesan for decor.


Follow the links below to see what I used for the recipe: 
Tart Pan 
Lemon Confit
Stand Mixer

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