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Zucchini Tart with Lemon Confit

Prep Time40 mins
Cook Time1 hr
Resting Time2 hrs
Total Time3 hrs 40 mins
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