Rustic Zucchini Tart with Burrata

This rustic zucchini tart with burrata is one of those things that sneaks up on you. Not flashy, not complicated.. just honest flavors that melt together right when they should. The buttery, flaky crust gets a little golden around the edges, and the zucchini softens into itself, soaking up olive oil and just a hint of salt. Then the burrata – that gorgeous, creamy bundle – sinks in here and there, spilling a bit when you cut into it. It smells like summer, really. Warm herbs, something nutty from the parmesan crisping on top…and you can eat it with your hands if you don’t feel like plates. And somehow, even though it’s so simple, it always feels a little special.

Why You’ll Crave It

• Golden pastry meets warm, melty cheese – there’s really no bad time for that combo
• It’s the perfect balance of crisp edges and soft, tender center
• Comes together with just a few ingredients, but tastes like it took ages (in the best way)
• Perfect for guests, picnics, or when you forgot you invited someone for lunch
• Burrata. Enough said, right?

The first time I made this, I didn’t expect it to disappear so fast… but it vanished before I could finish pouring wine.

What You’ll Need

• Shortcrust pastry: 1 pre-made pie crust, thawed if frozen — flaky and dependable, like a good sweater
• Zucchini: 2 medium ones, thinly sliced (almost as thin as cucumber ribbons, but not see-through)
• Burrata: 200 grams, torn gently into creamy puddles — treat it delicately, it deserves it
• Parmesan cheese: 50 grams, freshly grated if possible for that extra savory edge
• Olive oil: 2 tablespoons — I use a grassy, peppery one but any good extra virgin will do
• Fresh basil: A generous handful, roughly chopped or torn just before serving
• Salt and pepper: To taste – don’t be shy, especially with the pepper

Easy How-To

Chill the Dough (if you’re making your own)

If you’re going the homemade route (good for you!), wrap the dough and pop it in the fridge for about 30 minutes. It helps hold its shape when you bake it. If you’re using store-bought, just keep it cold until you’re ready to roll.

Preheat Your Oven

Set it to 180°C (that’s 350°F). You want it ready to go when the tart is assembled, no lag time.

Roll Out the Crust

On a lightly floured surface, roll your pastry out into a rough circle – maybe 3mm thick. Don’t stress about perfection here. The charm is in the uneven edges. Transfer it to a baking sheet with parchment paper.

Dress the Zucchini

In a deep bowl, toss the zucchini slices with olive oil, a few generous pinches of salt, and enough black pepper to see it speckled. Let that sit while you prep the rest – it softens the zucchini slightly.

Assemble the Tart

Layer the zucchini in the center of the dough, leaving about a 5cm border all around. Tuck and turn the slices a little, so they’re not too flat. Then tear the burrata over the top in pieces – try not to overdo it or everything will slide right off. A generous sprinkle of parmesan over all of it helps bring salty, crispy edges later on.

Fold, Patch, and Love the Imperfections

Fold the edge of the dough over the filling, pleating it here and there. It’ll look a little rustic – that’s part of the charm. If something tears, just patch it with another bit. It’ll bake into beautiful golden edges, no one will notice.

Bake Until Lovely

Into the oven it goes, for about 30-35 minutes or until those edges turn golden and the zucchini is soft but not mushy. The cheese should be just beginning to brown in little spots.

Cool a Bit, Then Garnish

Let the tart rest for 5 to 10 minutes before slicing. Scatter the fresh basil over the top just before you serve – it adds such brightness.

Good to Know

• If your zucchini released a lot of moisture, just pat them dry quickly with a towel before placing on the dough. Nobody enjoys a soggy center.
• Store-bought crust is totally fine – no judgment here – but if you love making pastry, this is a great place to show it off.
• Forgot the basil? A little lemon zest can lift it just as nicely.

Serving Ideas

• It’s lovely with a green salad and something sharp like arugula or a garlicky vinaigrette
• Serve chilled the next day with poached eggs – very brunch-y and satisfying
• Pairs dreamily with a glass of dry white wine or a light red, honestly

Top Tricks

• Pre-salting the zucchini slices (just 10 minutes is enough!) draws out water so your tart stays crisp
• If the tart is browning too quickly, tent the edges with foil to keep it from burning

Frequently Asked Questions

Can I use puff pastry instead of shortcrust?

Definitely, it gives a lighter, flakier texture. Just keep in mind it might puff unevenly so don’t overload it with wet toppings.

Is it okay to skip the burrata?

Yes, though it does bring that luscious texture. You can sub with fresh mozzarella or even crumbled goat cheese for a tangier spin.

Can I make this ahead?

You can bake the tart earlier in the day, then reheat gently in a low oven. Or serve at room temperature – just garnish right before to keep everything fresh.

Do I need to blind bake the crust?

Not for this one. Since the tart is rustic with folded edges and a relatively dry filling, it bakes just fine all at once.

How thin should I slice the zucchini?

Aim for around 2-3mm. If it’s too thick it won’t soften nicely. A mandoline works well if you have one, but a sharp knife and some patience works just as well.