Always good


Zucchini & Heirloom Tomato & Feta Tart

servings: 8
Zucchini & Heirloom Tomato & Feta Tart

prep time


total time





Zucchini & Heirloom Tomato & Feta Tart

servings: 8



  • 2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cubed
  • 1/2 cup Hood® Sour Cream
  • 1/2 tsp. baking powder
  • 1/2 tsp salt (omit if using salted butter)




  • 1 large zucchini, thinly sliced
  • 1 large heirloom tomato, thinly sliced (de-seeded) 
  • 1/2 cup creamy (sheep’s milk) feta cheese, divided into two 1/4 cups
  • 1 8 oz. package cream cheese, room temp
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup Hood® Sour Cream 
  • 1 garlic clove, finely minced/grated
  • 1 large roasted red pepper, skin removed
  • 1/4 cup basil, mince
  • Salt & pepper to taste
  • 1 egg scrambled with 2 Tbsp. milk OR water 




Whisk together the flour, salt and baking powder. 

Sprinkle cubes of butter over mixture and use your hands to work dough until a course meal forms, with the butter about the size of large peas. Stir in sour cream using a fork to incorporate. 

With your hands, form a large ball with the dough and halve it. Form into two discs, sprinkle with flour and wrap with plastic wrap for at least 30 minutes. 

When ready, preheat the oven to 425 degrees, and let dough rest for 5-10 minutes. Roll out the dough on a clean, floured surface. Roll out and press into tart pan, or put on a baking sheet lined with parchment paper for filling (chill if prepping filling). 

Wrap dough with foil and par-bake shell for 15 minutes with pie weights, then remove foil and weights and cook another 5 minutes to brown; remove and cool.



Preheat oven to 350 degrees.

Mix 1/4 cup feta, roasted red pepper, cream cheese, sour cream, garlic, salt and pepper in a food processor until creamy. 

Fold the shredded mozzarella cheese into the creamy mixture, then spread into a pastry shell and top with thin slices of zucchini and tomato (in rounds). 

Top with remaining 1/4 cup feta in small sprinkles. 

Fold up edges of tart and brush with egg wash or water, and bake for 30 minutes. 

Let cool and sprinkle with basil before serving.


This recipe was written by Lani Zervas of Mon Petit Chou Chou.


you might also like

you might also like