Name: Tomato Zucchini Pesto Tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Whole30
Ingredients: 2 medium zucchinis, thinly sliced; 3 medium tomatoes, thinly sliced; 1/2-1 cup pesto; 1 sweet onion, chopped; 4 garlic cloves, minced

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This Whole30 Tomato Zucchini Pesto Tart is a great way to use up any surplus vegetables in the garden. By layering the tomatoes and zucchini and adding a delicious pesto sauce, this Whole30 Tomato Zucchini Pesto tart can easily be served as a main meal or a an elegant side dish at your next BBQ.

I was recently working with my mum in her garden up in Canada. At one point, I asked her to put her hands up so that I could check to see how green her thumbs were. One look at her gigantic tomato and zucchini plants and you would guess that she was half "Green Giant" and half Canadian!

Seeing her plants inspired me to come up with a recipe that would help use up her abundance of tomatoes and zucchinis.

This recipe fit the bill!

By combining my homemade pesto along with some onion, garlic and tomatoes, this vegetable tart could not have been easier.

Beautiful, healthy and easy to make, this light dish could be served as a side or alongside a nice quiche for a quick and elegant lunch.

How to Make a Tomato Zucchini Pesto Tart

Step 1: Prepare the pesto

I always have some leftover pesto in my freezer since I have a tendency to go a little crazy growing basil (doesn't everybody have at least 10 basil plants?:) You can find my pesto recipe here or feel free to buy a premade pesto at the store. If you do buy your pesto, try to find one that is in the refrigerated section at your grocery store and not one that is sitting on a shelf. My favourite brand of pesto is Giovanni Rana Basil Pesto. It is to die for but is not Whole30 approved as it does contain Parmesan cheese.

Step 2: Slice your vegetables

Using a sharp knife, thinly slice your zucchinis and your tomatoes. I find it easier to work with tomatoes that are not overly ripe. Also, I find tomatoes easier to slice when they have been in the fridge.

You can always use a mandolin if you want to get perfectly even slices. I refuse to use any type of kitchen appliance that requires me to wear protective gear. What am I talking about? Here are the gloves that you are supposed to wear when using a mandolin:

On several occasions, I have heard horror stories of people slicing their fingers and knuckles off using a mandolin so PLEASE be careful if you decide to go this route.

Next, place the sliced zucchini in a large bowl and add 1 cup of the pesto to the bowl and stir to make sure that the zucchini has been completely covered with the pesto.

Set the tomatoes and zucchini to the side.

Chop 1 onion and place it in a large skillet on medium-high heat. Cook until the onion starts to become translucent. Turn the heat off and add the garlic, stirring the ingredients together for about 30 seconds. Remove the mixture from the heat and transfer ⅔ rds of the garlic onion mixture to the tart pan. Spread it on the bottom of the pan.

Step 3: Assemble the tart

Starting on the outside edge, place 2-3 slices of zucchini followed by a slice of tomato.

Continue this alternating pattern until you have completed a full circle.

Place the remaining tomato and zucchini in the center and top with remaining ⅓rd garlic onion mixture.

Place the tart in a 350 degree preheated oven for 30-35 minutes.

To keep Mr. Grumbles happy, I added a little sprinkling of Parmesan cheese to the top and placed the tart under the broiler for 5 minutes. If you are following a strict Whole30 diet, do not add the cheese as no lactose products are allowed during the initial 30 days.

This was such an easy dish but looks so elegant! At first, Mr. Grumbles stated that like my father, he doesn't really like zucchini...that was the first I had heard of this dislike! When I asked him to try just 1 bite, he declared that he was ok with zucchini if it was cooked like this!:-)

If you like this Whole30 Tomato Zucchini Pesto Tart recipe, you may also enjoy the following:

Tomato Zucchini Pesto Tart

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Print Recipe

This tomato zucchini pesto tart is a great healthy way to use up some extra tomatoes and zucchinis from your garden. Make your own pesto and this tart is Whole30 approved.

Total Time: 45 minutes
Yield: 8 servings 1x

Ingredients

Units Scale

2 medium zucchinis, thinly sliced
3 medium tomatoes, thinly sliced
½-1 cup pesto
1 sweet onion, chopped
4 garlic cloves, minced

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Instructions

Preheat oven to 350 degrees F. Spray a tart pan with non-stick spray and set aside.
In a small skillet, cook chopped onion until translucent on medium high heat. Once cooked, turn off heat and add minced garlic, stirring constantly for 30 seconds or until fragrant. Remove pan from burner and spread ⅔rd of the mixture on the bottom of the tart pan. Set aside.
In a large bowl, place sliced zucchini and add the pesto. Stir trying to cover all the zucchini slices.
Starting on the outer edge of the pan, layer 2-3 slices of zucchini followed by 1 slice of tomato. Continue this pattern until a full circle has been formed. In the center, place remaining zucchini and tomato and top with the remaining ⅓rd garlic onion mixture.
Place tart pan in the oven and bake for 35 minutes.