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–+ servings
Zucchini Asparagus Galette Tarta sarata cu dovlecei si sparanghel felie

Zucchini and Asparagus Tart

A refreshing yet satisfying vegetarian tart with a creamy ricotta and matured goat cheese filling, topped with tender ribbons of zucchini and asparagus. Perfect for a light lunch or a savory snack.
Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Choose Serving Size 8

Ingredients 

For the savory tart dough:

  • 180 g all-purpose flour
  • 80 g whole grain flour
  • 80 g butter
  • 80 ml water ice cold
  • ½ tsp salt

For the filling:

  • 400 g ricotta
  • 2 zucchini thinly sliced
  • 200 g asparagus
  • 200 g hard goat cheese matured, grated
  • 4 cloves garlic
  • 3 eggs
  • 120 g whey protein powder optional; swap 1:1 with flour for a non-high-protein tart
  • fresh parsley a handful, chopped
  • salt and pepper to taste

Instructions

For the savory tart dough:

  • Add all the savory tart dough ingredients, except for the ice cold water, to a food processor and process on medium speed.
  • Gradually add the ice cold water, and when the dough has compacted, turn off the food processor.
  • Move the tart dough onto a work surface lightly dusted with flour and knead it for about 1 minute, until smooth.
  • Wrap the dough in plastic wrap and refrigerate for about 30-45 minutes before using.

For the filling:

  • Add all the filling ingredients (except the dough, asparagus, and zucchini) to a food processor. Blend until you get a creamy mixture.
  • Slice the zucchini thinly.
  • Roll the dough into a thin, 0.5 cm layer.
  • Place the dough in a large tart pan (approx. 35 cm diameter). Press the dough and gently lift it to line the walls of the pan as well. If you're using store-bought dough, it will come with a baking sheet included, which you can leave on. If you make your own dough from scratch, line the pan with a baking sheet first.
  • Pour in the filling.
  • Decorate with sliced zucchini and asparagus.
  • Bake the tart at 200°C for 20 minutes.
  • Let it cool before serving.
  • Enjoy!

Notes

The dough needs to rest in the fridge for 30-45 minutes before rolling, so plan that chilling time in. The whey protein powder can be swapped 1:1 for flour if you prefer a lighter, non-high-protein version. Store leftovers covered in the fridge for up to 3 days and reheat gently before serving.