Savory Zucchini and Carrot Tart with Creamy Cheese – Easy Homemade Recipe

Preparation method:

• The ingredient list can be adapted to your preferences. You can use your favorite cheeses, including aged varieties, and add aromatic herbs, spring onions, or oregano for extra flavor. The vegetable strips don’t necessarily have to be arranged as roses—they can also be placed in scattered fringes on top, for a rustic yet equally delicious look.
• We start with the tart base – the dough. Since it’s a butter-based dough, it’s very important that both the butter and the water are well chilled. I prepared it directly in the food processor, using short pulses, until the mixture came together into a nice, smooth ball.
• I wrapped the dough well in plastic wrap to prevent it from drying out and let it rest in the fridge for about 30 minutes, allowing the gluten to relax and the butter to firm up. Then I placed it on a lightly floured surface and rolled it out with a rolling pin, preparing it for baking.
• I used a classic round tart pan. There’s no need to grease it, because thanks to the butter in the dough, it won’t stick to the sides.
• I placed the rolled-out dough into the pan, gently pressing it along the edges and trimming any excess. I then pricked the base with a fork to prevent it from puffing up during baking.
  Next, I blind-baked it for about 12–15 minutes at 180°C (350°F).
• I also used the leftover dough to make a mini tart. If you enjoy individual portions, you can easily make them in small molds – they’re practical, look elegant, and bake even faster than the large tart.
• In a large bowl, I whisked the eggs together with the cream until smooth. I then added the cream cheese and cottage cheese, mixing gently, and finally folded in the grated cheese. For a firmer texture, you can also add a tablespoon of starch.
• I seasoned the mixture with salt and pepper. Finely chopped herbs (dill and parsley in my case) add freshness and color, but you can use oregano, spring onions, or other aromatic herbs to your taste.
  I then poured the mixture into the partially baked crust and spread it evenly.
• For the decoration, I used zucchini and carrots, which I cut into thin strips using a vegetable peeler. I sprinkled them with a little salt and let them sit for 10–15 minutes to soften and become more pliable.
  Once tender, I patted them dry with a paper towel to remove excess water and prevent the tart from releasing liquid during baking.
• I gently rolled the zucchini and carrot strips to form small roses, which I placed one by one into the cheese filling. For a visually appealing effect, I alternated the colors, combining the green of the zucchini with the orange of the carrots.
  If you prefer a more rustic look, you can simply scatter the strips on top without rolling them—the tart will be just as tasty and colorful.
• I placed the tart in a preheated oven at 180°C (350°F) and baked it for about 30–35 minutes, until the filling set nicely and the vegetables on top were lightly golden.
• I let the tart cool slightly before slicing, so the filling could set properly. It can be served on its own, but it’s also wonderful alongside a fresh green salad.
• This tart with zucchini, carrots, and creamy cheeses is not only delicious but also a feast for the eyes. It gives you the freedom to play with the ingredients and arrangement: you can make it elegant, with vegetable roses, or rustic, with scattered strips. No matter how you choose to prepare it, the result will be just as spectacular and will bring family and friends together around the table, with smiles all around.