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Almond and Zucchini Blue Cheese Tart

Almond, Zucchini and Blue Cheese Tart

  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Savory
  • Cuisine: Plant-based


Easy summer savory tart with zucchini, blue cheese and slivered almonds. Perfect for all cheese lovers out there!



For the dough:

  • 1 stick (125g) unsalted butter
  • 1 1/2 cup (180g) all-purpose flour + extra for dusting
  • 2 Tablespoons cold water (or more if needed)

For the filling:

  • 2 large eggs
  • 1/3 cup (80 ml) heavy liquid cream
  • 1/4 cup (60 ml) milk
  • Salt and pepper
  • 1 large onion, sliced
  • 2 Tablespoons olive oil
  • 12 medium zucchini, sliced
  • 1/2 teaspoon ground nutmeg
  • 3.5 oz (100g) blue cheese, crumbled
  • 1 handful of sliced almonds


  1. For the pie crust: preheat the oven to 350°F (180°C). Dice butter and mix quickly with flour and water until the ingredients stick together and form a firm dough. Roll a large rectangle and line a 11 x 7-inch (about 28 x 18 cm or slightly bigger) form with the crust.*
  2. For the filling: beat the eggs with cream and milk. Season with salt and pepper. Set aside.
  3. In a large frying pan, melt the onions with half of the olive oil until they become translucent.
  4. In a separate frying pan, gently stir-fry the zucchini slices with the remaining olive oil until slightly golden. Season with nutmeg, salt and pepper.
  5. Slightly dust a little bit of flour over the crust. Display the onions, blue cheese crumbs, and sliced zucchinis on top.
  6. Pour the egg mixture and sprinkle the slivered almonds on top.
  7. Bake for about 20-25 minutes, until golden brown on top. Serve with a side of salad.


* An option is to roll a large disk and roll a 9-inch (23 cm) spring form pan.