• Zucchini Tart w/ Sun-dried Tomatoes and Anchovies

    2 votes
    Zucchini Tart w/ Sun-dried Tomatoes and Anchovies
    Prep: 5 min Cook: 35 min Servings: 6
    by Smokinhotchef
    313 recipes
    I have created another recipe using zucchini and it is quite tasty. This recipe is great for brunch or lite dinner with salad and has a tender flaky crust. The zucchini pairs wonderfully with the sun-dried tomatoes and anchovies. Easy to make and appealing to the eye with a classic charm and garden freshness.!! I hope you enjoy my latest installment of cooking with zucchini. Zucchini bread is delicious, but variety is the spice of life!!


    • 7-9 large slices zucchini, about 1/8 inch thick
    • 1 3/4 c. zucchini, medium dice
    • 5 sun-dried tomatoes in olive oil, chopped
    • 6 anchovy fillets
    • 1 store bought pie crust
    • 1 tbsp. butter, cut into tiny cubes
    • 1 egg, slightly beaten and mixed with about 1 tbsp. water
    • 2 oz. goat cheese
    • olive oil for drizzling
    • SPST


    1. Preheat oven to 375*F.
    2. Toss diced zucchini with sun dried tomatoes and about 1 tsp. of the tomato oil. SPST. Set aside.
    3. Place pie crust on baking sheet with a sheet of parchment and carefully unroll.
    4. Center zucchini and tomato mix and arrange slices in circular fashion on top.
    5. Dot with pats of butter and add anchovy fillets radiating out from center. fold up edges of pie crust around edge of veggies. SPST. Drizzle with olive oil.
    6. Brush tart with egg wash and bake until golden brown and veggies are fork tender, about 35-40 minutes.
    7. Remove from oven and dot with goat cheese and drizzle with olive oil. Garnish with additional fresh cracked black pepper.

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    • Smokinhotchef
      Feel free to add more anchovies if desired. Be mindful of additional seasoning if you do so.
      • myra byanka
        myra byanka
        Love anchovies.

        • Smokinhotchef
          Me too! I enjoy incorporating them in recipes to showcase their complexity and their ability to really bring flavors together in a pleasantly diverse way!


        • Daniel Saraga
          Daniel Saraga
          Looks amazing. speaking of salty - I very rarely get to cook with anchovies - usually they're just on a plate with other pickled things (like herring...).
          • Smokinhotchef
            Hey Daniel, these are from a can, packed in olive oil, Prince Albert I think. I'm a huge fan of things pickled. I created a burger called the 1010 and it is inspired by the components of pot roast. For the mirepoix, I quick pickled julienne of carrot and celery to top the parsley/allspice scented ground chuck burger, along with grilled green onions, provolone, tomato and a red wine/beef broth reduction spiked with bay leaf and agave nectar! I served it on toasted ciabatta bread!

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