Sweet Laurel Bakery


We love this tart for it’s simplicity and quick prep! We use summer’s magical vegetable, the zucchini, to dress up this lovely dish.  The grain free crust is made with a cassava flour, derived from the Yucca plant, and it is filled with a delicious array of vegetables and herbs.  Party planner tip: This is a great make ahead dish!  Enjoy!

zucchini tart


zucchini tart



zucchini tart


Zucchini Filling:

2 cups of spinach

1 teaspoon coconut oil

1 zucchini

1 shallot

1 teaspoon tarragon

2 teaspoons chopped chives

1/4 teaspoon cayenne peper

1 teaspoon Himalayan pink salt

3 eggs

1 crust recipe

Preheat oven to 350F.

Heat oil in a pan over medium heat.  Add spinach and cook for 2 minutes.  Set aside.

While spinach cooks, peel 8 ribbons from the zucchini, then chop remaining zucchini and set aside.  Chop shallot in quarters, then separate each layer.

In a bowl, crack the eggs and beat until egg whites and yolks are blended.  Add herbs and spices, followed by chopped zucchini and shallot.  Add spinach and stir.

Pour into crust. Form a lattice with the ribbon zucchini. Bake for 30 minutes.  Broil for 3 minutes if desired.

Cassava Root Crust:

2 cups cassava flour

¾ cup water

¼ coconut oil

½ teaspoon Himalayan pink salt

Preheat oven to 350F.

Mix together all ingredients and press into tart pan. Bake for 10-12 minutes, until golden brown. Set aside to cool.



zucchini tart



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