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Pesto and Summer Vegetable Tart

Also called a galette, this Pesto and Summer Vegetable Tart is fast and easy, but very impressive. If you’re making it for a special occasion, use puff pastry instead of pastry dough, as it creates a more elegant tart. For a complete meal, serve with a side salad topped with balsamic vinaigrette.

Yield: Serves 4

Hands-on time: 15 minutes or less


  • 1 pre-made pastry dough (pie crust or puff pastry)
  • ½ cup basil pesto (store-bought or homemade)
  • 1 small zucchini, grated or spiralized
  • 1-2 medium tomatoes, thinly sliced
  • ¼ cup grated Parmesan
  • 8-10 basil leaves, chopped
  • Egg wash, optional (1 egg + 1 tsp water)
  • Black pepper
  • 4 eggs for serving (optional)


  • Preheat oven to 375℉.
  • Line a baking sheet with parchment paper. Roll out prepared pastry dough in the center of the sheet. Evenly spread pesto over middle of the dough, leaving a 2” clear border all around. Spread zucchini evenly over pesto. Place tomato slices over zucchini in a single layer. Sprinkle half of Parmesan over tomatoes. To finish, fold dough border over edges of filling, overlapping the dough as necessary. When completed, gently press folded dough. Brush dough with egg wash, if desired.
  • Place in middle of oven and bake for 35-40 minutes, or until crust becomes a rich golden brown and tomatoes have begun to wrinkle.
  • Remove from oven and cool for 10 minutes before serving. If serving with eggs, fry or scramble eggs while the tart is cooling. Sprinkle tart with remaining Parmesan, chopped basil, and freshly ground pepper. Cut into 4 slices, top each slice with an egg, and serve immediately.

Shopping List

  • 1 pre-made pastry dough (pie crust or puff pastry)
  • 4 oz basil pesto
  • 2 oz grated Parmesan cheese
  • 4-5 Eggs

Pantry Staples

  • Black pepper

Garden Harvest

  • Tomatoes
  • Zucchini
  • Basil


Recipe by Sarah Ward.

Pesto and Summer Vegetable Tart!

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