Nothing says summer like a light, savory tart centered on fresh zucchini and creamy goat cheese. This baked zucchini and goat cheese tart recipe highlights seasonal produce, bright herbs, and a tender almond-flour crust that keeps the dish low in carbs without compromising on flavor. It’s elegant enough for a dinner party and easy enough for a weeknight — a perfect addition to your summer repertoire.

Why you’ll love this zucchini and goat cheese tart

• Bright, garden-fresh zucchini plus tangy goat cheese for a perfectly balanced bite.
• Almond flour crust keeps the tart low-carb and keto-friendly compared with a wheat crust.
• Versatile: serve warm, at room temperature, or chilled; great for brunch, lunch, or a light dinner.
• Easy to make ahead and reheat or serve cold as part of a picnic or buffet.

Recipe details

• Yield: 6 servings
• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes

Ingredients
Crust

• 2 cups (224 g) almond flour
• 6 tablespoons (84 g) unsalted butter, melted
• 1 large egg
• 1/4 teaspoon fine sea salt

Filling

• 3 medium zucchini (about 588 g total), thinly sliced
• 1 tablespoon olive oil
• 1 small onion, finely chopped (optional — see low-carb notes)
• 1 clove garlic, minced
• 6 oz (170 g) fresh goat cheese (chèvre), softened
• 3 large eggs
• 1/2 cup (120 ml) heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 2 tablespoons chopped fresh basil (optional)
• Salt and freshly ground black pepper to taste

Equipment

• 9-inch tart pan or pie pan
• Mixing bowls
• Skillet
• Whisk

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan or line it with parchment for easy removal.
2. Make the crust: In a bowl, combine almond flour and salt. Stir in the melted butter and 1 egg until a cohesive dough forms. Press the dough evenly into the bottom and up the sides of the tart pan. Prick the base lightly with a fork.
3. Blind-bake crust: Bake the crust for 10–12 minutes until slightly golden. Remove and let cool while you prepare the filling.
4. Sauté zucchini and aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and cook 2–3 minutes until fragrant and translucent (omit or reduce the onion for fewer carbs). Add sliced zucchini and sauté just until tender — 4–5 minutes. Season with a pinch of salt and pepper. Let cool slightly.
5. Prepare custard: In a bowl, whisk together the remaining 3 eggs, heavy cream, thyme, basil (if using), salt and pepper. Crumble half the goat cheese into the custard and whisk to combine.
6. Assemble tart: Spread the sautéed zucchini and onions evenly over the pre-baked crust. Pour the egg-and-cheese custard over the vegetables. Crumble the remaining goat cheese over the top.
7. Bake: Bake for 30–35 minutes, until the filling is set and the top is lightly golden. A knife inserted in the center should come out mostly clean.
8. Rest and serve: Allow the tart to cool 10–15 minutes before slicing. Serve warm or at room temperature, garnished with extra fresh herbs if desired.

Keto / Low-Carb Notes and Variations

• To lower carbs further: omit the onion, or replace it with chopped scallion greens (green parts only) or extra herbs. Use a “fathead” (mozzarella + cream cheese + almond flour) crust if you prefer a different low-carb texture.
• Make it vegetarian-friendly by ensuring any added toppings are plant-based (this recipe already is).
• Add other low-carb veggies in moderation (e.g., sliced bell pepper, spinach) — account for the extra carbs if you’re tracking.

Nutritional information (approximate per serving — recipe makes 6 servings)
Note: Nutritional values are estimates calculated from common ingredient databases. Actual values will vary by brand and precise measurements.

• Calories: ~585 kcal
• Total fat: ~53 g
• Protein: ~20 g
• Total carbohydrates: ~13.8 g
• Dietary fiber: ~5.2 g
• Sugar alcohols: 0 g
• Net carbs (total carbs − fiber − sugar alcohols): ~8.6 g

Why these numbers matter for keto/low-carb diets

• Net carbs (~8.6 g per serving) make this tart a moderate low-carb option. For many people following a strict ketogenic diet (20–30 g net carbs/day), one serving can fit within your daily allowance if your other meals are very low in carbs. If you want to go lower, reduce or omit the onion and/or make a higher-fat crust (e.g., fathead) to increase fats while keeping carbs down.

Storage and reheating

• Refrigerate any leftovers in an airtight container for up to 4 days.
• Reheat slices in a 325°F (160°C) oven for 8–10 minutes or warm gently in a skillet. This tart is also delicious cold or at room temperature.

Serving suggestions

• Pair with a crisp green salad dressed with lemon vinaigrette for a light summer meal.
• Serve alongside grilled fish or chicken for a more substantial dinner.
• A chilled glass of dry white wine or a herbal iced tea complements the tart’s tangy goat cheese.

Final tips for success

• Don’t overcook zucchini in the skillet — a little bite preserves texture and prevents the tart from becoming watery.
• Let the tart rest a bit before slicing so the custard sets fully for neat slices.
• Use fresh, high-quality goat cheese for the best flavor — the tang is a star in this recipe.

Enjoy this baked zucchini and goat cheese tart as a celebration of summer produce — a savory, low-carb option that’s as beautiful as it is satisfying. If you’d like a printable recipe card, a vegetarian or dairy-free adaptation, or an even lower-net-carb crust alternative, tell me which option and I’ll provide it.