A vibrant summer tart inspired by Pinterest — with my own wholesome twist.

There’s something so comforting about a tart that looks as good as it tastes. I stumbled across a version of this beauty on Pinterest a while ago and instantly knew I had to try it — but, of course, I gave it my own spin. I lightened up the base, made it more gut-friendly, and added flavor layers that bring the whole dish to life.

This tart is the perfect blend of rustic and refined. The crust is made with Greek yogurt and whole wheat flour, giving it a nourishing, airy texture — no butter, no fuss. The filling is packed with thin ribbons of zucchini, layered in a spiral to create that show-stopping rainbow effect. Then comes the creamy custard of eggs, cream (or milk alternative), Parmesan, and a generous handful of grated Emmental cheese — which melts beautifully and gives the tart that mild, nutty flavor.

And here’s where the magic happens: once it’s baked to golden perfection, I finish it with a drizzle of pesto and sometimes a bit more cheese for that extra gooey bite. If I have a rustic tomato sauce on hand — the kind that tastes like it simmered all afternoon — I might spoon a little on top. (Think of something like a Marcella Hazan-style tomato sauce — minimal ingredients, maximum flavor.)

Even my kids love this one, especially when it’s warm and the pesto melts right in. The best part? You can play with the filling — swap cheeses, use plant-based milk, or even try layering other veggies like carrots or sweet potatoes. It’s a recipe that welcomes creativity and adapts to what you have on hand.

Ingredients

For the crust:

• 1 cup whole wheat flour (adjust as needed)
• 3 heaping tbsp full-fat Greek yogurt
• 1 tbsp olive oil
• Pinch of salt

For the filling:

• 3 zucchinis (yellow, green, and orange or carrot), thinly sliced
• 2 eggs
• A splash of cream or milk (plant-based works too)
• A handful of grated Parmesan
• A handful of grated Emmental cheese

To finish:

• A drizzle of pesto
• Optional: extra Emmental or rustic tomato sauce spooned on top

Instructions

1. Prepare the crust
   Mix all crust ingredients until you form a soft dough. Wrap and chill for at least an hour. Once chilled, roll it out and press it into a tart tin. Set aside.
2. Assemble the filling
   Thinly slice your zucchini using a mandoline or vegetable peeler — you want delicate ribbons. Arrange them in a spiral or rainbow pattern across the tart base.
3. Make the egg mixture
   Whisk together eggs, cream or milk, Parmesan, and Emmental. Pour gently over the zucchini layers.
4. Bake
   Bake at 180°C (350°F) for 35–40 minutes, until the crust is golden and the center has set.
5. Finish
   Once cooled slightly, drizzle with pesto and add a touch more Emmental or a spoon of rustic tomato sauce. Serve warm or at room temperature.

This tart is one of my go-to dishes when I’m hosting — it looks beautiful on the table, smells divine out of the oven, and feels comforting without being too heavy. A perfect way to sneak in veggies and celebrate seasonal eating.