Zucchini and Onion Tart

September 7, 2010

Zucchini Onion Tart

This is not your average tart. For starters, it doesn’t use tart dough for a base, but pizza dough, and secondly, it calls for a layer of thick yoghurt and cheese beneath the vegetables. Both the deviations from the norm seemed rather interesting, and the picture in the book looked too good to pass up to make for lunch today. Where did I get this unconventional recipe from, you might wonder? It’s from the Popina Book of Baking.

I first heard of Popina Bakery on Rachel Allen Bake and really liked what I saw. The unusual name is hard to forget, so when I saw a book titled Popina at my local bookstore, I quickly pulled it out. Gorgeous, gorgeous photos and refreshing recipes pushed me into buying the book. It took me a while to decide which recipe I’d try first, and when I got my hands on some fresh zucchini, it was decided: I’d make the zucchini and onion tart (leaving out the fennel, which isn’t easy to find here).

Using pizza dough as a tart base is just genius – it makes life so much simpler! For once you won’t have to worry about attaining the perfectly flaky tart crust (although, it’s perfectly normal to be persistent about it) or letting the dough rest in the fridge for a few hours before rolling it out.

I especially love vegetables that are roasted until the point they look charred, and the innate sweetness is showcased. In fact, while the zucchini and onions were roasting, I might have opened the oven door a few times to sneak some for a quick snack, topped on cream crackers.

Zucchini Onion Tart

Zucchini and Onion Tart Recipe

Adapted from: Popina Book of Baking (USA | UK | India)

Pizza Dough Base:
220g flour
1 tsp instant yeast
1/4th tsp salt
½ tsp sugar
2 tbsp extra virgin olive oil
1 egg
80ml warm water

400g zucchini, sliced
2 medium onions, sliced
40 ml olive oil
1 tsp salt
½ tsp pepper
100g mature cheddar
150g thick yoghurt (hung in muslin cloth or you could use Greek yoghurt)
1 tsp chilli flakes (or more depending on how hot you like it)

10x33cm tart pan (I SO want this!) or an 8 inch round pie dish (this is what I used)


  1. For making the dough: Mix the dry ingredients together in a bowl. Create a well in the centre of the ingredients and add the egg, olive oil and water. Draw everything together with your hands and knead until you get a soft, pliable dough. If you’re using a KithenAid, knead until the dough comes together and passes the window pane test. Transfer to a lightly floured surface and knead for two more minutes. Let it rest while you prepare the filling for the tart.
  2. Filling: Put the zucchini, onions, olive oil, salt and pepper in a roasting pan and roast in a preheated oven at 200°C/400°F for 30 minutes. If it looks like it’s browning too soon, then cover with an aluminium foil (because it’s going to be in the oven for another 30 minutes after it’s been layered into the tart). Once done, let it cool for about 15 minutes. Add in half the grated cheese.
  3. Mix the yoghurt, remaining half of the cheese and chilli flakes.
  4. Line the tart tin with the pizza dough and spread the cheese mixture evenly. Scatter the roasted vegetables on top and bake it in a hot oven for 25-30 minutes at 170°C/325°F. Remove from the oven and let it cool before cutting it into slices for serving.


  • Reply Chaitali September 7, 2010 at 9:25 PM

    I was given Popina’s book as a birthday gift but didn’t cook anything from it till yesterday when I made the zucchini and fennel tart. I was just going to blog about it!
    Creepy coincidence?

    • Reply The Purple Foodie September 7, 2010 at 9:41 PM

      Or culinary souls connected at a deeper level? ;)

      • Reply Chaitali September 7, 2010 at 10:40 PM

        LOL..or that :)
        Oh try the beetroot and sour apple chutney. I made a batch today morning and its like nearly all gone. Its heavenly spread on salty multigrain crackers.

        • Reply The Purple Foodie September 7, 2010 at 10:46 PM

          Seriously? I’m going to now that I’ve got it recommended by someone with Indian tastebuds. Sounded rather weird to me. :/

          • Chaitali September 8, 2010 at 4:48 AM

            I know! It sounded weird to me too..but I had a beetroot, a rapidly aging apple and fennel leftover from the tart so I made it.
            Dice everything really finely so that it cooks faster. I roughly chopped everything and it took ages for it to reach a ‘jam-like consistency’. Oh and here you can substitute fresh saunf if you cant find fennel.

  • Reply sheba September 7, 2010 at 10:24 PM

    Pure genius I agree, but can u suggest ANY sub for zucchini which is impossible to find here??

    • Reply The Purple Foodie September 7, 2010 at 10:34 PM

      there is a very similar recipe in the book that uses bell peppers and garlic. Yum.

  • Reply Vidya September 7, 2010 at 11:41 PM

    I have seen Fennel at the Pali market quite often…..guess it is a bit out of the way for you….

    I kept scrolling down to get a peek at a photo of the cut slice of tart…..would have loved to see that….intriguing to think of yoghurt below that….did that not make the base soggy?

    • Reply The Purple Foodie September 7, 2010 at 11:51 PM

      No it didn’t, because the yoghurt was rather creamy. Plus, I the dough held everything very well.. another way to think of this is a deep dish pizza.

  • Reply My Kitchen in the Rockies September 7, 2010 at 11:47 PM

    That recipe sounds great. I am sure I could also use puff pastry instead of a yeast dough. Thanks for sharing.

    • Reply The Purple Foodie September 7, 2010 at 11:49 PM

      oh that would be lovely!

      • Reply Dernell July 3, 2011 at 12:43 PM

        Gosh, I wish I would have had that inforamiotn earlier!

  • Reply Priya September 8, 2010 at 1:00 AM

    Fabulous looking tart..

  • Reply Debs September 8, 2010 at 2:12 AM

    Nice pics, I love the idea of before and after shots!

  • Reply Natasha September 8, 2010 at 1:24 PM

    Oh love your blog. I chanced upon it just a few days ago, when I’d just popped nutella pinwheel cookies in the oven and was browsing to see if I had got at least the recipe right and there you were!And last night I made Popina’s frangipane tarts, used plain old apples instead of figs, came out wonderful…and this morning I see a recipe from Popina here!!! what a coincidence and a lovely one at that.

  • Reply Michelle September 8, 2010 at 11:28 PM

    Sounds wonderful. I love the idea of having that tangy, cheesy layer under the roasted vegetables. Yum.

  • Reply madge @ vegetariancasserolequeen September 9, 2010 at 12:05 AM

    The grilled zucchinis look beautiful! I’ll have to give this one a try!

  • Reply Shaheen September 10, 2010 at 8:25 AM


  • Reply Ivy Larson September 12, 2010 at 4:06 PM

    I love the creative idea of using zucchinis instead of the dough. I will be making a version of this soon for my family. Great stuff.

  • Reply Find 100s of great easy recipes for international cuisine, cakes, breads and other snacks September 14, 2010 at 1:05 AM

    […] Savory (plus quiches): Corn and Spinach Quiche Zucchini and Onion Tart […]

  • Reply Pretty. Good. Food. September 23, 2010 at 4:40 AM

    Mmmm, sounds and looks delicious!!!

  • Reply Tanya October 26, 2010 at 12:45 PM


    Where has your blog been hiding all this while??!!
    i am truely madly deeply (suddenly) in love.

    i am a rookie cook…but a rather judgmental one, and i have to say your blog is gorgeous.

  • Reply Shweta March 25, 2011 at 6:13 PM

    why arent you on TV yet?you have a strong aesthetic sense which is excellent in Television and rare in us Indians.

  • Reply Mania October 8, 2011 at 2:32 PM

    Hi does anyone have Popina’s organic tart base with parsley and olive oil? I watched Rachel Allen’s visit to her bakery and wanted to get my hands on that recipe to try it out,it looked yummy!!!
    many thanks

  • Reply Priya September 18, 2013 at 5:27 AM

    This tart was really gud hot out of the oven… who knew a yogurt filling would work out perfect..Thanks for the recipe!!

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