This savory torte is a comforting, hearty dish that bridges the gap between breakfast and lunch. It features a rich, creamy egg and yogurt custard base filled with tender zucchini slices, salty diced ham, and melted sharp cheddar cheese. The combination of textures&# 226;ÂÂfrom the flaky pastry crust to the soft vegetable fillingâÂÂmakes it incredibly satisfying. ItâÂÂs perfect for a weekend brunch, a light dinner, or packed as a lunch the next day. Simple to assemble with pantry staples, this recipe delivers a homemade, rustic flavor that feels both elegant and approachable.
Zucchini Ham Cheddar Cheese Torte
Description
This savory torte is a comforting, hearty dish that bridges the gap between breakfast and lunch. It features a rich, creamy egg and yogurt custard base filled with tender zucchini slices, salty diced ham, and melted sharp cheddar cheese. The combination of textures&# 226;ÂÂfrom the flaky pastry crust to the soft vegetable fillingâÂÂmakes it incredibly satisfying. ItâÂÂs perfect for a weekend brunch, a light dinner, or packed as a lunch the next day. Simple to assemble with pantry staples, this recipe delivers a homemade, rustic flavor that feels both elegant and approachable.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Roll out the pastry and line a 9-inch tart pan or pie dish. Prick the bottom with a fork and blind bake for 10 minutes if desired, or proceed directly to filling.
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Peel and quarter the onion. Peel the zucchini and slice it into thin rounds or half-moons.
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In a large skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
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Add the diced ham and zucchini to the skillet. Sauté for 3-4 minutes until the zucchini begins to soften but still retains some bite. Remove from heat and stir in the concassée tomatoes.
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In a large bowl, whisk together the 6 eggs and 1 cup of plain yogurt until smooth. Season with salt and pepper to taste.
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Spread the cooked vegetable and ham mixture evenly into the pastry-lined pan. Scatter the cubed cheddar cheese over the top.
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Pour the egg and yogurt mixture evenly over the filling, ensuring it reaches all corners.
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Bake in the preheated oven for 35-45 minutes, or until the custard is set in the center and the top is golden brown.
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Allow the torte to cool for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 403.0kcal
- % Daily Value *
- Total Fat 33.0g51%
- Saturated Fat 21.0g105%
- Cholesterol 97.0mg33%
- Sodium 621.0mg26%
- Total Carbohydrate 1.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.5g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftover torte tightly with plastic wrap and refrigerate for up to 3 days. It can be served cold or warmed in the oven.
Substitutions: You can use fresh diced tomatoes instead of concassée. For a dairy-free option, substitute the yogurt with a plant-based alternative and use a vegan cheese substitute, though the texture will differ.
Variations: Add other vegetables like spinach, mushrooms, or bell peppers for extra flavor. Fresh herbs like thyme, chives, or dill pair well with this dish.
Tips: To prevent a soggy bottom, ensure the zucchini is not overly watery. You can salt the zucchini slices, let them sit for 10 minutes, and pat dry before cooking.
