This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This sun-drenched vegetable tart, prepared in the style of a savory cheesecake, is pure delight! The crunchy cracker base is topped with a creamy feta cream and tender vegetables: in a word, pure pleasure.
💙 Why you'll love it
- Extremely simple to make - just prepare the cheesecake base, cook the vegetables, whip up the feta cream in no time at all, and off you go with the assembling. Super easy, right?
- All-season - it's perfect for a refreshing summer appetizer, but below are some options to adapt it to each season.
- Super indulgent - imagine a crunchy, buttery base topped with an unctuous feta cream and melting vegetables! How's that for a dream?
- Little equipment - you'll need pretty much nothing to make this recipe!
☀️Using your summer vegetables
Zucchini salad with crispy salmon balls
French summer veggies Croustade
One pan creamy Tuscan chicken
Crispy eggplant toasts (with tomato & goat cheese)
Savory mini cheesecakes
These are the main ingredients, and the quantities are in the recipe card below.
- Savory crackers - aperitif-style crackers. Personally, I use a French brand called Michel et Augustin*, which are really delicious! But any savory crackers can work.
- Butter - I recommend using regular butter (non salted), as savory crackers are often already salted.
- Eggplant - it's full season from June to September included.
- Zucchinis - you can enjoy them from May to October included.
- Herbs de Provence, usually dried. You can find them in most supermarkets.
- Feta cheese - this salty Greek cheese goes perfectly with summer vegetables.
- Greek yoghurt, to soften the saltiness of the feta and make a perfect smooth cream.
- A lemon, to add a small touch of acidity to the recipe.
- Tomatoes - it's full season from June to September included.
- For the garnish - freshly chopped basil.
*This recipe is not a sponsored collaboration, I simply mention products I love and use on a daily basis.
Feel free to modify this recipe to match your tastes. You can adapt the vegetables to suit the season: roasted squash or porcini mushrooms are delicious in winter. In summer, you can add yellow or red peppers.
If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.
✨How to make this tart ?
Recipe details and quantities are in the recipe card below.
- Crush the crackers to a powder.
- Melt the butter and mix with the cracker powder.
- In a removable-bottom baking pan, line with baking paper (which I forgot to put here, but later regretted). Then add the crackers, pack well and put in the fridge.
- Slice the eggplants and zucchinis and place them on a baking tray lined with baking paper.
- Add the olive oil and herbs de Provence, season with salt and pepper, and put in the oven.
- Blend the feta and Greek yoghurt.
- Add the zest of one lemon and the juice of half a lemon. Taste and adjust if necessary.
- Spread the feta cream over the tart base, leaving 1 inch of it on the edges of the tart, and add the vegetables.
- Put in the fridge for 30 minutes if you want the feta cream to harden a little, otherwise sprinkle with fresh basil and serve.
👩🏻🍳 Chef's tips
- Choosing a tart pan: I can't recommend enough that you choose a quiche pie with removable bottom. It's extremely practical and make removal from the mold easier.
- To make unmolding easier, line the removable-bottom tart pan with baking paper before adding the tart base.
❄️ Storage and freezing
Make ahead - the tart base can be stored on its own in its mold for 2-3 days in the fridge. Make the feta cream and put it in an airtight Tupperware-style container, separately, in the fridge. You'll be able to keep it for 3 days. I advise you to prepare and add the vegetables at the last minute.
Store - in the fridge in an airtight container or fully covered with aluminum foil, for up to 3 days.
Freeze - unfortunately, this recipe does not freeze.
😋Other delicious tarts
- French cherry tomato tarte tatin
- No-bake raspberry pie
- No-bake strawberry pie
If you make this cheesecake-style savoury summer tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little meals in your homes!
Cheesecake-style savory summer tart
- 1 cup savory crackers
- 0.55 cup butter
- 1 large eggplant , sliced
- 1 large zucchini , sliced
- 1 tablespoon extra virgin olive oil
- 2 tablespoons herbs de Provence
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 7 oz. feta cheese
- 0.5 cup Greek yoghurt
- 1 lemon
- 4 large tomatoes , sliced
- 1 tablespoon fresh basil
- Crush the crackers to a powder (you can run them through a blender like the one suggested in the post). Melt the butter and mix with the cracker powder.
- Place parchment paper in a removable-bottom mold. Add the blended crackers, pack well and place in the fridge for at least 45 minutes.
- In the meantime, preheat your oven to 390°F / 200°C in natural convection mode. Place the sliced eggplants and zucchinis on an oven tray lined with parchment paper. Add olive oil, herbs de Provence, salt and pepper. Put in the middle of the oven for 30 minutes.
- Blend the feta and Greek yoghurt, then add the zest of one lemon and the juice of half a lemon. Taste and adjust if necessary.
- Spread the feta cream over the tart base, leaving 1 inch of it on the edges of the tart. Add the vegetables you've left to cool and the sliced tomatoes.
- Put in the fridge for 30 minutes if you want the feta cream to harden a little, otherwise sprinkle with fresh basil and serve immediately. Enjoy!
- Make ahead - the tart base can be stored on its own in its mold for 2-3 days in the fridge. Make the feta cream and put it in an airtight Tupperware-style container, separately, in the fridge. You'll be able to keep it for 3 days. I advise you to prepare and add the vegetables at the last minute.
- Store - in the fridge in an airtight container or fully covered with aluminum foil, for up to 3 days.
- Freeze - unfortunately, this recipe does not freeze.
This post contains affiliate links: if you order a product via the clickable links, a small commission will be paid to me. Believe me, I only recommend products that I personally love and use. And that's what makes all this free content possible.