Pimento Cheese & Zucchini Tart
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 1 bag of Buttermilk Biscuit Mix
- • 6 tbsp butter, divided
- • ½ to ¾ cup buttermilk
- • 1 container Traditional or Fiery Pimento Cheese (12 oz)
- • 1 medium summer squash, sliced
- • 1 medium zucchini, sliced
- • 2-3 green onions, chopped
- • ¼ - ⅓ cup pistachios, chopped
- • Olive oil
- • Salt and pepper to taste
There’s something about a bright, savory tart that just feels like spring, and this Pimento Cheese & Zucchini Tart has quickly become my go-to for a relaxed spring brunch. I love how the tender slices of zucchini and summer squash bring a fresh, garden-forward flavor, while the creamy pimento cheese adds that rich, tangy Southern touch. It’s the kind of dish that looks impressive on the table but still feels light and inviting—perfect for sharing with friends over coffee or a crisp mimosa.
What really makes this recipe a staple in my kitchen is how effortlessly it comes together thanks to our Buttermilk Biscuit Mix. The dough is simple to prepare, bakes up beautifully golden, and creates the perfect buttery base for all those vibrant toppings. With just a bit of layering and a quick bake in the oven, I can have a stunning, flavor-packed tart ready without spending all morning in the kitchen—which, to me, is exactly what spring cooking should be all about.
Instructions:
- Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper.
- Prepare biscuit mix according to packaging instructions, except for this dough, you need the texture to be slightly less wetty, tacky, and sticky. Add in slightly less buttermilk and work until the dough is easy to pick up out of the bowl without sticking.
- Next, measure a piece of parchment paper to the size of your baking tray. Take the biscuit dough and roll it to fit the size of the measured parchment paper. Trim edges to create clean lines. Transfer the sheet to your baking tray and allow the dough to firm in the fridge for a few minutes.
- To prepare the tart, use a second baking sheet lined with another sheet of parchment. Lightly oil the parchment paper and arrange the zucchini and summer squash in alternating lines, slightly overlapping each piece. Follow this until the vegetables are approximately the size of a rectangle that is slightly smaller than the rectangle of dough (about 1 - 1 ½ inches from the edge of the dough.) Sprinkle it with salt and pepper to taste. On top of each row of the zucchini and squash, add about 1 tbsp size dollops of pimento cheese. Spread onto the row of vegetables as evenly as possible, not entirely covering the vegetables.
- Once the dough is chilled, remove from the fridge. Allow it to size for just a couple of minutes before transferring it to flip over top of the prepared zucchini, squash, and pimento cheese layers. Peel the parchment from the dough. To seal the dough, press on the edges around the perimeter of the tart. If desired, use a fork to crimp the edges. Cut a few slits in the center of the tart to allow for steam to escape while baking. Brush the tart crust with melted butter.
- Bake for 18 to 22 minutes until the crust is golden brown. Remove from the oven and allow it to cool for a few minutes before flipping the tart right side up onto another tray, cutting board, or serving platter. Top with additional dollops of pimento cheese, chopped green onions, and chopped pistachios. Enjoy!
