Easy Zucchini Puff Pastry Tart
This easy zucchini puff pastry tart is one of my favorite ways to use fresh summer zucchini. Made with buttery puff pastry, mozzarella, juicy tomatoes, and fragrant herbs, it’s simple enough for a weekday lunch but beautiful enough to serve when friends come over.
The flaky pastry becomes wonderfully crisp in the oven, while the zucchini and tomatoes stay tender and juicy. Mozzarella melts into every bite, and a sprinkle of sesame seeds adds a delicious crunch.
I love serving this savory zucchini puff pastry tart warm with a simple green salad or as part of a weekend brunch. It’s also just as delicious at room temperature, making it perfect for picnics or lunchboxes.
If you’re looking for more ways to cook with zucchini, you’ll also love my Cream Cheese Zucchini Soup. It’s creamy, comforting, and another delicious way to make the most of fresh summer zucchini.
Why You’ll Love This Recipe
- crispy, buttery puff pastry
- fresh zucchini and juicy tomatoes
- melted mozzarella in every bite
- easy summer recipe
- simple everyday ingredients
- beautiful enough for entertaining
- perfect for lunch, brunch, or a light dinner
- ready in about 40 minutes
- If you enjoy easy savory recipes with plenty of cheese, don’t miss my High-Protein Cottage Cheese Mini Pizzas. They’re another family-friendly recipe that’s perfect for lunch, dinner, or a quick snack.
Ingredients You’ll Need
For the Tart
- puff pastry
- zucchini
- mozzarella
- Gouda or Parmesan
- small tomatoes
- ketchup or tomato sauce
- dried oregano
- dried basil
- sesame seeds
For Brushing
- egg yolk
- milk
How to Make an Easy Zucchini Puff Pastry Tart
First, preheat the oven to 180–190°C (355–375°F) using the convection setting.
Roll out the cold puff pastry into a large circle and place it on a parchment-lined baking tray.
Next, place a small bowl in the center of the pastry. Spread ketchup or tomato sauce evenly around the bowl, leaving the center uncovered.
Sprinkle the sauce with dried oregano and basil.
Arrange alternating slices of zucchini and tomatoes in a circle over the sauce.
Scatter the grated mozzarella evenly over the vegetables.
Now fold the outer edge of the pastry over the filling, creating a decorative braided border.
Remove the bowl from the center. Lightly dust the middle of the pastry with flour, then make several cuts from the center outward, as shown in the photos. Fold each strip outward and attach it to the base of the tart to create the decorative star-shaped center.
Whisk the egg yolk with a splash of milk and brush the pastry all over. Sprinkle the edges with sesame seeds
.
Finally, bake for 25 minutes, or until the pastry is golden brown and crisp.
Let the tart cool for a few minutes before slicing and serving.
Tips for the Best Zucchini Puff Pastry Tart
- Keep the puff pastry cold until you’re ready to use it.
- Slice the zucchini and tomatoes evenly for even baking.
- Freshly grated mozzarella melts better than pre-shredded cheese.
- Don’t overload the tart with vegetables, or the pastry may become soggy.
- Serve warm while the cheese is still perfectly melted.
Variations and Add-Ins
This puff pastry zucchini tart is easy to customize.
- Use Parmesan instead of Gouda for a stronger cheesy flavor.
- Add fresh thyme or rosemary.
- Sprinkle with chili flakes for a little heat.
- Top with fresh basil after baking.
- Add thin slices of red onion.
- Finish with a drizzle of balsamic glaze before serving.
If you love baking with puff pastry, be sure to try my Puff Pastry Cream Tarts with Fresh Berries. They’re an easy dessert made with flaky puff pastry and are perfect for summer gatherings.
FAQ
Can I make this zucchini puff pastry tart ahead of time?
Yes. It’s delicious warm, but it also tastes great at room temperature, making it perfect for brunch, picnics, or meal prep.
Can I use courgette instead of zucchini?
Yes. Courgette is simply the British name for zucchini, so the recipe works exactly the same.
Can I use homemade tomato sauce?
Absolutely. Both ketchup with a good ingredient list and homemade tomato sauce work well in this recipe.
Can I use another cheese?
Yes. Gouda, Parmesan, provolone, or a combination of cheeses all work beautifully with zucchini and tomatoes.
How should I store leftovers?
Store the tart in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes to crisp up the pastry again.
Easy Zucchini Puff Pastry Tart
Ingredients
- For the Tart
- 1 sheet puff pastry 300–400 g, thawed but still cold
- ½ medium zucchini thinly sliced
- 3 –4 small tomatoes thinly sliced
- 100-120 g mozzarella grated
- 20 g Gouda or Parmesan grated
- 2 tbsp ketchup or tomato sauce
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tbsp sesame seeds
- For Brushing
- 1 egg yolk
- 1 tbsp milk
- Instructions
Instructions
- Preheat the oven to 180–190°C (355–375°F) using the convection setting.
- Roll the cold puff pastry into a circle and place it on a parchment-lined baking tray.
- Place a small bowl in the center. Spread the ketchup or tomato sauce around the bowl.
- Sprinkle with oregano and basil.
- Arrange alternating slices of zucchini and tomatoes in a circle.
- Sprinkle with the mozzarella and the Gouda or Parmesan.
- Fold the pastry edge over the filling to create a decorative border.
- Remove the bowl. Lightly dust the center with flour, make several cuts, and fold each strip outward to form the decorative center.
- Whisk the egg yolk with the milk and brush the pastry. Sprinkle with sesame seeds.
- Bake for 25 minutes, or until the pastry is golden and crisp.
Notes
Slice the zucchini and tomatoes thinly for even baking.
Both ketchup and tomato sauce work well in this recipe.
Enjoy warm or at room temperature.
