Easy Zucchini Puff Pastry Tart
This easy zucchini puff pastry tart with mozzarella and tomatoes is made with flaky puff pastry, fresh summer vegetables, and melted cheese. A simple savory zucchini tart that's perfect for lunch, brunch, or a light dinner.
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
Keep the puff pastry cold for the flakiest crust.
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.
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.