This puff pastry zucchini tart is simple, fresh, and flavorful - the perfect summer appetizer. Buttery puff pastry is topped with thin sliced zucchini, onion, and goat cheese, then baked until golden and flaky.
Puff pastry is the perfect base for this light summer tart. Buttery, flaky, and tender, it's topped with thin sliced zucchini, red onion, creamy goat cheese, and fresh basil. The perfect appetizer or light summer lunch!
For this recipe, you'll need a sheet of thawed puff pastry, which can be found in the freezer aisle at your local grocer. You can also use homemade puff pastry if you have it on hand.
Serve this puff pastry zucchini tart as an appetizer at your next summer gathering, at brunch, or as a light lunch with a side salad. It's perfect for using up that summer harvest from the garden!
Ingredients and substitutions
- Puff pastry - You'll need one sheet of thawed puff pastry. Homemade puff pastry also works.
- Zucchini - About two small zucchini are needed for this recipe. They can be substituted with yellow summer squash.
- Onion - Thin sliced red onion can be substituted with sweet onion or Vidalia onion.
- Red pepper flakes - Can be substituted with black pepper for a milder flavor if desired.
- Goat cheese - Can be substituted with any soft or crumbly cheese you have on hand - feta cheese or mozzarella are great choices.
- Basil - Adds fresh, summery flavor to your tart.
Thawing puff pastry
Puff pastry thaws easily by transferring from the freezer to the refrigerator the night before you plan to bake.
If you forgot to thaw your puff pastry - no worries. Puff pastry will completely thaw from the freezer in about 30 minutes by sitting at room temperature on the counter top.
Do I need to blind bake my puff pastry?
For this recipe, I do recommend blind baking your puff pastry. Blind baking simply means partially baking the puff pastry on its own before adding other ingredients.
This gives the puff pastry time to brown and set on the bottom and top before the other ingredients are added, which weigh down the center of the tart.
Tips and tricks
Wondering how to keep your puff pastry tart from getting soggy? Here are a few tips to ensure your tart turns out perfectly crispy:
- Start with cold puff pastry - Don't let your puff pastry get warm - the butter layers will melt and create a sticky mess. Puff pasty is easiest to work with straight from the refrigerator.
- Blind bake your puff pastry - Don't skip this step. Blind baking sets the top and bottom of your puff pastry, which helps prevent it from getting soggy once the toppings have been added.
- Pat your zucchini dry - Zucchini is made of over 90% water, and sliced zucchini will begin to "sweat" as it sits. Pat your zucchini slices dry on both sides before layering onto the tart.
Can I bake my tart ahead of time?
This tart can be served warm or at room temperature, but is best served the same day it is prepared.
Leftover puff pastry does not generally keep well in the refrigerator. However, any leftovers can be stored in a tightly sealed container in the refrigerator for up to 3 days. Your puff pastry will lose its crispy edges and may get a little soggy.
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📖 Recipe
Puff Pastry Zucchini Tart
Ingredients
- 1 puff pastry sheet, thawed but cold
- 2 small zucchini, thin sliced
- ½ small red onion, thin sliced
- 4 ounces goat cheese
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 8 fresh basil leaves, thin sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Roll out your puff pastry sheet into about a 12 inch square and place onto your baking sheet. Bake for 15 minutes and remove from oven. If your puff pastry is very puffy, gently press down with a paper towel to deflate.
- Meanwhile, pat both sides of zucchini dry with a paper towel to remove excess liquid.
- Layer zucchini slices, slightly overlapping, across the top of your puff pastry, leaving about a 1 inch border around the edges. Top zucchini with sliced onion and crumbled goat cheese, then season the top of your tart with salt and red pepper flakes.
- Bake for about 15 minutes, or until your tart is golden brown around the edges and beginning to brown across the top. Top with thin sliced basil, slice into squares, and serve.
Equipment Recommendations
Notes
- I recommend using a mandoline slicer on the ⅛" thickness for slicing your zucchini evenly.
- Puff pastry is best served the same day it is prepared, and generally does not keep well in the refrigerator.
- Any leftovers can be kept for up to 3 days in the refrigerator in a sealed container, but your puff pastry may get a bit soggy.
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