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.
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.
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.