Zucchini Puff Pastry Tart

This cheesy Zucchini Puff Pastry Tart is easy to make and simple, but still fancy enough to serve as an appetizer at a party or a game night. It's garlicky, herby, and a little spicy. Try this tart if you're looking for a new, delicious way to use up all that summer zucchini!

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• Why This Recipe Works
• Ingredients
• Variations and Substitutions
• Step-by-Step Instructions
• Serving and Storing
• FAQs
• Other Puff Pastry Recipes
• 📖 Recipe

Why This Recipe Works

Cheesy and flavorful - The base of the tart is gouda cheese which melts just as well as mozzarella but has a slightly different flavor. The zucchini is seasoned with dried herbs, garlic, and chili flakes and topped with crumbled goat cheese. The tart is crispy on the edges, cheesy, and packed with flavor!

Great for zucchini season - If you have a lot of zucchini in the summer and fall, this is a great recipe to make when you want to try something new and different. Zucchini doesn't get put on tarts or pizza often but it definitely should! It's delicious with puff pastry and even better with goat cheese and herbs!

Fancy but easy and simple - This tart is definitely restaurant-worthy and sure to impress but it's still simple and easy to make! It takes about 40 minutes to make with only about 10 minutes of hands-on time!

Brunch, lunch, or dinner - This tart is a great addition to any brunch spread when you want to add something savory or it makes a great lunch. You can make it ahead of time so it's super easy to just warm up and enjoy! It also makes a delicious light dinner when you just want something small. You can even serve it as an appetizer at a dinner party or a game night!

Ingredients

• Puff pastry - Choose a quality butter-based sheet of puff pastry. The better the pastry, the better the tart! You can usually find it in the frozen section of most grocery stores. You can always make your own but store-bought puff pastry works perfectly well.
• Zucchini - I like using smaller zucchini to have lots of rounds but you can choose whatever zucchini you have on hand. Yellow zucchini also works!
• Gouda - You can use gouda or mozzarella cheese here. They both melt the same and can be used interchangeably. I used sheep's milk gouda for a different flavor.
• Goat cheese - Soft creamy goat cheese (chevre) is delicious crumbled on top of the tart before baking. It doesn't melt so crumble it into small pieces.
• Herbs - I used dried herbs because they're easier to find all year round and won't burn in the oven as fresh ones would.
• Seasonings - Garlic powder, crushed red pepper flakes, freshly ground black pepper, and sea salt are used to season the tart. The baked tart is sprinkled with fresh lemon zest right when it comes out of the oven and finished with a squeeze of fresh lemon juice.

Variations and Substitutions

• Make it vegan - Use vegan cheese instead of gouda and goat cheese and make sure your puff pastry is vegan. The egg is used to brush the edges so they're shiny and crispy when the tart comes out of the oven but you can skip it.
• Sesame seeds - Sprinkle some sesame seeds or Everything Bagel Seasoning on the edges after you brush them with egg wash for extra flavor and crunch.
• Yellow squash - You can use green zucchini and yellow zucchini interchangeably.
• Different spices - This tart would also be delicious seasoned with Za'atar instead of the spices used!
• Feta cheese - If you don't like goat cheese, you can crumble some feta on top instead.

Step-by-Step Instructions

1. Preheat your oven to 400F (200C) and line a large baking sheet with parchment paper.
2. Thinly slice your zucchini and lay them out on a large tray or cutting board.
3. Sprinkle the zucchini slices with sea salt and let it sit for 5-10 minutes.
4. Pat the zucchini with a paper towel to absorb all the excess water it released.

5. Roll out your puff pastry if needed and place it on your prepared baking sheet.
6. Score a thin border around the edges and pierce the middle with a fork in a few spots to avoid the puff pastry rising too much.
7. Sprinkle the puff pastry with gouda or mozzarella avoiding the edges.
8. Add the sliced zucchini in a single layer and top with crumbled soft goat cheese.
9. Sprinkle with dried oregano, dried thyme, black pepper, garlic powder, and red pepper flakes.

10. Brush the edges of the puff pastry with egg wash.
11. Bake in the oven for 18-22 minutes or until golden brown around the edges.
12. Sprinkle the baked tart with fresh lemon zest as soon as it comes out of the oven. The heat from the tart will make the oils in the lemon zest come out and make it more flavorful.
13. Allow the tart to cool for 5-10 minutes before slicing and serving garnished with fresh herbs and a squeeze of lemon.

Serving and Storing

Serving: I recommend serving the tart while it's still warm but you can eat it both hot and cold. The best way to reheat it is on a baking sheet in the oven at 350F (175C) for about 10 minutes or until warmed through.

You can serve it on its own, with a small green salad, or as a side with a choice of protein. It's also a great savory addition to a brunch spread!

Storing: Store any leftovers in an airtight container in the fridge for 3-4 days. I like putting parchment paper or foil in between the slices so I can stack them without them sticking together.

FAQs

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