Zucchini Tart
This Zucchini Tart is a simple yet impressive recipe that transforms a few everyday ingredients into something that feels bakery-worthy. Flaky puff pastry surrounds a creamy zucchini and onion filling, creating a savory tart that's perfect for brunch, lunch, appetizers, or even a light dinner. The combination of tender zucchini, sweet onions, chive and onion cream cheese, and Parmesan cheese creates a rich, flavorful filling that pairs beautifully with the buttery layers of puff pastry.
One of the best things about this recipe is how versatile it is. Serve it warm from the oven for a comforting meal, or let it cool to room temperature and slice it for parties, picnics, and gatherings. The puff pastry bakes into golden, flaky layers while the creamy filling stays rich and flavorful inside.
Allowing the zucchini and onions to sauté before assembling the tart is an important step because it removes excess moisture and concentrates the flavors. The cream cheese melts into the vegetables, creating a creamy filling that doesn't require complicated ingredients or techniques.
This recipe is perfect for using up fresh zucchini during the summer months, but it's delicious enough to make year-round. Whether you're serving it as an appetizer, side dish, or main course alongside a simple salad, it's always a crowd-pleaser.
Ingredients
1 package puff pastry sheets, thawed for 45 minutes
1 tablespoon butter
1 onion, diced
4 to 6 zucchini, sliced
Pinch of salt
Pinch of black pepper
Pinch of garlic powder
Pinch of onion powder
1 container chive and onion cream cheese
¼ cup grated Parmesan cheese, plus more for serving
Egg Wash
1 egg
1 tablespoon water
Directions
Remove the puff pastry from the freezer and allow it to thaw for about 45 minutes, or until pliable.
Preheat the oven to 400°F.
In a large skillet, melt the butter over medium heat.
Add the onion and zucchini. Season with salt, pepper, garlic powder, and onion powder.
Sauté for 7 to 10 minutes, stirring occasionally, until the vegetables are softened.
Add the chive and onion cream cheese and Parmesan cheese. Stir until melted and fully combined. Remove from the heat and allow the mixture to cool slightly.
Gently stretch the puff pastry sheets slightly larger.
Place one sheet of puff pastry onto a parchment-lined baking sheet.
Spread the zucchini mixture evenly over the pastry, leaving a ½-inch border around the edges.
In a small bowl, whisk together the egg and water to create the egg wash.
Brush the exposed border with the egg wash.
Place the second sheet of puff pastry over the filling.
Use a fork to crimp the edges and seal the tart.
Brush the top of the pastry with the remaining egg wash.
Cut 3 small slits in the top to allow steam to escape while baking.
Bake for 23 to 27 minutes, or until the pastry is golden brown and puffed.
Remove from the oven and sprinkle with fresh Parmesan cheese.
Allow to cool slightly before slicing and serving.
Tips
Let the filling cool slightly before assembling the tart to help keep the pastry flaky.
Don't skip the vent slits, which help prevent excess steam from building up inside the tart.
Freshly grated Parmesan provides the best flavor.
If your zucchini releases excess liquid while cooking, allow it to cook a few extra minutes before adding the cheeses.
This tart is delicious served both warm and at room temperature.
Serving Ideas
Serve this Zucchini Tart with a simple green salad, fresh fruit, soup, or roasted vegetables for a complete meal. It also makes a beautiful addition to brunch spreads, holiday gatherings, baby showers, and potlucks.
The flaky pastry, creamy filling, and savory Parmesan finish make this an elegant recipe that's surprisingly easy to prepare. Whether you're using up garden zucchini or simply looking for a new way to enjoy this versatile vegetable, this tart is sure to become a favorite.
