Zucchini Puff Pastry Tart

This zucchini puff pastry tart with a savory cream cheese spread makes the perfect light lunch or meal to serve to family. You could even add this puff pastry recipe to a charcuterie board with various cheeses and fruit.

This recipe comes together fast thanks to frozen puff pastry but it's not lacking in flavor. It's delicious!

I love using puff pastry to create desserts, but it's also great for savory recipes like this zucchini tart. It only takes minutes to put a savory puff pastry recipe together, however, the end result looks like you spent all day in the kitchen preparing a feast.

How to Quickly Thaw Frozen Puff Pastry

• If you need to thaw frozen puff pastry quickly you can thaw it at room temperature. Take the sheet of puff pastry out of the box and set it on top of a cutting board or a parchment baking sheet on the counter. 
• Allow it to come to become pliable enough that you can unfold and roll it out. This could take 30 to 90 minutes. 
• Once it's pliable enough to unfold easily, place it on a floured surface and using a rolling pin, press the lines out of the puff pastry and place on a baking sheet that has been lined with parchment paper.

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Main Ingredients Needed

• Puff Pastry
• Zucchini - sliced thin using a mandoline or a very sharp knife.
• Cream Cheese - softened.
• Ranch Seasoning Mix - I used a balsamic vinegrette dressing.
• Salad Dressing
• Egg
• Water
• Parmesan Cheese

Step-by-Step Instructions

Step 1 | Combine the Ingredients

• Unfold the sheet of puff pastry fand place it on a parchment lined baking sheet. Using a rolling pin, gently press out the fold lines and into roughly a 10 by 12 inch rectangle. Score a ¼ inch border around the edges of the pastry then using a fork, prick holes over the entire surface.
• Pre-bake in a preheated 400°F oven for 10 minutes.
• Allow to cool slightly while you prepare the cream cheese mixture.
• In the bowl of a KitchenAid mixer, beat the cream cheese until it's soft. Add the ranch seasoning mix and combine.

Step 2 | Add the Sliced Zucchini

• Spread the cream cheese mixture on top of the pastry.
• Arrange the zucchini slices on top of the cream cheese mixture in an overlapping pattern.
• Brush with the salad dressing.
• Then brush the edges with the egg wash.

Step 3 | Chill the Puff Pastry Dough

• Place the tart in the refrigerator to allow it to chill for about 30 minutes.

Step 4 | Baking Instructions

• Return the pastry to the oven and continue to bakek for 18 to 20 minutes or until the pastry is a nice golden brown and the edges have puffed up nicely.

Serving Tips

• Let cool slightly, sprinkle with the Parmesan cheese, then slice and serve.
• This zucchini puff pastry tart goes nicely with a tossed green salad or even a pasta salad. It's perfect for a light lunch with friends or even to serve for a brunch with scrambled eggs and bacon. 

Recipe Variations

• You could use ricotta cheese in place of the cream cheese for this recipe like I did with my Zucchini Galette recipe.
• If you're not a fan of ranch seasoning, try garlic or a chili seasoning.
• You could use an Italian salad dressing in place of the balsamic dressing. Or simply a little oil with salt and pepper.
• Check out my other recipe for Rustic Zucchini Tart that's made with tomatoes and zucchini.

Make it a Meal

• The perfect side dish for this recipe is a salad served with either homemade Italian salad dressing or homemade ranch dressing.

Storage Tips

• Store any leftovers in an airtight container in the refrigerator.

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Lois

Zucchini Puff Pastry Tart

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This zucchini puff pastry tart with a savory cream cheese spread makes the perfect light lunch or meal to serve to family. You could even add this puff pastry recipe to a charcuterie board with various cheeses and fruit.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Main Dishes

Cuisine: French

Calories: 145

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 1 sheet frozen puff pastry; thawed
• 1 medium sized zucchini; sliced thin
• 8 ounces cream cheese; softened
• 2 tablespoon ranch seasoning mix
• 1 tablespoon balsamic dressing
• 2 tablespoons Parmesan cheese
• 1 egg mixed with 1 tablespoon water

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Method

 

1. Unfold the sheet of puff pastry fand place it on a parchment lined baking sheet. Using a rolling pin, gently press out the fold lines and into roughly a 10 by 12 inch rectangle. Score a ¼ inch border around the edges of the pastry then using a fork, prick holes over the entire surface.
2. Pre-bake in a preheated 400°F oven for 10 minutes.
3. Allow to cool slightly while you prepare the cream cheese mixture.
4. In the bowl of a KitchenAid mixer, beat the cream cheese until it's soft. Add the ranch seasoning mix and combine
5. Spread the cream cheese mixture on top of the pastry.
6. Arrange the zucchini slices on top of the cream cheese mixture in an overlapping pattern.
7. Brush with the salad dressing.
8. Then brush the edges with the egg wash.
9. Place the tart in the refrigerator to allow it to chill for about 30 minutes.
10. Return the pastry to the oven and continue to bakek for 18 to 20 minutes or until the pastry is a nice golden brown and the edges have puffed up nicely.
11. Allow to cool slightly before slicing and serving.

Nutrition

Serving: 1ServingCalories: 145kcalCarbohydrates: 6gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 53mgSodium: 342mgSugar: 2g

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