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.
Table of Contents
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
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
- 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.
Before You Begin!
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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.
📖 Recipe Card
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.
Ingredients
Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.
Method
- 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
- 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.
- Place the tart in the refrigerator to allow it to chill for about 30 minutes.
- 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.
- Allow to cool slightly before slicing and serving.
va says
How do you think this would be without zucchini baked and this when cooled add cucumber? Kinda a variation on a cucumber sandwich.
Lois says
I think it would change the recipe completely, but you could try and see how it comes out. Let me know!