This Yellow Zucchini Puff Pastry Tart is super easy and so tasty! It’s ready in 40 minutes and makes a great lunch with a salad or appetizer.
If you’re a fan of our Yellow Zucchini Puff Pastry Tart, you’re in for a treat with our Tomato Feta Galette, Spanakopita Pie, and Zucchini Potato Pie!
*This recipe is updated from the original published in August 2019. It has new photos, updated ingredients, and clear instructions.

Why this recipe sings
Here is what you need

- A puff pastry sheetโ Preferably choose a puff pastry made with butter, like Dufour.
- Yellow zucchini-summer squashโthis recipe is also excellent with green zucchini.
- Fresh ricotta cheeseโIn Greece, we call it anthotiro cheese.
- Parmesan (Parmigiano Reggiano) cheeseโ Grated goes into the filling, and shaved pieces are used for serving.
- Fresh dill and a spring onion.
- Lemonโ The zest goes in the filling.
- Extra virgin olive oil.
- One eggโ to brush the pastry and give it a lovely golden brown color.
How to make it

- Preheat oven to 220ยฐC / 425ยฐF.
- Slice the squash into thin coins.
- Mix the ricotta cheese in a bowl with one tablespoon of extra virgin olive oil. Add chopped dill, half a sliced spring onion, and lemon zest. Season with sea salt and fresh ground pepper to taste. Add two tablespoons of grated Parmigiano cheese and mix well.

- Place parchment paper on a baking sheet.
- Carefully roll out the puff pastry on the parchment paper. Fold it inwards, creating an approximately .5-inch rim. Pinch small holes all over the middle with a fork.

- Spread the ricotta mix all over the inner part of your pastry. Add the zucchini slices on top, lightly overlapping each other. Sprinkle some fresh ground pepper all over and drizzle some olive oil.
- Whip the egg and brush egg wash all over the pastry trim.
- Bake for 25 minutes or until the zucchini is golden at the edges and the puff pastry is golden.

Add shaved parmesan on top and serve.
Side dishes for zucchini puff pastry tart
Here are some delicious side dish ideas to complement a zucchini puff pastry tart:
- Mixed Green Salad: A light salad with crispy lettuce, olives, cucumber, feta, and vinaigrette can balance the richness of the tart. Try our Greek maroulosalata.
- Roasted cauliflower: Toss it in olive oil, salt, and pepper, then grill for a simple yet elegant side. Check our cauliflower steaks, they are perfect with the tart
- Roasted Cherry Tomatoes: Roasting brings out the sweetness in cherry tomatoes, making them a great side that pairs well with the tart.
- Greek horiatiki salad: A refreshing salad with cucumber, feta, red onion, and a splash of olive oil and vinegar is a great pairing.
- Carrot and Celery Sticks with Hummus: For a crunchy, healthy option, serve raw veggies with hummus for dipping.

Storage and reheating
- This puff pastry tart can be kept in the fridge for 1โ2 days. Reheat in the oven on medium-low heat.
- To freeze, fully bake and cool the tart, then wrap it tightly in plastic wrap and aluminum foil. Please place it in a freezer bag or an airtight container and freeze for up to three months. When you are ready to eat, thaw the tart in the refrigerator overnight, then reheat it as needed.ย
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Yellow Zucchini Puff Pastry Tart
Ingredients
- 1 puff pastry sheet 11"x16"
- 3 yellow squash zucchini sliced in 1/8 inch coins
- 1 cup ricotta cheese
- 2 tablespoons parmigianno regiano cheese
- 1 lemon zested
- 2 tablespoons fresh dill chopped
- 3 tablespoons olive oil
for the egg wash
- 1 egg and 1 teaspoon water beaten
for serving
- 2 tablespoons parmesan cheese shaved
Instructions
- Preheat oven to 220ยฐC / 425ยฐF.
- Slice the squash into thin coins.
- Mix the ricotta cheese in a bowl with two tablespoon of extra virgin olive oil. Add the chopped dill, half a sliced spring onion, and lemon zest. Season with sea salt and fresh ground pepper to taste. Add two tablespoons of grated Parmigiano cheese and mix well.
- Place parchment paper on a baking sheet. Carefully roll out the puff pastry on the parchment paper. Fold it inwards, creating an approximately .5-inch rim. Pinch small holes all over the middle with a fork.
- Spread the ricotta mix all over the inner part of your pastry. Add the zucchini slices on top, lightly overlapping each other. Drizzle a tablespoon of olive oil and sprinkle some fresh ground pepper.
- Whip the egg and brush egg wash all over the pastry trim.
- Bake for 25 minutes or until the zucchini is golden at the edges and the puff pastry is golden.
- Add shaved parmesan on top and serve.
Notes
Nutrition
