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.

Overview

Why this recipe sings

It’s a light, easy-to-make puff pastry tart. Thanks to the already-made puff pastry, it’s a breeze to make. Thin coins of yellow zucchini, also called summer (yellow) squash, nest over ricotta cheese in puff pastry, and bake until fragrant and golden.
It’s versatile. Customize the toppings based on your fridge and pantry ingredients. Switch to green zucchini or thinly sliced mushrooms, add cherry tomatoes, thinly sliced onions, or shallots.
This tart may be served as a light lunch paired with a green salad, as an appetizer/side dish at your barbecue, or for unexpected guests.

Here is what you need

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

Preheat oven to 220°C / 425°F.
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.

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.

This puff pastry tart can be kept in the fridge for 1–2 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.

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