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crispy zucchini tart with thin sliced zucchini, and topped with parmesan and black sesame seeds.
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Zucchini Tart with Puff Pastry and Mascarpone

This simple zucchini tart is made with puff pastry, mascarpone, pesto, and Parmesan, and it’s one of the best savory tarts ever!
Prep Time30 minutes
Cook Time25 minutes
Course: Appetizer, Main Course
Cuisine: American
Diet: Vegetarian
Servings: 4 servings
Calories: 664kcal
Author: Adina

Equipment

Ingredients

Zucchini tart:

  • 10 oz zucchini Note 2
  • 10 oz puff pastry Notes 3, 4
  • 2-3 tablespoons pesto Note 5

Mascarpone mixture:

  • 4 oz mascarpone about ½ cup
  • 2 oz sour cream about ¼ cup
  • ¼ cup Parmesan 1.2 oz/ 35g
  • 1 garlic clove grated
  • a pinch of red pepper flakes
  • a pinch of thyme
  • fine sea salt and ground black pepper

Finishing:

  • 1 tablespoon olive oil
  • 1 tablespoon Parmesan
  • black sesame seed or Nigella seeds, optional
  • fine sea salt and ground black pepper
  • 1 small egg
US - EU

Instructions

Prepare the tart:

  • Preheat the oven to 375°F (180°C). Line a baking sheet with parchment paper.
  • Puff pastry: If using pre-rolled pastry, unroll it directly onto the prepared baking sheet. For frozen pastry, thaw completely, then roll it out according to the package instructions until it’s large enough to fit your baking sheet. Prick the pastry several times with a fork, leaving a border of about ½ inch (1.5 cm) all around unpricked.
    10 oz puff pastry
  • Zucchini: Slice the zucchini very thinly and set aside.
    10 oz zucchini
  • Mascarpone mixture: In a bowl, combine mascarpone, sour cream, Parmesan, grated garlic, red pepper flakes, thyme, salt, and pepper to taste. Stir until smooth.
    4 oz mascarpone + 2 oz sour cream + ¼ cup Parmesan + 1 garlic clove + a pinch of red pepper flakes + a pinch of thyme + fine sea salt and ground black pepper

Assemble the zucchini tart:

  • Spread the pesto over the pastry, staying within the unpricked border. Then spread the mascarpone mixture evenly on top. Arrange the zucchini slices overlapping slightly over the mascarpone (see step-by-step images).
    2-3 tablespoons pesto
  • Topping: Sprinkle the zucchini with salt, pepper, black sesame seeds, and extra Parmesan. Drizzle olive oil over everything.
    fine sea salt and ground black pepper + black sesame seed + 1 tablespoon Parmesan + 1 tablespoon olive oil

Bake the tart:

  • Egg wash: Beat the egg in a small bowl and brush it onto the pastry edges.
    1 small egg
  • Bake the tart for 20–25 minutes, or until the pastry edges are puffed, crisp, and golden, and the zucchini and cheese have turned golden.

Notes

  1. Mandoline: Use a mandoline (the Amazon link opens in a new tab) for the thinnest zucchini slices. If you don’t have one, a sharp chef’s knife works fine.
  2. Zucchini quantity: I used 2 medium zucchini. Use enough to cover your tart.
  3. Puff pastry options: Ready-rolled pastry from the refrigerated section usually weighs about 10 oz (275 g) and measures roughly 10 x 16 inches (25 x 40 cm).
    Frozen puff pastry sheets weigh about 8.6 oz (245 g) and measure roughly 9.75 x 10.5 inches (25 x 27 cm) when unfolded. Thaw fully before unfolding and roll lightly to about 10 x 16 inches (25 x 40 cm).
  4. Pesto: Use any kind you like, homemade or store-bought.
  5. Parmesan: Freshly grated Parmesan is fluffier and takes more volume - about ⅓ cup for 1.2 oz (35 g).

Nutrition

Serving: 1/4 of the dish | Calories: 664kcal | Carbohydrates: 37g | Protein: 13g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Cholesterol: 78mg | Sodium: 1588mg | Potassium: 269mg | Fiber: 2g | Sugar: 3g | Vitamin A: 892IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 2mg