This simple zucchini tart is made with puff pastry, mascarpone, pesto, and Parmesan and itโs one of the best savory tarts ever!
This zucchini tart is one of those recipes that always works. Itโs quick, looks nice on the table, and tastes even better than it looks. Thin zucchini slices, creamy mascarpone, a bit of pesto, and crisp puff pastry - thatโs all you need. Even my teenage daughter, whoโs normally not into zucchini, absolutely loves this tart. I take that as a big win.
Ingredients: 11 + oil, salt & pepper | Prep Time: 30 minutes | Cook Time: 25 minutes | Servings: 4 | Difficulty: Easy
If you like easy zucchini recipes like this one, you might also enjoy my Zucchini Pancakes or Zucchini Slice. Both are simple, quick, and a great way to use up extra zucchini.
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Recipe ingredients
Zucchini: Use medium-sized zucchini; I had two, but use as much as you need to cover the zucchini tart completely. Check out the Pan-Fried Zucchini with Flour, too.
Puff pastry: I use ready-rolled puff pastry from the refrigerated section most of the time. It comes in thin sheets, each weighing about 10 oz (275 g) and measuring roughly 10 x 16 inches (25 x 40 cm). Try these Mushroom Puff Pastry Pies or the Puff Pastry Spanakopita, too.
- Frozen puff pastry, found in the freezer section, is usually sold folded, with each sheet weighing about 8.6 oz (245 g) and measuring around 9.75 x 10.5 inches (25 x 27 cm) when unfolded. Be sure to thaw frozen pastry completely before unfolding to prevent cracks, then roll it lightly to about 10 x 16 inches (25 x 40 cm) for a similar thickness to the refrigerated variety.
Topping: Mascarpone, sour cream, garlic, Parmesan, dried herbs, and seasoning.
See the recipe card for detailed instructions and full information on ingredients and quantities.
How to make zucchini tart?
Prepare the puff pastry: If using pre-rolled pastry, place it on the baking sheet. For frozen pastry, thaw completely and roll it out to fit the baking sheet.
Step #1: Slice the zucchini thinly and set aside.
Step #2: Combine mascarpone, sour cream, Parmesan, garlic, and seasoning until smooth.
Step #3: Spread pesto over the pastry, leaving a border.
Step #4: Spread mascarpone mixture evenly.
Step #5: Arrange zucchini slices overlapping on top. Season, sprinkle with sesame and Parmesan. Drizzle with olive oil. Beat the egg and brush it onto the pastry edges.
Step #6: Bake for 20โ25 minutes until golden and crispy.
Good to know!
Mandoline: For best results, slice the zucchini as thinly as possible - using a mandoline makes this quick and easy (the Amazon affiliate link opens in a new tab). If you donโt have one, a sharp chefโs knife will do the job just fine, but it will take more time and precision. You will also need a mandoline to make this delicious Sweet Potato Dauphinoise.
Use enough zucchini to cover the tart well.
Recipe FAQs
Yes. Cream cheese or ricotta will also work. The texture will be slightly different, but still good.
You can slice the zucchini and mix the mascarpone ahead. Assemble and bake just before serving.
Storage
The zucchini puff pastry tart is best fresh, but leftovers keep well, too.
Store any leftover zucchini tart in an airtight container in the fridge for up to 2 days.
To reheat, place it in a hot oven (180ยฐC/375ยฐF) for about 5โ7 minutes, just until the pastry is crisp again. The microwave makes the pastry soggy.
I donโt recommend freezing this tart. The zucchini gets watery, and the pastry loses its texture.
Zucchini Tart with Puff Pastry and Mascarpone
Equipment
- Mandoline Note 1
- Baking sheet
- Bowl
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 ยฝ cup
- 2 oz sour cream about ยผ cup
- ยผ 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
Instructions
Prepare the tart:
- Preheat the oven to 375ยฐF (180ยฐC). 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 itโs large enough to fit your baking sheet. Prick the pastry several times with a fork, leaving a border of about ยฝ 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 + ยผ 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 20โ25 minutes, or until the pastry edges are puffed, crisp, and golden, and the zucchini and cheese have turned golden.
Notes
- Mandoline: Use a mandoline (the Amazon link opens in a new tab) for the thinnest zucchini slices. If you donโt have one, a sharp chefโs knife works fine.
- Zucchini quantity: I used 2 medium zucchini. Use enough to cover your tart.
- 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). - Pesto: Use any kind you like, homemade or store-bought.
- Parmesan: Freshly grated Parmesan is fluffier and takes more volume - about โ cup for 1.2 oz (35 g).
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