This Puff Pastry Zucchini Tart recipe with potatoes and cherry tomatoes baked on a sheet pan is the perfect and easy way to welcome spring. Fresh zucchini, cherry tomatoes and potatoes sit on top of a puff pastry crust making this perfect also for light lunch and dinner and for brunch
When I'm hosting friends or family, I love making an easy appetizer such as these or Smoked Trout Bruschetta with Zucchini and Roasted Cherry Tomatoes Tart with Cheese, those keep you from spending all your time in the kitchen.
This puff pastry appetizer with zucchini is fresh and easy to make, it comes together in only 40 minutes and I bet It’s going to become your new go for summer lunch.
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What makes this recipe great
- Using store-bought puff pastry makes the recipe quick and easy.
- Perfect for any occasion.
- The leftovers are perfect for the next day.
- You can take advantage of seasonal ingredients
Ingredients
- Tart Crust: This recipe features a store-bought puff pastry. Fell free to make your own puff-pastry instead.
- Zucchini: It's important to choose fresh zucchini
- Basil: fresh is best
See recipe card for quantities.
Instructions
Put the peeled potatoes in a saucepan, cover with salted cold water and bring to a boil. Let it simmer for about 10 minutes until it is half cooked, try the fork. Drain them, peel them and let them cool
Preheat the oven to 180 degrees. In the meantime wash the courgettes and cut them into rounds of about 2 mm.
Wash the cherry tomatoes and cut them into quarters.
Cut the potatoes into thin slices of about 2mm
Unroll the dough, cut the dough with a knife to form a nice edge, and prick the center with the levers of a fork.
Layer the potatoes and zucchini, and sprinkle with a drizzle of oil, salt, and pepper.
Arrange cherry tomatoes and a few basil leaves.
Hint: Brush the edge with a little oil or egg yolk before baking.
Substitutions & Variations
- Puff-Pastry - Choose gluten-free puff pastry roll to make this gluten-free
- Cherry Tomatoes - you can replace them with other tomato types, grape tomatoes work well.
- Zucchini - zucchini can be replaced with eggplant
What to serve with it?
As an appetizer, you need only a good Italian white wine.
As a starter, you can enjoy it with a simple bowl of pasta like my Spaghetti with Tomatoes, Basil and Brie or Tuna and Spinach Orecchiette.
For a healthy lunch, you can serve it on its own or you can add a very simple salad for a bit of freshness like my Salad with Blackberries, Tuna, and Walnuts
Storage
Leftovers will Keep in an airtight container in the fridge for up to 3 days. They can be eaten at room temperature or reheated in the oven.
Expert tips
Roll the puff pastry out after 5 minutes taken out of the fridge, so that it does not break.
Bake the puff pastry tart until it starts to turn out golden brown.
Make sure to use fresh vegetables, these taste much better.
Frequently asked question
There are two things to keep in mind if you want to know if they are fresh. They need to be firm and compact.
You can check if they are sweet by looking at their size and color. The size should be medium to small and the color should be a light green.
This technique allows pastry not to puff up when baking.
This could happen when vegetable there is too much water in the vegetables. Let them drain.
Even if I prefer to make it directly in order to prevent it become soggy, you can prepare the tart on the sheet pan and cover it with plastic wrap, and keep it in the fridge for one day.
Yes, you can freeze it once cooked and consume it within two months.
I'd like to know what you think. Also, if you make this recipe, be sure to tag me on Instagram! To stay updated with the newest recipes, follow me on Pinterest and join my email list.
Zucchini Recipes you might enjoy:
Recipe
Zucchini Tart with Potatoes
Ingredients
- 1 roll puff pastry rectangular
- 2 potatoes
- 150 gr zucchini
- 200 gr cherry tomatoes
- Extra virgin olive oil
- salt and pepper to taste
- a few fresh basil leaves
Instructions
- Put the peeled potatoes in a saucepan, cover with salted cold water and bring to a boil. Let it simmer for about 10 minutes until it is half cooked, try the fork. Drain them, peel them and let them cool.
- Preheat the oven to 180 degrees. In the meantime wash the courgettes and cut them into rounds about 2 mm.
- Wash the cherry tomatoes and cut them into quarters.
- Cut the potatoes into thin slices of about 2mm.
- Unroll the dough, cut the dough with a knife to form a nice edge and prick the center with the levers of a fork.
- Arrange the potatoes, courgettes, cherry tomatoes and a few basil leaves.
- Sprinkle with a drizzle of oil, salt and pepper.
- Brush the edge with a little oil and bake for about 25/30 minutes or until the cake is golden brown.
Notes
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