Puff Pastry Zucchini and Summer Squash Tart

Square photo of a zucchini and summer squash puff pastry tart cut into pieces.

5 from 1 vote

Puff Pastry Zucchini and Summer Squash Tart

This easy puff pastry tart features zucchini and summer squash, along with sun-dried tomatoes, olive oil, and oregano, drizzled with balsamic glaze post-baking. A thick layer of an egg wash not only makes the edges of the puff pastry a beautiful golden brown, but also acts as a glue for the vegetables to stick to the pastry. This tart only takes a few minutes and very little effort to assemble, with minimal clean-up. You'll love this easy summer recipe, perfect for a light meal or as an appetizer.

Prep Time10

Cook Time20

Cooling time5

Total Time30

Course: Lunch

Cuisine: American

Servings: servings

Calories: 213kcal

Author: Elizabeth Lindemann

Equipment

Ingredients

1 sheet puff pastry
1 egg
1 small zucchini sliced thinly
1 small summer squash sliced thinly
2 tablespoons sun-dried tomatoes packed in oil julienne cut
¼ cup thinly sliced red onion
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried oregano or other herbs, see notes
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic glaze

Instructions

Preheat your oven to 425 degrees F.
Roll out the 1 sheet puff pastry on a piece of parchment paper cut to fit a standard baking sheet to approximately 9 inches by 12 inches. After you're done rolling, place the whole thing - parchment paper included - on the baking sheet.
Using a sharp knife, score a line around the border, about ½ inch from the edge. Beat the 1 egg with just a little bit of water and then dump it in the center of the puff pastry, and use a brush to spread it all out covering the entire thing, with a thin layer on the edges (it's OK if there is a lot still in the center - this will help the squash stick to the tart).
Layer the 1 small zucchini slices, the 1 small summer squash slices, the 2 tablespoons sun-dried tomatoes packed in oil, and the. ¼ cup thinly sliced red onion on top of the puff pastry, staying inside the lines you scored for the border. Sprinkle with ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ teaspoon dried oregano, and drizzle with the 1 tablespoon extra-virgin olive oil.
Bake at 425 degrees F for 20-25 minutes, or until edges of puff pastry are a deep golden brown. Remove from oven and let cool for 5 minutes, still on the baking sheet (the residual heat will help continue to cook the bottom of the pastry, making it nice and crispy).
Drizzle with the 2 tablespoons balsamic glaze, cut into 8 slices (or more, if serving as an appetizer) using a pizza cutter, and serve.

Notes

Zucchini and Squash: Feel free to use all zucchini or all summer squash, instead of both. Depending on how thin you cut it, you may be able to just use one here instead of two. It's a great way to use up any random lonely zucchini or summer squash you have around!
Sun-dried Tomatoes: I don't recommend using sun-dried tomatoes that aren't packed in oil. I did this when I made it and they burned a bit. Use the ones in oil so that doesn't happen. Or, just omit them if you prefer or don't have any on hand! You could also do very thinly sliced or julienne-cut fresh tomatoes - if you do this, I recommend patting them dry to get as much moisture out as possible before adding them to the tart.
Add cheese if you want: a sprinkling of crumbled soft goat cheese (chevre) or feta would be lovely here. Or, grate some parmesan cheese on top.

Nutrition