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–+ servings
A parchment lined baking sheet hold 4 zucchini tarts in puff pastry.

Easy Vegetarian Zucchini Tart in Puff Pastry

Frances Kellar
This Zucchini Tart in Puff Pastry is easy to make for a weeknight meal yet elegant enough for that impromptu dinner party that springs up. Summer zucchini never tasted so good.
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Prep Time 5 minutes
Cook Time 55 minutes
Course Main Course
Cuisine American
Servings 4 Servings

Ingredients
  

  • 2 bunches of mixed greens chard and broccoli greens
  • 1 pound yellow onions thinly sliced
  • ½ pound leeks thinly sliced from 6 small or 2 mediums/large
  • 1 medium zucchini sliced into half moons
  • ⅓ cup grape or cherry tomatoes halved or quartered
  • 2 large cloves garlic grated
  • ¼ cup ricotta
  • 1 tablespoon prepared pesto
  • 1 thawed sheet puff pastry cut into 4 squares
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 large egg

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Heat olive oil in a large nonstick skillet. Add leeks and onions and season with salt and pepper. Allow leeks and onions to caramelize over medium low heat, stirring occasionally, for about 10 to 15 minutes. Add the zucchini and cook vegetables for another 5 minutes until the zucchini is softened. Add the greens and cook them down until wilted. Taste and adjust seasoning. Set aside to cool slightly while prepping the puff pastry.
  • In a small bowl whisk together the prepared pesto and ricotta until well combined. Set aside.
  • Take out the sheet of puff pastry and place it on the parchment lined baking sheet. Lightly flour a rolling pin and gently roll out the puff pastry into a 12x24” sheet. Using a sharp knife or pizza cutter, slice the rectangle in fourths. Use a sharp paring knife to score a ½ inch border around the puff pastry.
  • Evenly distribute the ricotta-pesto mixture across the four puff pastry using a spoon or spatula. Top each puff pastry with a couple tablespoons of the vegetables (you will have vegetables left over; see notes for tips on what to do with them).
  • Prepare your egg wash by whisking together 1 tablespoon water with 1 cracked egg. Brush the edges of the puff pastry with the egg wash.
  • Bake in 400 degree oven for 25-30 minutes until edges are a golden brown and the bottom of each puff pastry is golden and cooked through. Garnish with freshly chopped basil, crushed red pepper flakes, and grated parmesan. If you have a good syrupy balsamic vinegar, that is good here too.

Notes

Note: The vegetable mixture, once cooked, will yield about 4 cups. With the remaining vegetables you can: 
  • Double up the ricotta mixture and puff pastry squares to make additional servings (helpful if feeding a larger crowd)
  • Use the vegetables in a frittata. 
  • Add the vegetables to a baked pasta dish. 
Keyword puff pastry, zucchini recipes, summer recipes, easy entertaining
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