zucchini-summer-squash-tart.

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My zucchini and summer squash tart shows up on my menu every spring and makes multiple appearances during the summer when those veggies are everywhere.  This is an easy tart to pull together and uses store-bought, puff pastry as the base.  I’ll have this as a light lunch and will often serve it with a side salad.  It is also perfect as an appetizer when cut into squares.

Start my rolling out your puff pastry.  Take one sheet of the thawed pastry out of the box and wrapper.  Put it on a lightly floured kitchen counter or cutting board.  Roll it out with a floured rolling pin so it it flat and about one inch longer and/or wider on each side.  Using a knife, cut a border about 1/2 inch from the edge all around the dough.  Don’t cut all the way through the dough.  This will rise during baking to create a nice border.

Carefully, place the pastry onto a baking sheet to finish assembling.

puff pastry.

Next, you’ll want to make the cheese filling for the tart.  In a small bowl, mix the Boursin and ricotta cheeses, garlic powder and salt and pepper.  Spread the cheese over the pastry staying within the box you created.  Leave the edges bare so they will rise during the bake.

cheese and seasoning in a bowl.
seasoned cheese.
cheese on puff pastry.

Next, you want to prep your vegetables.  Using a mandoline, slice the zucchini and summer squash into thin slices.  Alternatively, you can use a sharp knife and cut thin slices.

You’ll want to chop your leeks and then cook them in a sprayed skillet for a couple of minutes until soft and fragrant.  Sprinkle with salt and pepper and put to the side.

leaks cooking.

You are now ready to finish assembling the tart.  Layer the zucchini and summer squash over the cheese on the tart.  Slightly overlap the vegetables.  Sprinkle with salt and pepper and then top with the sauteed leeks. Brush the edges of the crust with an egg beaten with a little water.  This will allow the tart to get golden brown.

Place the tart in the preheated 400 degree F oven and bake for about 15-20 minutes until the exposed crust is golden brown and the cheese and vegetables are warm and cooked through.  There will be brown spots on top of the tart which is perfect.

summer squash and zucchini on cheese and pastry.
summer squash and zucchini on cheese and pastry with cooked leeks.

You can use these same basic steps to create a tart using the cheeses and veggies you have on hand.

No need to stress over what you have in the house or measuring exactly. The principal is the same: use a soft creamy cheese (goat cheese, whipped feta and whipped cream cheese all work), top with your favorite thinly sliced veggies (think tomatoes, eggplant, onions, etc.) and bake until golden brown. I’ve made this so many ways but the formula is the same.

zucchini-summer-squash-tart.

I used zucchini and squash here because they are always so plentiful and really an inexpensive and an under utilized vegetable. On their own, they aren’t always that exciting. Add cheese and puff pastry and tah dah, you have something special.

 This tart is fast and easy and really delicious. I serve it with a nice side salad for the perfect meatless meal on Mondays but it tends to show up for lunches and brunches too! Enjoy.

Looking for other similar recipes?  Try some of these:

Mushroom and Leek Tart

Pear & Blue Cheese Tart

Vadouvan Vegetables and Goat Cheese Flatbread

Herbed Goat Cheese, Mushroom and Apple Bruschetta