Print Friendly, PDF & Email


4 – 6 servings


0 hours 10 mins


0 hours 15 mins


0 hours 25 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


1 Sheet of frozen puff pastry, thawed

1 Medium zucchini, thinly sliced

1 Medium yellow summer squash, thinly sliced

1 Cup Ricotta Cheese

3 Tbsp. Boursin Cheese, room temperature

2 Tsp. Garlic Powder

Kosher salt and freshly ground pepper to taste

1 Tbsp. Fresh Thyme, chopped

2 Leeks, white and light green only, thinly sliced and washed

Cooking spray

1 Egg

Flaky Sea Salt to finish

Balsamic Vinegar Glaze, to drizzle on top


1. Preheat the oven to 400 degrees.
2. Roll out the pastry dough until it is approximately 1 inch larger on each side. Score a ½ inch border around the perimeter of the tart dough. This will rise and create a nice border to your tart. Using a fork, prick holes in the bottom of the crust to keep it from rising too much.

3. Mix the two cheeses, garlic powder and salt and pepper in a small bowl.  Spread the cheese mixture on the dough and stay within the border you created.

4. You can thinly sliced the vegetables using a mandolin or a sharp knife. Lay them in an attractive pattern on the cheese leaving the border exposed.

5. Saute the leeks in a small skillet sprayed with cooking spray for a couple of minutes to soften them.  Add salt and pepper to taste.  Sprinkle the cooked and cool leeks on top of the tart. Sprinkle the chopped thyme on the tart as well.

6. Beat the egg with a little water in a small bowl and then brush on the frame of the tart. This will allow the border to get a golden brown when baked.

7. Bake for approximately 15 minutes until crust is cooked and brown and the zucchini are soft on the warm cheese. Remove from the oven and drizzle with the balsamic vinegar glaze. Sprinkle with the flaky sea salt. Cut into 4 squares and enjoy!

NOTE: This is a fast and easy vegetable tart that is just great as a lunch or light dinner. I’ve also cut this into small squares and served as appetizers.

No need to stress over what you have on hand 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.

I used zucchini and squash here because they are always so plentiful and really an inexpensive and under utilized vegetable. On their own, they aren’t always that exciting. Add cheese and puff pastry and tah dah, you have something special.  While you can use a sharp knife to cut them thin, a mandoline makes the slices paper thin and just fabulous on this tart.  When they are real thin, they just melt into the cheesy filling.  I used an inexpensive hand held Japanese mandoline that I keep in a draw but if you do a lot of slicing or are planning that amazing potato gratin for the holidays, investing in a great machine that is more of a work horse in your kitchen may be well worth it.  No matter how you prepare your veggies, 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.