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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.


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

A simple zucchini and squash tart is transformed into an elegant brunch or appetizer dish when made with store bought puff pastry and creamy ricotta cheese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Starter
Cuisine General
Servings 6 Served
Calories 87 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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


  • Preheat the oven to 400 degrees.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!


Calories: 87kcalCarbohydrates: 2gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 48mgSodium: 46mgPotassium: 73mgFiber: 0.1gSugar: 0.2gVitamin A: 222IUVitamin C: 0.02mgCalcium: 90mgIron: 0.4mg
Keyword appetizer, brunch, starter, vegetables
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