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5.0 from 3 votes

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 Time
10 mins
Cook Time
10 mins
Cooling time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 213 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 1 heet 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

    Cup of Yum
  1. Preheat your oven to 425 degrees F.
  2. 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.
  3. 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).
  4. 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.
  5. 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).
  6. 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 Information

Serving 1slice Calories 213kcal (11%) Carbohydrates 19g (6%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 0.001g Cholesterol 10mg (3%) Sodium 238mg (10%) Potassium 218mg (6%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 163IU (3%) Vitamin C 13mg (14%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 213

% Daily Value*

Serving 1slice
Calories 213kcal 11%
Carbohydrates 19g 6%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 0.001g 0%
Cholesterol 10mg 3%
Sodium 238mg 10%
Potassium 218mg 5%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 163IU 3%
Vitamin C 13mg 14%
Calcium 17mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.