Celebrate zucchini season with this easy, speedy zucchini tart. Just slather a sheet of puff pastry with creamy Boursin cheese, top with sliced zucchini and bake until golden. A drizzle of sweet chilli jam makes it a very special picnic, barbecue or party snack idea.
There’s always a point in the year where I feel like I’m swimming in zucchini (or courgettes) and this lovely tart is a fab way to use them up.
It’s incredibly quick and easy and makes a wonderful starter for entertaining, or it’s great as part of a barbecue or picnic spread. You can also serve it as a lunch or light meal, so it’s very versatile. Serve it hot, at room temperature or cold.
Ingredients
- Puff pastry. I’m using ready-rolled, store-bought puff pastry here and it’s absolutely fine – although feel free to make your own if you like!
- Zucchini (courgette). The amount you need will very much depend on the size of your zucchini. I used 1 large one, but you may need 2 if yours are on the small side.
- Boursin cheese. This is a soft French cheese, flavoured with garlic and herbs. It’s similar to cream cheese, but lighter and with more of a whipped texture. If you can’t find it, you can use cream cheese, ricotta or cottage cheese, but you’ll need to mix 2 crushed garlic cloves along with the lemon zest and salt, just to make sure you’ve got enough flavour.
- Sweet chilli jam. There’s not much a drizzle of this gorgeously sweet and spicy sauce doesn’t improve, and it really brings the tart together here. You could also use hot honey sauce, sweet chilli sauce or honey, mixed with 1 teaspoon of chilli flakes.
How to make it
Slice your zucchini very thinly – I use a mandoline for ease but if you don’t have one, just use a knife. Mix the slices with a little olive oil and salt.
Lay your sheet of puff pastry out on a lined oven tray, then fold in the edges to create a little crust. Mix your Boursin cheese with your lemon zest and a little salt, then smooth it all over the base of the pastry.
PRO TIP: Ready-rolled pastry generally comes wrapped in a piece of baking paper, so I tend to just use that to bake it on.
Layer your zucchini slices all over the Boursin, overlapping them slightly. Brush the edges of your pastry with your whisked egg, then scatter the grated parmesan all over. Transfer to the oven for 20 to 25 minutes.
Once the pastry is looking lovely and golden, and the zucchini is starting to brown, it’s ready to go. Remove from the oven, then drizzle with the sweet chilli jam and finish with your mint leaves.
Got a question?
You can! This is great served cold or at room temperature, so it’s a lovely one to take along to picnics or barbecues. It’s best the day it’s made as the pastry will be at its crispiest, but it’s still equally lovely for 2 days afterwards.
To maintain the crispy pastry, it’s best not to use the microwave here. That will make your pastry soggy. Instead, reheat it in the oven at 150C/300F, lightly covered in aluminium foil, for 10 – 15 minutes.
This makes a lovely lunch, brunch or light dinner and can be served with lots of lovely things. Some kind of fresh salad is great – try it with this grilled broccoli crunch salad, rainbow chopped salad, Mediterranean bean salad or pesto potato salad.
Like this recipe? Here are more quick savoury baking ideas
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Zucchini Puff Pastry Tart
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Celebrate zucchini season with this easy, speedy zucchini tart. Just slather a sheet of puff pastry with creamy Boursin cheese, top with sliced zucchini and bake until golden. A drizzle of sweet chilli jam makes it a very special picnic, barbecue or party snack idea.
Ingredients
- 1 large (or 2 small) zucchini (courgettes)
- 1 sheet ready rolled, all-butter puff pastry
- 150g Boursin cheese (or ricotta, cream cheese or cottage cheese)
- 2 teaspoons salt
- Black pepper
- 1 tablespoon olive oil
- 1 egg, whisked
- 1 tablespoon parmesan cheese, grated
- 1 lemon, zested
- 1 tablespoon sweet chilli jam
- A handful of mint leaves, chopped
Instructions
- Prepare your zucchini. Heat your oven to 180C/360F fan and line an oven tray with baking paper. Slice your zucchini very thinly – if you have a mandoline use that, otherwise use a knife. Toss them with 1 tablespoon of olive oil and 1 teaspoon of salt.
- Arrange the tart. In a small bowl, mix the Boursin cheese with 1 teaspoon of salt and the lemon zest. It should be smooth and spreadable after mixing. Lay your puff pastry sheet onto the baking paper lined oven tray. Fold over the edges to create a small crust. Spread the Boursin cheese mixture all over the base. Arrange the zucchini slices on top, slightly overlapping them with each other. Brush the crust of the pastry with the whisked egg, then scatter over the grated parmesan.
- Bake the tart. Transfer to the oven and bake for 20 to 25 minutes, until the pastry is golden and puffy, and the courgettes are starting to brown.
- Garnish and serve. Remove from the oven, then drizzle with the sweet chilli jam. Finish with fresh mint leaves, then slice and serve.
Notes
STORAGE INSTRUCTIONS:Â The tart will keep well for at least 2 days after baking in the fridge. You can serve it hot, cold or at room temperature, so it’s great for making ahead of time and taking along to picnics, barbecues or parties. I recommend reheating it in the oven at 150C/300F for about 15 minutes, rather than heating it in the microwave, which will make the pastry go soggy.
INGREDIENT NOTES:Â Boursin is a soft French cheese, flavoured with garlic and herbs, that’s similar to cream cheese. It’s a little lighter and has more of a whipped consistency. If you can’t find it, you can use cream cheese, ricotta or cottage cheese in its place. If you do, 2 crushed garlic cloves when you mix it with the lemon zest and salt, just to make sure there’s enough flavour.
SERVING SUGGESTIONS:Â The tart makes a lovely brunch, lunch or light dinner, and it’s great served alongside a selection of salads. I like it with this grilled broccoli crunch salad, rainbow chopped salad or Mediterranean bean salad.
- Prep Time: 10
- Cook Time: 20
- Category: baking
- Method: oven
- Cuisine: american
Nutrition
- Serving Size: 1 slice
Keywords: zucchini pie, zucchini pizza
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