Easy Zucchini Puff Pastry Tart with Boursin

Zucchini and boursin tart on wooden board.

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Easy Zucchini Puff Pastry Tart with Boursin

Flaky, creamy, sweet, spicy, and very delicious - this super easy zucchini puff pastry tart is a GORGEOUS way to celebrate zucchini season. Rounds and ruffled ribbons are layered over creamy Boursin, baked until puffy and golden, then drizzled with sweet chili jam. Store-bought puff pastry keeps prep quick, making it perfect for picnics, parties, brunch, or a summery lunch.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer

Cuisine: American

Keyword: zucchini pie, zucchini pizza

Servings: servings

Calories: 281kcal

Author: Kate Phillips

Ingredients

1 large or 2 small zucchini (courgettes), approximately 340g or 12oz
½ tablespoon olive oil
1 teaspoon salt
1 sheet store-bought puff pastry
150 g Boursin cheese or cream cheese, or drained ricotta (see notes)
1 lemon zested
Black pepper
1 egg whisked, for the egg wash
2 tablespoons parmesan cheese grated
1 tablespoon sweet chili jam
A handful of mint leaves chopped (or use basil, chives, or flat-leaf parsley)

Instructions

Prepare your zucchini.
Heat your oven to 425℉/220℃ (200℃ fan). Line a large baking sheet with parchment paper. Slice roughly half your zucchini into thin rounds (I like to use a mandolin for ease). Use a vegetable peeler to peel the rest into long, thin ribbons, then toss them with ½ tablespoon of olive oil.
Toss the zucchini rounds with 1 teaspoon of salt, and leave them in a colander to drain for about 15 minutes, while you prep the rest of the tart.
Prepare the pastry.
Place the cold puff pastry on the prepared baking sheet. Use a sharp knife to score a ½-inch border around the edge, being careful not to cut all the way through (this is your crust). Prick the center of the pastry with a fork a couple of times.
Prepare the Boursin.
In a small bowl, mix the Boursin with your lemon zest and a good grind of black pepper. You want to mix it so it's smooth and spreadable. Use the back of a spoon to spread it evenly over your puff pastry, inside the scored border.

PRO TIP: I prefer mixing the Boursin first in a separate bowl because it loosens it up and makes it easier to spread onto the pastry.

Arrange the zucchini on the pastry.
Use kitchen towels to pat the zucchini rounds as dry as you can (this will help prevent any sogginess in the oven). Arrange them rustically over the Boursin - it doesn't need to be particularly tidy, but try to keep them on an even layer for consistent cooking. Toss the zucchini ribbons with ½ tablespoon of olive oil, then pile them on top of the rounds. Again, try to disperse them evenly.
Brush the exposed pastry edges with the egg wash, then scatter the grated parmesan over the edges.
Bake the tart.
Transfer the zucchini tart to the oven and bake for 30 to 35 minutes, until the border is deeply golden and puffy, the base is nice and crispy, and the zucchini is 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: The tart will keep well for at least 2 days after baking, stored in the fridge. You can serve it hot, cold or at room temperature, so it's great for making ahead of time and taking 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: 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 or drained ricotta. If you do, 2 crushed garlic cloves and a pinch of salt when you mix it with the lemon zest and pepper, just to make sure there's enough flavor.

SERVING SUGGESTIONS: 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.

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