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.
- 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.
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.Print