Zucchini & Goat Cheese Puff Pastry Tart

Puff Pastry Tart |

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5 from 1 review

I’ve included ingredient amounts mostly as a guide, but the key to this puff pastry tart is a light hand. Be sure to thinly slice the vegetables and use just enough to cover the dough without loading it down too much. Same goes with the cheese – a little goes a long way.


  • Cooking spray
  • 1 sheet puff pastry, thawed
  • 2 teaspoons olive oil
  • 23 pinches of kosher salt
  • 1/4 small zucchini, thinly sliced
  • thinly sliced red onion (just enough to scatter on the tart)
  • 1/2 teaspoon herbes de Provence
  • 1/4 cup crumbled goat cheese


  1.  Preheat oven to 400 degrees. Unfold the pastry onto a baking sheet lightly coated with cooking spray. Brush the puff pastry with olive oil and sprinkle a pinch of salt over the top. Place the zucchini on the dough with each slice slightly overlapping the other leaving space for a border. Top the zucchini with the red onion.
  2. Sprinkle the herbs and another pinch or two of salt over the top (including the edges of the dough). Top with the crumbled goat cheese. Using a dinner knife, score the pastry around the perimeter (leaving the edge that will puff up while baking).
  3. Bake the pastry for 20 to 25 minutes until the edges are puffed and golden. Serve warm or at room temperature.