Spiralized zucchini, whipped sour cream layered on puff pastry baked to golden crispy delicious Zucchini Tart. And if you have some zucchini flowers, don’t forget to add that on top. This Zucchini Tart is a perfect lazy day meal.
We all love a good flaky tart but often making the tart crust can feel a little daunting or too much work. On those days, store bought puff pastry comes extremely handy.
What do you need for the Zucchini Tart
- I used store bought puff pastry sheets
- Zucchini and Zucchini flowers (optional)
- Caramelized Onion
- Sour cream
- Egg
- Fresh thyme
- Paprika
EASY Zucchini Tart
- Takes 10 minutes to prepare
- Takes about 30 minutes to bake. You bake the empty crust for 15 minutes and then for 15 to 20 minutes with the filling on it.
I prefer to prebake the crust before layering the filling. This way the tart gets baked through all the way without leaving any uncooked dough in the center. After layering the filling, I bake it again for 15 to 17 minutes to get that perfect golden crust.
Substitute of Sour Cream?
You can use ricotta cheese, goat cheese or cream cheese instead.
Spiralizing the Zucchini
It’s just fun to make Zucchini noodles using a Vegetable Spiralizer and kids love this task. You can however just use a vegetable peeler to make zucchini ribbons instead. Or you could just thinly slice the zucchini.
Whether you use puff pastry crust or make a crust from scratch, the sour cream filling with the zucchini and thyme tastes amazing.
If you want to make a crust from scratch, here is a recipe that might help.
Zucchini Tart
Ingredients
- I sheet of store-bought puff pastry
- 1 medium size zucchini
- 4 oz sour cream
- 2 eggs
- 1 tablespoon oil
- Fresh thyme leaves from 2 sprigs
- ½ teaspoon paprika
- 1 small onion
- 1 teaspoon salt
- Little amount of Parmesan cheese to sprinkle on the tart before serving
Instructions
- Slice the onion into thin slices. In a medium hot pan, pour the oil and it heats up, scatter the sliced onion along with ½ teaspoon salt. Stir and let it cook until it’s caramelized. Once done keep it aside to be used later.
- Preheat the oven to 400 F
- Flatten the puff pastry sheet on a cookie sheet and leaving ½ inch area from the edge score gently all the four sides. Using a fork poke several times inside the scored line. Bake the sheet in a preheated oven for 15 minutes.
- The entire sheet might puff up, so as soon as it’s done, take it out of the pan and press the center using the bottom of a glass or measuring cup to flatten it out.
- While the sheet cools down a little, spiralize the zucchini. You could also just use a vegetable peeler and make zucchini ribbons. Or keep it extremely simple by just slicing the zucchini into thin circles.
- In a bowl whisk the sour cream with the egg, rest of the salt, paprika and fresh thyme leaves.
- Spread the sour cream mixture on the puff pastry, stay inside the scored area. Layer the zucchini along with the zucchini flowers if using. Then scatter the caramelized onion.
- Crack another egg in a bowl and whisk it. Then brush the sides of the puff pastry with the egg.
- Bake in preheated 400 F oven for 15 to 17 minutes, or untilthe sides are golden brown.
- Once done, take it out of the oven and grate some parmesan cheese on top. Let it cool for 5 minutes then slice and serve.
Nutrition
