Zucchini Tart

Easy Zucchini Tart with Rainbow Cherry Tomatoes. An easy light lunch, or appetizer to serve your guests. Vegetarian dish!

Course Recipes

Cuisine American

Keyword puff pastry zucchini tart, tomato and zucchini tart, zucchini tart, zucchini tart with tomatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings -12 slices

Calories 132kcal

Author Kelsey

1 sheet or roll of puff pastry that is chilled but not frozen the one we used here is about 10 inches by 10 inches.
4-5 cups of fresh zucchini that has been spiralizer or cut into long thin pasta style ribbons.
1 cup of finely chopped sweet onion
1-2 teaspoons avocado oil or olive oil
season to taste with salt and pepper
fresh rainbow cherry tomatoes

Preheat the oven to 400 degrees or to pastry package instructions.
Chop the onions and spiralizer the zucchini.
Then cook down on a pan with the oil and seasonings until cooked through (they will cook a bit more in the oven.
While that is cooking, roll out or unfold the pastry on parchment paper.Think of the pastry dough as a frame and use a knife to press down and create the outer boarder.
This will allow the edge to puff up and not be weight down by the vegetables. Once vegetables are done, top the pastry, leaving the edges free of vegetables.
Cook for about 20 to 24 minutes-this time frame may vary greatly depending on the size and thickness of your pasty so simply keep an eye on it as it is cooking to make sure it has puffed up and the layers are cooking, but also that it does not dry out and burn.
Allow to cool for a few minutes before adding the fresh sliced tomatoes, cutting and enjoying.