Zucchini Tart

1 Tart
30 min


Wow… that’s all I can say about my zucchini plants. I can’t keep up with them! lol. I can’t believe I am saying this… but thats true. I pick so many that I feel I am eating zucchinis every day. The good news is that I love zucchini, so I just get creative and cook with them.

Today I am making a simple summer zucchini tart using fresh herbs and zucchini from the garden. I am using an arugula pesto that I previously made and froze, but you can swap that for regular pesto, or whatever your favorite pesto is. Just be aware that the flavor might change a little bit.

Lets get to work!

Recipe details

  • 1  Tart
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 1 Sheet puff pastry
  • 3 cups Sliced zucchini 1 medium zucchini
  • 4 Tbsp Arugula Pesto *See Notes
  • 1/3 cup Cheddar Cheese grated
  • 1/3 cup Parmesan cheese grated
  • 1 Tbsp Fresh oregano chopped
  • 1 Tbsp Olive oil
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


Preheat the oven to 400F
Roll out the puff pastry sheet on a baking sheet. Using a fork, pinch the dough and pre-bake it for about 3 to 5 minutes.
Remove from the oven and spread the pesto. (You just want a thin coat.) and the cheddar cheese.
Top it with the zuchini slices. Season with the olive oil salt, pepper and oregano.
Add the parmesan cheese.
Bake for 16 to 18 minutes or until golden brown.
Broil for 2 minutes.
Serve immediately and Bon Profit!


  • *Arugula Pesto: Use any other pesto if you don't have arugula pesto. Be aware that the flavor might change a little bit.
  • Make the tart up to 1 day in advance. Keep in the fridge.
Joy of Spanish Cooking
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