Cheesy Zucchini Puff Pastry Tart

This cheesy zucchini puff pastry tart is a savory, flaky, and flavor-packed dish that's perfect for brunch, lunch, or even a light dinner. Made with layers of creamy cheeses, sliced zucchini, and crisp puff pastry, it’s a simple yet elegant recipe anyone can whip up—especially great for busy weeknights or when you want to impress without the stress.

Why Everyone Will Love This Recipe

• Golden, flaky puff pastry makes every bite irresistible.
• It’s loaded with cheese—cream cheese, gorgonzola, and melted slices.
• Zucchini adds freshness and balances the richness of the filling.
• Quick and easy to assemble with just a handful of ingredients.
• Kid-friendly and crowd-pleasing—serve it warm or at room temp.

What Is a Puff Pastry Tart?

A puff pastry tart is a savory baked dish where puff pastry acts as the base or cover for a flavorful filling. In this recipe, the tart is more like a sealed puff pastry "focaccia," layered with ham, cheese, and topped with zucchini—kind of like a French galette meets an Italian savory pie. This type of dish is especially popular in European home cooking, where versatile puff pastry is a kitchen staple.

Cooking Tips

• Pre-cook the zucchini slices slightly in a pan or oven if you want them softer and more caramelized.
• Use parchment paper to avoid sticking and to ensure even baking.
• Don’t overstuff—keep ingredients evenly layered for better puff and crispiness.
• Press and seal the edges well with a fork or your fingers to keep the filling inside.
• Try mixing in herbs like thyme or basil for extra flavor depth.

Frequently Asked Questions

Can I Use a Different Cheese Instead of Gorgonzola?

Absolutely! You can swap gorgonzola with goat cheese, feta, or even mozzarella if you prefer a milder flavor.

Is Puff Pastry the Same as Pie Crust?

No—puff pastry is lighter and flakier, made with many layers of dough and butter. Pie crust is denser and more crumbly.

How Do I Make This Tart Vegetarian?

Just leave out the ham! You can add sautéed mushrooms or sun-dried tomatoes as a substitute.

Can I Prepare This Ahead of Time?

Yes, you can assemble it a few hours in advance and refrigerate it until ready to bake.

Why Is My Puff Pastry Not Rising?

This could be due to overfilling, not sealing the edges properly, or using puff pastry that’s too warm before baking.

How to Store

Let the tart cool completely. Wrap it in foil or store in an airtight container and refrigerate for up to 3 days. For best results, reheat in the oven at 350°F for 10–15 minutes to keep the crust crispy.

How to Freeze

You can freeze the unbaked or baked tart:

Before baking: Assemble the tart, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Bake directly from frozen—just add 5–10 minutes to the bake time.

After baking: Let it cool, slice, and store in freezer-safe containers. Reheat directly from frozen or thaw overnight in the fridge and warm in the oven.

How to Make a Cheesy Zucchini Puff Pastry Tart

Start by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper—this will help the tart bake evenly and prevent any sticking.

Next, unroll one sheet of puff pastry and lay it flat on your work surface. This will form the base of your tart. Spread a generous layer of cream cheese over the pastry, making sure to leave a small border around the edges. Now layer on the baked ham and cheese slices, arranging them evenly so you get a bit of everything in every bite. Crumble some gorgonzola over the top for a rich, tangy punch that balances beautifully with the mild creaminess of the other cheeses.

Once your filling is in place, gently place the second sheet of puff pastry over the top, aligning the edges. Press down all around the border—either with your fingers or the tines of a fork—to seal the tart and keep all that delicious filling tucked inside as it bakes. Drizzle a little extra virgin olive oil over the top to help it brown beautifully in the oven.

Now for the zucchini. Slice them into thin rounds—about 1/8 inch thick works well—and arrange them across the top of the pastry. You can go with rows, spirals, or a scattered pattern; it’s up to you. Finish with a generous sprinkle of grated Parmesan to give the tart a savory, golden finish.

Slide the tray into the oven and bake for about 25 minutes, or until the pastry is puffed up and deeply golden. The edges should be crisp, and the cheese inside melted to perfection.

Let the tart cool slightly before slicing—it’ll help the layers settle and make serving easier. Enjoy it warm, at room temperature, or even cold the next day.