Joy Of Spanish Cooking

Zucchini Tart


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!

Zucchini Tart

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, dinner, Lunch


  • 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.)
  • 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. 
Keyword cheese, tart, veggies, zucchini

Leave a Reply

Zucchini Tart

by Ivette time to read: 1 min
%d bloggers like this: