Zucchini Pesto Puff Pastry Tart, is a fast and easy super crispy delicious luscious pastry treat that can be the start of a great appetizer party or even the start of a great meal.
Song of the day: "Angela" by The Lumineers. So beautiful!
Zucchini Pesto Puff Pastry Tart hosts wonderful vibrant flavors from the beautiful home grown zucchini combined with some of the zucchini flowers and some yellow zucchini bought at our downtown 4th street market, to the homemade pesto, all slathered in Evo oil and dusted with Parmigiano, and laid to rest on a buttery crispy layered puff pastry crust, get those taste buds ready!
Zucchini has had one of its best seasons here in Edmonton. I have been picking them ever since we got back from Italy. I am not complaining because I love zucchini. Its sweetness and versatility make it an ingredient that we use a lot. The way I like having zucchini is sauteed in a pan with some Evo oil, onions, salt and pepper, and just a pinch of dried chilis. Another way is boiled with some potatoes and we call "lesse" which means boiled. But today we are doing the zucchini in a truly delicious style. A dish we call Zucchini Pesto Puff Pastry Tart.
I love summer days working in the garden feeling life rise from the depths of dark soil. I am always fascinated and surprised that I have the ability to grow things, of course in partnership with Mother Earth. This tart is a celebration of this fact looking at all the lovely ingredients that not only I grew but many others with a passion to grow things naturally and with a respect for the laws of nature. This Zucchini Pesto Tart is colorful and enticing and after this tart comes out of the oven I guarantee that the only thing you will want to do is dive in.
Let's get to putting this Zucchini Pesto Puff Pastry Tart together!
Okay so we have the two types of zucchini sliced into nice thin rounds, the zucchini flowers are slivered so we can still recognize them. Just a note on the flowers, if you have never tried them, put it on your list. We batter and fry them, mix it in a pasta dish and today having them close to home with the zucchini slices. The other ingredients: a nice pesto and if you want the recipe go here and you will find it. So simple to make. If not, then a good store bought Genovese will work. Evo oil always a must when doing this type of dish and some Parmigiano to add its so welcomed bite to a somewhat subtle flavored tart. The puff pastry is store bought but if you have a knack for puff pastry go ahead and make some. Some good quality sea salt, it is all we use.
This Zucchini Pesto Puff Pastry Tart looks so so beautiful. The colors of green and yellow and that orange hue of the zucchini flowers are a beautiful creation atop the blank canvas of the pastry. That dusting of Parmigiano adds a nice texture and we all know when it goes into a nice hot oven will melt and become that crispy of so flavorful delight. One thing I wanted to mention is that when you roll out the puff pastry dough which should be at room temperature, remember to score the edge to form a nice border that will puff up and form that nice golden crust to hold all those delicious flavors in.
OMG, the smell is amazing. The caramelized veggies in combination with that pesto and the aroma of the basil are so enticing it has my mouth watering. The puff pastry and its wonderful golden color with that back drop of beautiful butter just give this tart the foundation it deserves. It is kind of funny. In Italy butter is not a real go to ingredient, but it is a well known fact that when you are wanting a really rich base for sauteeing, for me that is, I always place a pat of butter on the pan with the olive oil, and know that the butter will not burn as the Evo oil comforts it in a nice soothing heat preserving all the flavors that marry so well together. I have to go in for a bite!
The flavor is amazing, the crust so crispy and flaky. That buttery taste leads you into the zucchini that is sweet and succulent with the Parmigiano adding that nice melted crustiness and oh that pungent acidic bite perfect opposite to the flavors of the zucchini. Then out of nowhere the pesto waltzes in. The basil and its happy aroma and magnificent flavor combined with the texture of those pine nuts, adding in the fact that the garlic is a welcomed ingredient to join the incredible Evo oil into this flavor party of a dish, and more Parmigiano.
I love this tart. It has all the right colors to lift your spirits, and all the aromas to entice your appetite. It is a perfect appetizer for any gathering, and a delicious start to get the taste buds going for a wonderful meal you may be sharing with people that you cherish.
All in all Nicoletta and I are so pleased with this Zucchini Pesto Puff Pastry Tart. Think about it, you have people coming for a gathering, or you have a last of the season backyard party planned, this tart may just be the answer to kick starting your gathering!
Song of the day: "Angela" by The Lumineers. So beautiful!Print
Zucchini Pesto Puff Pastry Tart
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- 2 sheets puff pastry, thawed
- ¼ cup pesto
- 1 medium green zucchini
- 1 medium yellow zucchini
- salt and pepper to taste
- 2 Tbsp Evo oil
- few zucchini flowers (optional, if you can find them)
- 3-4 basil leaves
- 2 Tbsp Parmigiano
- Wash and dry the zucchini, cut the ends off, then slice thinly into rounds.
- Place in a bowl and dress with Evo oil, salt and pepper.
- Carefully unfold the puff pastry sheets on 2 small baking sheets lined with parchment paper.
- Preheat the oven to 375°F (190°C) with a rack in the center position.
- With a sharp knife, score the pastry about ¼ inch from the edges to create a border (be careful not to cut all the way through).
- Spread the pesto evenly on the crust inside the border.
- Arrange the zucchini slices on the crust overlapping a bit, creating a pattern of your liking (I did them in color variation), the zucchini flowers (if using), the basil leaves.
- Sprinkle the Parmigiano on top.
- Bake the tarts side by side (if you can fit them, or bake one at a time) for 20-25 minutes, or until the crust is puffed up and golden brown.
- Cool on wire rack for 5 minutes before cutting into squares.
- Serve warm or at room temperature.
To thaw puff pastry, remove it from the package and leave it in the refrigerator overnight or on your work surface for about 30 minutes. After the puff pastry has thawed, you'll be able to easily unfold it (don't try to unfold them when they're frozen or they'll tear).
- Serving Size: 6-8 servings
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When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.