Zucchini Puff Pastry Tarts are buttery and flakey dough topped with zucchini and feta and baked to crispy perfection. This delicious pastry can be served as an appetizer or light lunch with a simple salad.
- 1 sheet frozen puff pastry, thawed
- 170 g (6 oz) feta cheese, crumbled
- 26 g (2 tablespoons) good quality extra virgin olive oil, divided
- Juice and zest of a small lemon
- 50 g (1 large) egg
- 5 g (1 teaspoon) milk
- 2 small zucchini (green or yellow), sliced and peeled 1/8-inch thick
- Freshly ground pepper, to taste
- Salt, to taste
- Preheat the oven to 400°F/204°C. Line a large baking sheet pan with parchment paper. Set aside.
- In a small bowl, mix the feta, 13 g (1 tablespoon) olive oil, lemon juice, zest, and ground pepper until evenly combined.
- Unfold the thawed puff pastry. Lay it flat onto a lightly floured surface, silpat mat, or sheet of parchment paper. Slice the puff pastry in half right lengthwise using a knife or pastry cutter. Slice each half crosswise into 3 equal rectangles to make 6 tarts.
- Transfer the sheets onto the prepared baking pan, space evenly. Using a knife, score a 1/4-inch border around the outside to allow the edges to rise during baking. DO NOT cut all the way through, but just enough to leave a distinct border.
- Whisk together the egg and milk. Using a pastry brush, lightly brush the edges of the pastry with the egg wash.
- Divide the feta mixture evenly between the 6 tarts and spread evenly within the border.
- In a small bowl, toss the sliced zucchini, the remaining 13 g (1 tablespoon) olive oil, salt, and pepper until combined. Lay the zucchini slices overlapping tightly within the borders.
- Bake the tarts on the middle rack of the oven for 20-25 minutes, until evenly puffed with golden brown edges.
Storing: Store in an airtight container in the refrigerator. To reheat the tarts, bake for a few minutes in a preheated 350°F/177°C oven.
Keywords: puff pastry, zucchini tart, feta tart, pastry