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ZUCCHINI and tomato TART, rectangle pieces of tart piled on a white platter. Some tarts are made with tomatoes and some zucchinis.

Zucchini Tart

  • Author: Krista
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 2 tarts 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French


  • 2 Puff Pastry Sheets – thawed
  • 18oz container of crème fraîche (or sour cream if you can’t find crème fraîche)
  • 2 egg yolks
  • Nutmeg – a large pinch
  • 1 large garlic clove, grated with a microplane zester
  • 1 medium zucchini – thinly sliced on a mandolin
  • Fine sea salt – 2 large pinches
  • Small handful of pine nuts
  • Piment d’Espelette – a couple of pinches to your taste, it’s spicy! If you don’t have time to order online, simply replace with cayenne pepper


Preheat the oven to 425 F

  1. In a small bowl mix well the crème fraîche, egg yolks, nutmeg, garlic and 1 large pinch of fine sea salt. Set aside.
  2. Using a mandolin slice the zucchini on the thinnest setting.
  3. Roll out pastry dough to roughly double in size, fold in the edges all around the outside, like you are making a little curb so the filling doesn’t run off and it looks pretty after baking. Place pastry on a flat cookie sheet lined with parchment paper. Spread a thin layer of the crème fraîche mixture on the puff pastry. Layer on the zucchini in a pretty pattern.
  4. Sprinkle with the pine nuts and remaining sea salt.
  5. Bake until edges are golden brown and the center is cooked about 20 minutes. Keep a close eye on it (w/o opening up the oven too often) everyone’s ovens are different so it could take a little longer or a little less time.
  6. Remove from oven and sprinkle with Piment d’Espelette
  7. Cut into squares and serve immediately. It’s good at room temperature but it’s amazing right out of the oven!

Keywords: French Zucchini Tart Appetizers