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Balsamic zucchini tomato tart with fresh ingredients and a golden crust

Zucchini Tomato Tart

A delightful Zucchini Tomato Tart featuring a flaky puff pastry base topped with juicy grape tomatoes, diced zucchini, and a luscious balsamic glaze, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Tart Base
  • 1 sheet Pepperidge Farm® Puff Pastry Sheet (thawed) The pastry is flaky, buttery, and perfectly crispy once baked.
Tart Filling
  • 1 small zucchini (diced) Adds a subtle sweetness and vibrant green color.
  • 30-35 pieces grape tomatoes (halved) Enhances the overall flavor profile with freshness.
  • 1/3 cup shredded parmesan cheese Adds a creamy, umami element to the tart.
  • 2 tablespoons crumbled feta cheese Balances beautifully with the sweetness of the vegetables.
  • to taste salt Enhances the flavors of the fresh ingredients.
  • to taste black pepper Adds a hint of warmth and spice.
  • 5-6 leaves basil (to garnish) Gives an aromatic touch.
Balsamic Glaze
  • 1/4 cup balsamic vinegar Forms the base of the luscious glaze.
  • 1 tablespoon maple syrup Adds a hint of natural sweetness to the glaze.
  • a pinch salt For seasoning the glaze.
  • a pinch black pepper For a slight kick in the glaze.

Method
 

Preparation
  1. Preheat and prepare: Thaw the Puff Pastry according to the package instructions. Once thawed, roll the sheet into a 10 x 10 inch square on a floured surface. Leave a 0.75-inch margin around the edges and prick the center of the sheet all over with a fork.
Assembly
  1. Sprinkle the shredded parmesan cheese in the center of the pastry, covering it evenly. Arrange the halved grape tomatoes and diced zucchini on top of the cheese. Season generously with salt and black pepper.
Baking
  1. Place the assembled tart onto a baking sheet lined with parchment paper. Preheat your oven to 400°F (200°C) and bake the tart for about 15-20 minutes, or until the edges are golden brown and the vegetables are tender.
Balsamic Glaze Preparation
  1. While the tart is baking, make the balsamic glaze. In a small saucepan, combine the balsamic vinegar, maple syrup, and a pinch of salt and pepper. Bring to a simmer over medium heat, stirring frequently until it thickens, about 3-4 minutes.
Finishing
  1. Once the tart is baked and golden, carefully remove it from the oven. Sprinkle fresh basil leaves and crumbled feta cheese over the hot tart.
Serving
  1. Drizzle the warm balsamic glaze generously on top of the tart. Serve immediately.

Notes

Use fresh ingredients for best flavor. Customize your cheese based on preference. Optionally pre-cook the veggies for softer texture. Bake on a pizza stone for a crispier base.