Pin it
This flaky zucchini tart is just right for an easy lunch outside or a chill dinner. Crisp veggies, bright basil spread, and dreamy burrata cheese take store-bought pastry to another level. Friends are always wowed by how fancy it looks—no fuss needed.
I always whip this up in summer when the garden's giving loads of zucchini. The first time I made it for my in-laws, everyone wanted to know how to fix it before dessert was even on the table.
Irresistible Ingredients
- One egg yolk: use this to brush the pastry for a perfect golden finish
- A big ball of burrata (about 150g): the creamy inside makes the whole thing rich and melty
- About 100g shredded mozzarella: melts perfectly with the veggies
- Four tablespoons of basil pesto: homemade is best, but store-bought works too
- Pinch of Espelette pepper: brings a bit of warmth without taking over
- Tablespoon of fresh thyme: more aroma if you go with fresh
- Tablespoon of herbes de Provence: gives all those classic Southern flavors
- 500g zucchini: go for smaller, firm ones so it's not watery
- One sweet onion: adds a tasty base
- One large garlic clove: makes it smell and taste amazing
- A dash of olive oil, extra virgin: cooks the veggies and adds a nice touch
- Ready-to-roll puff pastry: butter-based brings more flavor
- Handful of sesame seeds: crunchy and golden on top
Step-by-Step How-To
- Baking it right:
- Bake for 25 minutes. Take a peek when it's nearly done. You want it puffed up and deep golden—the timing might be a little different in your oven.
- Shaping and finishing touches:
- Heat your oven to 200°C (no fan). With a sharp knife, cut about 2cm strips around the sides of the pastry. Fold those over the filling in a crisscross way to make it look braided. Brush everything with the egg and toss sesame seeds over the top.
- Putting it together:
- Roll out your pastry on a baking sheet with its own paper. Hit the middle of the pastry with lots of pesto, but leave a border all around. Spoon the cooled zucchini mix on top. Sprinkle mozzarella all over, then break the burrata and drop creamy bits everywhere.
- Cooking the filling:
- Warm some olive oil in a frying pan on medium. Toss in the chopped onion and garlic, let them soften for a couple minutes. Add zucchini, then sprinkle the thyme, herbs de Provence, and Espelette. Turn the heat up and stir things now and then—cook about 20 minutes until the zucchini lets go of its water and starts browning.
- Prepping the veggies:
- Slice onion and garlic super thin. Chop zucchini into thin rounds or little cubes—however you like. Small pieces help them cook quick and even.
The first time I put this together, it was just to use up way too many garden zucchinis. What gets me every time is how good the pesto tastes with those sweet, cooked zucchini and how the burrata just sinks in and melts as it bakes.
Keeping & Reheating
Stash leftovers in the fridge (airtight) for up to two days. To get it crispy again, pop it in a 150°C oven for about 10 minutes. Don't microwave it—the pastry goes soggy. Want to get ahead? Cook the zucchini part the night before and wait to put it all together until you're ready to bake.
Pin it
Tasty Twists
Switch it up! Chuck in some sun-dried tomatoes chopped small for a tangy pop, or throw on a handful of toasted pine nuts for crunch. In fall, swap zucchini for sautéed mushrooms with thyme and a bit of garlic. For a heartier bite, toss in browned lardons with the courgette mix.
How to Serve & What Goes With It
Serve slices with plain leafy greens and a splash of lemony vinaigrette. For bigger eats, add a cold cucumber soup in summer or a creamy squash soup in the cold months. It can be sliced small for finger food at a stylish drinks party. And a glass of crisp white or Provence rosé is just the right match for all those Mediterranean flavors.
Pro Tips
- Let the zucchini filling cool off a bit before layering so the pastry doesn't get soggy
- Poke the pastry base a few times with a fork before spreading pesto for extra crunch
- If your burrata is really runny, set it on paper towels for 15 minutes to drain before breaking it up on the tart
Frequently Asked Questions
- → Can the burrata be swapped out?
Yes, if you don’t have burrata, you can use fresh mozzarella instead for a similarly tasty result.
- → What’s a good pesto substitute?
You could use arugula or cilantro pesto based on your preference.
- → How do I get a golden crust?
Brush the pastry with beaten egg yolk before baking, and keep an eye on it while cooking for the best result.
- → Can this be made ahead of time?
You can prep the filling earlier, but bake the pastry fresh for the best crunch.
- → What’s a good side for this dish?
This pairs wonderfully with a crunchy green salad or roasted veggies for a balanced meal.