Zucchini Tomato Tart With Balsamic Glaze Recipe

I’m sharing a Zucchini Tart built on Pepperidge Farm Puff Pastry, layered with zucchini, tomatoes, feta, Parmesan and basil and finished with a balsamic glaze, so read on for the full recipe.

I can’t get over this Zucchini Tomato Tart With Balsamic Glaze from Manali. It looks simple but tastes like a secret.

The lightness of Pepperidge Farm puff pastry lifts the slices and fresh basil leaves add that snap of green that keeps you coming back, its simple but not boring. I kept thinking of Tomato Basil Squares and of course an old favorite the Zucchini Tart but this version feels sharper, like it knows what it wants.

The balsamic glaze pulls everything together in a way that makes you want to hide a corner for later yet you still bring it to dinner.

Ingredients

• Puff pastry: Flaky, buttery dough that brings carbs and fat, gives crisp, rich texture.
• Zucchini: Mild, watery squash with fiber and vitamin C; low calorie keeps tart light.
• Tomatoes: Juicy, tangy and slightly sweet, offer vitamin C and lycopene, bright acidity.
• Feta cheese: Salty, tangy crumble adding protein and calcium, creamy pops of savory flavor.
• Balsamic glaze: Concentrated sweet and sour syrup, gives glossy finish and a sharp tang.
• Basil: Bright, peppery herb with antioxidants, lifts flavors and smells like summer.
• Olive oil: Fruity smooth oil high in monounsaturated fats, helps carry and meld flavors.

Ingredient Quantities

• 1 sheet Pepperidge Farm puff pastry, thawed
• 1 medium zucchini, thinly sliced (about 8 oz)
• 2 medium tomatoes (Roma or vine), thinly sliced
• 3/4 cup crumbled feta cheese (about 4 oz)
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten for egg wash
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt & freshly ground black pepper, a little to taste
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze (store bought or reduced), plus extra for drizzling

How to Make this

1. Preheat oven to 400°F (200°C). Lay the thawed Puff Pastry sheet on a parchment lined baking sheet, score a 1 inch border around the edges without cutting through, then dock the inner area with a fork so it wont puff up too much.

2. Thinly slice the zucchini and tomatoes. Put the zucchini slices in a bowl, sprinkle lightly with salt and let sit 8 to 10 minutes to draw out moisture, then pat dry with paper towels.

3. Mix the minced garlic with 1 tablespoon olive oil. Brush the inner area of the pastry with most of the garlic oil so it flavors the crust, leaving the scored border clean.

4. Arrange the zucchini and tomato slices in overlapping rows inside the scored border, alternating them or fanning them out — dont worry about perfection, you want even coverage but leave the 1 inch edge clear. Season lightly with salt and pepper.

5. Scatter the crumbled feta and the grated Parmesan evenly over the vegetables.

6. Brush the scored border all around with the beaten egg to get a deep golden edge when baked.

7. Bake 20 to 25 minutes until the pastry is puffed and golden and the vegetables are tender. If the edges brown too fast, tent loosely with foil for the last few minutes.

8. Let the tart cool 4 to 5 minutes, then sprinkle the torn basil over the top and drizzle about 2 tablespoons balsamic glaze (plus extra if you like) across the tart. Slice into squares or wedges and serve warm or at room temp.

Equipment Needed

1. Rimmed baking sheet
2. Parchment paper
3. Sharp chef knife (for slicing zucchini and tomatoes)
4. Cutting board
5. Fork (to dock the pastry)
6. Pastry brush (for garlic oil and egg wash)
7. Small mixing bowl (for garlic oil and beaten egg)
8. Box grater or microplane for the Parmesan
9. Paper towels or clean kitchen towel to pat the zucchini dry, dont skip
10. Oven mitts or heatproof pads

FAQ

Zucchini Tomato Tart With Balsamic Glaze Recipe Substitutions and Variations

• Puff pastry: swap for store-bought pie crust (roll to fit) or phyllo sheets (use about 4-6 sheets, brush each with butter or oil). Pie crust is richer, phyllo gives extra crispiness.
• Feta cheese: use soft goat cheese (chevre) or whole-milk ricotta, same volume. They’ll be creamier and less salty, so taste and add a pinch more salt if needed.
• Balsamic glaze: make a quick reduction by simmering 1/4 cup balsamic vinegar until it thickens to about 2 tbsp, or mix equal parts balsamic vinegar and honey/maple syrup for a faster glaze.
• Zucchini: substitute yellow summer squash, sliced the same way, or thin eggplant slices (salt and pat dry first to remove extra moisture, then use one-to-one).

Pro Tips

1) Dry the zucchini like your life depends on it. Salt slices and press them between paper towels or a clean kitchen towel, even slap a plate and a can on top for a minute. If you skip this youll end up with a soggy tart bottom.

2) For a super crisp base preheat the baking sheet in the oven so the pastry hits something hot. Bake on the lower rack too, that gives the bottom more heat and less goop. If the pastry gets too soft to handle chill it briefly in the fridge before assembling.

3) Use the cheeses smart not just more. Toss some grated Parmesan under the veggies to help absorb moisture and sprinkle a little extra feta on after baking for fresh tang. A tiny bit of lemon zest folded into the feta brightens everything.

4) Cutting and leftovers: let the tart rest a few minutes then slice with a sharp serrated knife or pizza cutter, wiping the blade between cuts for neat pieces. Leftovers reheat great on a sheet in a hot oven for 5 to 7 minutes to bring back the crisp.