Recipe by Victoria Dwek

Creamy Zucchini Tart

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Dairy Dairy
Easy Easy
8 Servings

Use a quarter sheet pan (like a baking sheet that’s the size of a 9×13) for this recipe. If you want to make it even prettier, you can also use a tart pan with a removable bottom (but note that if you change the pan size, the amount of filling needed will also change). Yield: 1 tart


Creamy Zucchini Tart

  • 15 ounces Gefen Puff Pastry, thawed

  • 2 tablespoons butter (or Tuscanini Olive Oil)

  • 3 medium zucchini, 1 whole, 2 finely diced

  • 2 medium yellow squash, finely diced

  • 2 large leeks, white and light green parts only, washed and diced

  • salt

  • Pereg Pepper

  • 1 cup shredded mozzarella cheese

  • 3 eggs

  • 1/2 cup heavy cream



Using a mandoline or vegetable peeler, peel one of the zucchinis into thin strips (a peeler will work, a mandoline will be prettier). Place in colander and sprinkle with salt (letting the zucchini release water now will prevent it from waterlogging your tart while baking).


Melt butter in a frying pan over medium heat. Add leek and cook for five minutes. Add diced zucchini and squash, season with salt and pepper, and cook until soft and golden, 12 to 15 minutes. It does not need to be falling apart.


Preheat oven to 375 degrees Fahrenheit.


Line a quarter baking sheet first with aluminum, overhanging on each side (leave it overhanging), and then with Gefen Parchment Paper on top. Roll out puff pastry dough to a little larger than the pan and press into the pan. Add zucchini mixture. Sprinkle with cheese. Whisk together eggs and cream and pour evenly over the tart.


Rinse salted zucchini, then, using paper towels, press it to release as much water as possible. Layer zucchini strips over tart.


Bake for 30 to 35 minutes, until custard is set. About 2/3 through the baking, check crust and tent it with the overhanging foil if it’s golden before the custard is set.

Creamy Zucchini Tart

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