Zucchini, Tomato & Mozzarella Tart


Here's an exquisite, meatless appetizer that makes good party fare because it can be served at room temperature.  Give it a try at your next gathering.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 45 minutes
  • Cool: 20 minutes
  • Serves: 8
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4 97



  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 1/2 cups shredded mozzarella cheese (about 6 ounces)

  • 3/4 cup freshly grated Parmesan cheese

  • 1/2 cup thinly sliced fresh basil leaves

  • 2 medium green onions, chopped (about 1/4 cup)

  • 1 tbsp. chopped fresh oregano leaves

  • 2 small zucchini, sliced (about 2 cups)

  • 3 Italian plum tomatoes, thinly sliced

  • 2 eggs

  • 1 cup half and half

  • 1/4 tsp. ground black pepper


  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 13-inch square.  Cut off the corners to make a circle.  Press the pastry into the bottom and up the sides of a 9-inch springform pan, leaving the excess pastry draped over the sides of the pan.

  3. Layer the mozzarella cheese, 1/2 cup Parmesan cheese, basil, green onions and oregano in the pan.   Arrange the zucchini and tomatoes in concentric circles on top.

  4. Beat the eggs, half-and-half and black pepper in a medium bowl with a fork or whisk.  Pour the egg mixture over the vegetables.  Sprinkle with the remaining Parmesan cheese.  Fold the excess pastry in over the filling.

  5. Bake for 45 minutes or until set.  Let the tart cool in the pan on a wire rack for 20 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.


  • VIEW:
  • When you can, use fresh basil leaves. To retain flavor, tear instead of chopping them.

  • Green onions (or scallions) are great, raw or cooked, for adding a mild onion flavor to dishes.

On Social Media, Use #Puffpastry

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Submitted by:
Freda L.
Date: 5/2/2006

5 star rating


Submitted by:
Gail S.
Date: 1/21/2007

5 star rating

"This recipe was wonderful."

Submitted by:
Date: 2/14/2007

5 star rating


Submitted by:
Judie W.
Date: 6/29/2010

5 star rating

"I've made this recipe three times this week so that everyone I know can experience the "BEST TASTING Tart". I've ever made. Thank you for a wonderful recipe with all my summer vegetables."

Submitted by:
Judie W.
Date: 7/26/2010

5 star rating

"This is delicious! Everyone agrees..mmmmm."

Submitted by:
Gail S.
Date: 8/19/2012

4 star rating

"Recipe required ingredients that I don't normally have on hand, ie: puff pastry dough & lg. amt. of cheese. After all the work & ingredients, it was very blah!! Neither my husband or myself liked it. Garbage can had a treat, tho!"

Submitted by:
Regina P.
Date: 7/23/2012

5 star rating

"Love this recipe! I made this recipe and everyone really loved it. The next time I made it was for a bit more formal party so I made this recipe using muffin pans so I could serve as mini tarts or hor d'oeuvres - they went over really big! I chopped the zucchinni and tomato into 1/4 inch pieces. Everyone was asking if my hor d'oeuvres were cattered and were very surprised when I proudly said they were made by me and then of course they all wanted the recipe!"

Submitted by:
Jessica S.
Date: 7/25/2012

5 star rating

"So delicious!!! I only had pie crust, and regular tomatoes, but was so good I had to stop myself from eating the whole thing that night!"

Submitted by:
Karin V.
Date: 5/16/2012

5 star rating

"I added cooked chicken, sliced almonds, and diced mushrooms with the recipe and it turned out AMAZING!! Everyone loved it and, the best part, is I can remove the chicken for when my veggie friends visit. IT WAS SO AMAZING everyone thought I should go to culinary school because it was also attractive. One of my favorite recipes!!!!!!!"

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