This savory puff pastry tart is everything you want in a summer meal: crisp, golden layers of pastry, juicy tomatoes, tender zucchini, and melty cheese with just a hint of smokiness. It’s light but satisfying, easy to throw together, and pretty enough to serve at brunch or your next casual dinner with friends.

Grab a sheet of puff pastry and let’s make something delicious.

Close-up of a colorful savory puff pastry tart topped with slices of tomato, zucchini, red onion, black olives, and fresh parsley leaves on melted cheese.

Ingredients (for 1 puff pastry sheet)

Note: Quantities are based on how tightly you layer the vegetables. You may need a bit more or less depending on your layout.

1 sheet frozen puff pastry, thawed
½ cup ricotta cheese (about 110–120 g)
2 medium tomatoes, thinly sliced and patted dry (try heirloom tomatoes!)
1 small zucchini, thinly sliced (green or yellow works best)
½ red onion, very thinly sliced
4–5 oz Scamorza (or substitute smoked mozzarella, mild provolone or gruyere), thinly sliced
15 small olives (green or black), sliced or whole
Olive oil, for drizzling
Salt and freshly ground black pepper, to taste

A flat lay of ingredients for a savory puff pastry tart: zucchini, puff pastry, tomatoes, red onions, black olives, ricotta, olive oil, and scamorza (smoked mozzarella), all clearly labeled with text.

Instructions

1. Prep the base

Preheat your oven to 200°C (390°F).

Line your tart pan with parchment paper and lay the puff pastry over it. Gently press the pastry into the edges and trim off any overhang.

Prick the bottom of the pastry with a fork so it doesn’t puff up too much while baking.

Blind-bake the pastry for 8–10 minutes and let it cool slightly (this will help the pastry to not become too soggy from the vegetables).

2. Add Ricotta

Spread the ricotta evenly over the base, leaving a small border around the edge. Season with pepper.

A savory puff pastry tart—a rectangular sheet covered with a white creamy spread and herbs—rests on parchment in a baking tray. Nearby, a glass bowl holds sliced bananas and canned fruit.

2. Slice the vegetables and cheese

Using a mandoline or sharp knife, slice the tomatoes, zucchini, and Scamorza into thin, even rounds (around 3–4 mm thick).

Lightly salt the zucchini and tomatoes and season them and draw the moisture out, then put the slices dry with a paper towel to reduce excess moisture during baking.

Tip: If you’re using fresh mozzarella instead of Scamorza, slice it early and let it rest on paper towels for 10–15 minutes.

3. Layer it up

Alternate slices of tomato, zucchini, and cheese in a repeating pattern, working in tight rows or a spiral layout until you’ve filled the whole tart. Try to slightly overlap the slices for even baking and a nice presentation.

A savory puff pastry tart topped with rows of sliced zucchini, tomatoes, and mozzarella cheese on a layer of creamy spread, all arranged neatly on parchment paper.

4. Add toppings and bake

Thinly slice the red onion and scatter it over the top along with the olives.

Give the tart a light drizzle of olive oil, then bake on the lower rack for 35–40 minutes, or until the pastry is golden and the veggies are tender.

If the top starts to brown too fast, tent it loosely with foil.

A savory puff pastry tart topped with sliced zucchini, tomatoes, eggplant, red onion, and black olives, seasoned with black pepper, rests on a sheet of parchment paper.

5. Finish and serve

Once out of the oven, let it rest for at least 10 minutes so it firms up for clean slicing.

Serve warm or at room temperature.

You can add fresh basil or thyme before serving for a pop of color and aroma.

A savory puff pastry tart topped with tomatoes, zucchini, red onion, black olives, and parsley on a golden rectangular crust. One slice is partially cut and pulled away from the pizza.

Looking for a crowd-pleasing tart that’s easy, elegant, and full of flavor? This one’s ready when you are. Let me know if you try it!

A savory puff pastry tart on parchment paper, topped with tomato slices, zucchini, red onion, black olives, cheese, and parsley. One square slice is cut and slightly separated from the rest of the tart.

Close-up of a savory puff pastry tart topped with black olives, sliced red onions, tomato, green herbs, and melted cheese. The vibrant and fresh ingredients cover the golden baked crust.

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