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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.
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Savory Puff Pastry Tart with Zucchini, Tomato and Ricotta

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.
Course: Appetizer, Main Course, Side Dish
Cuisine: French, Mediterranean
Servings: 1 puff pastry sheet
Author: Chop and Cheers

Ingredients

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

Instructions

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).

Add Ricotta

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

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.

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.

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.

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.