Susie’s Zucchini Pesto Puff Pastry Tart

An Ina Garten recipe was the original inspiration behind this fantastic dish, but I simplified it with store bought puff pastry and a few flavor boosting tweaks. This recipe takes advantage of store bought puff pastry (phyllo) that you can freeze or keep on hand in your fridge.


Cook time


For 4 Batch(es)


1 package puff pastry (phyllo)
4 oz goat cheese
1 tbsp pesto (more to taste)
1 1/2 lbs zucchini, sliced in ⅛” discs
1/2 Meyer lemon juice and zest
1 clove garlic, pureed (*only if your pesto is without garlic)
Good quality extra virgin olive oil
Salt and cracked black pepper (to taste)

Susie’s Zucchini Pesto Puff Pastry Tart Directions

Preheat your oven to 425°F. Slice your zucchini with a knife or mandolin and toss with salt in a colander. Leave to drain for about 15 minutes. Pat dry with a tea towel. Mix together the pesto, lemon zest, goat cheese & garlic (*if using) with lemon juice and some good glugs of olive oil to create a loose-ish, spreadable mix. Unfold the puff pastry onto a baking tray. Prick the base with a fork and smear with herb goat cheese. Then begin to layer the zucchini discs overlapping as you go. Start from one edge and work your way in a spiral into the center. Bake in the oven for 20 to 30 minutes. *If you have created a thicker layer, it may need 10 to 15 minutes more.

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