This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.
So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.
But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.
So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!
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