Zucchini Puff Pastry Tart

Zucchini puff pastry tart is a quick open-faced pie made from puff-yeast dough with sour cream, zucchini rounds and cheese, baked in 20-25 minutes. It's a great, appetizing snack right in the height of zucchini season. Really tasty, I recommend it.

Zucchini Puff Pastry Tart

An open-faced tart made from puff-yeast dough with sour cream, zucchini and grated cheese, sprinkled with sesame seeds.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Rising time 35 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 6 servings

Course: Snacks

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 300 g puff-yeast dough ready-made
• 3 zucchini
• 3 tbsp sour cream
• 100 g cheese grated
• salt
• sesame seeds

Method

 

1. Thaw the dough, roll it out a little on the counter and place it on a baking sheet. Prick it all over with a fork.
2. Spread sour cream over the dough and arrange the zucchini rounds, leaving a 1-1.5 cm border of dough free around the edge.
   
3. Fold and pinch the edges, then sprinkle grated cheese on top.
   
4. Brush the edges with water, sprinkle with sesame seeds and let the tart rest on the counter for 30-40 minutes.
   
5. Bake in an oven preheated to 200-220 °C for 20-25 minutes. Let the finished tart cool.
   

Tips

• Be sure to prick the dough with a fork - otherwise the base will puff up in the oven.
• Leave a 1-1.5 cm border of free dough around the edge so you have something to fold and pinch.
• Let the tart rest on the counter for 30-40 minutes before baking.