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Puff Pastry Tartlets With Zucchini

These puff pastry tartlets with zucchini, tomato and feta are surprisingly easy to make, taste and look amazing and can be made ahead.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Brunch, Dinner, Lunch
Cuisine: European
Keyword: courgette tartlets, crowd pleaser, new year's eve, party, potluck, puff pastry recipes, puff pastry tarts, puff pastry zucchini tart, vegetarian, zucchini tomato feta squares, zucchini tomato tarts
Servings: 6 Tarts
Author: Ester | esterkocht.com

Equipment

  • Parchment paper
  • Baking sheet
  • Cutting board
  • paper towels
  • Knife
  • Bowl
  • spoon
  • Fork

Ingredients

  • 1 medium tomato (125 g/4.4 oz)
  • 1 medium zucchini (250 g/ 8.8 oz)
  • 150 g/ 2.3 oz feta cheese
  • 1 store – bought puff pastry (fresh, ca. 275 g/ 10 oz)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh thyme finely chopped
  • 1 teaspoon fresh rosemary finely chopped

Instructions

  • First of all wash zucchini and tomato and pat dry with paper towels. Cut the zucchini into 24 slices and tomato into 6 slices. Then drain and divide feta cheese into six cubes. Wash and finely chop thyme and rosemary. Add the herbs to the bowl with olive oil and mix well. Next preheat the oven to 200°C (392 °F), with both top and bottom heat.
  • Roll out the puff pastry on a baking sheet lined with a parchment paper. Divide the puff pastry into 6 squares/ rectangles and prick all over with the fork. Arrange 4 zucchini slices on every square (see photos) and top with a tomato slice in the middle. Add herb - olive oil on every zucchini and tomato slice. Crumble feta on top and bake for 20 minutes or until the pastry turns nicely golden brown. Enjoy!