French Zucchini Tart with Herbs
Recipe: Courtesy Savory, Stop & Shop
It’s still zucchini season, and this French Zucchini Tart with Herbs is the perfect way to celebrate the late-summer harvest. Thinly sliced zucchini layered over a flaky puff pastry base, infused with creamy goat cheese and fragrant Herbes de Provence, creates a dish that’s both elegant and effortless. Whether served for brunch, a light lunch, or a garden party appetizer, it’s a savory nod to the season’s freshest flavors—proof that zucchini deserves the spotlight before fall fully sets in.
French Zucchini Tart with Herbs
Serves 4 | Ready in Prep time Cooking time 482 calories per serving | Vegetarian | Egg-free
Ingredients
- 2 medium zucchini
- ½ (17.3 oz) box frozen puff pastry, thawed
- 1 (4 oz) pkg goat cheese
- 3 tsp Herbes de Provence, divided
- ¼ cup finely chopped walnuts
- 2 tbsp chopped chives
Steps
- Thinly slice zucchini. Sprinkle with salt and place in a colander to release liquid, 15 to 20 minutes. Then, using paper towels, gently press out as much liquid as possible.
- Preheat oven to 400°F. Unfold puff pastry onto floured surface. Roll pastry out to a 9×12” rectangle. Transfer pastry to a parchment-lined baking sheet. Use a fork to prick pastry all over. Bake until lightly golden, about 7 to 8 minutes.
- Add goat cheese to a small microwave-safe bowl. Microwave until warm, about 15 to 30 seconds. To cheese, stir in 2½ teaspoons Herbes de Provence. Season with salt and pepper. Mix to combine. Using a spatula, spread goat cheese mixture onto partially baked pastry. Sprinkle cheese with walnuts.
- Arrange zucchini in a horizontal pattern over nuts. Top with remaining ½ teaspoon Herbes de Provence. Bake until pastry is golden brown and zucchini is fully cooked, about 25 to 30 minutes. Garnish with chives to serve.
Tips
If you don’t have Herbes de Provence, you can make a substitute blend with a few common ingredients like oregano, rosemary, and thyme.
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