This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This delicious puff pastry features a crispy puff pastry braid topped with a delicious basil pesto, meltingly fragrant zucchini and ultra-creamy burrata. Fast and easy, believe me: to try it is to love it!
If you like puff pastries, you'll love this one with asparagus, bacon and mozzarella, this one with salmon and leeks or this one with goat cheese, ham, roasted onions and honey.
Table des matières
💙 Why you'll love it
- It's as quick as it is simple: just sauté the zucchini, top the pastry and bake quickly.
- It's absolutely delicious and super gourmand.
- It's guaranteed to wow your guests every time.
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Puff pastry: to speed things up, I use store-bought puff pastry.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Yellow or white onion.
- Zucchini: in season from May to October. Out of season, you can use frozen zucchinis, but make sure they have released their water before putting them on the dough.
- Herbs: I use herbes de Provence and thyme to flavour this recipe.
- Basil Pesto
- A large burrata: this cheese is so melting and creamy. You can, of course, replace it with any other cheese you like.
- One egg yolk - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
✅ Gluten-free version
To make this recipe gluten-free, simply buy a gluten-free puff pastry.
💡 Frequently Asked Questions
It's very simple: leave a vertical strip in the middle for your filling. Using a knife, make cuts from the bottom to the top of the pastry. Place the filling on top and fold the notched pieces towards the middle of the pastry. Simply brush with egg yolk, add the seeds of your choice and place in the oven.
❄️Storage
Theoretically, it can be kept in the fridge, but the crispness of the dough may soften. So eat it as soon as it comes out of the oven. But believe me, it's so good it won't last long anyway!
😋 Other savory tarts
- Zucchini tart with ricotta cream, peas and Parmesan cheese
- Cheesy eggplant tart
- Summer vegetables tart
If you make this zucchini puff pastry, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Cheesy zucchini puff pastry
Ingredients
- 1 puff pastry
- 1 teaspoon olive oil
- 1 garlic clove thinly sliced
- 1 onion thinly sliced
- 4 cups zucchini thinly sliced
- 1 tablespoon herbes de Provence
- 1 tablespoon thyme
- 1 pinch Espelette pepper
- 4 tablespoons basil pesto
- 1 cup shredded mozzarella
- 1 large burrata
- 1 handful sesame seeds
- 1 egg yolk
Instructions
- Thinly slice the garlic, onion and zucchini, then fry in a pan with a drizzle of olive oil, thyme, herbes de Provence and a pinch of Espelette pepper. Cook over a high heat for around 20 minutes, stirring frequently.
- Spread the middle of the puff pastry with the pesto, then add what was in the pan. Add the shredded mozzarella, crumble the burrata with your hands and preheat your oven to 390°F/200°C in natural convection/static heat mode. Make slits in the sides of the puff pastry and fold over one after the other.
- Brush with egg yolk and sesame seeds, then bake for 25 minutes. Enjoy piping hot!
Répondre