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This gorgeous spiral zucchini tart is as beautiful as it is delicious! Its stunning geometric aesthetic will impress your guests and delight your family. And don't worry, it's much easier than it looks!
💙Why you'll love it
- Aesthetic - put it on your table to impress your guests, as much for its stunning geometric look as for its incredibly tasty flavor!
- Easy - believe me, even a complete beginner could make it with his eyes shut!
- Can be combined with other ingredients, such as carrots (orange, of course, but also yellow and purple).
Table des matières
😉For zucchini lovers
🥒Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make this delicious tart.
- Puff pastry - it's really my favorite for savory tarts, but you can also use shortcrust if you prefer!
- Zucchinis - they're in season from May to October included.
- Preserved lemon - you can find it in some supermarkets, in the world cuisine section. Otherwise, it's easy to make your own - you just have to wait a few weeks.
🧀Variations
To replace the pie filling in this recipe, here are several options:
- Pesto
- French olive spread, called Tapenade
- Cream cheese
- Mustard
✨How to make this delicious tart?
Recipe details and quantities are in the recipe card below.
- Preheat your oven to 390°F/200°C in conventional mode (top and bottom heat). Place your puff pastry in a tart pan, press the edges with your fingers, and poke holes in the dough with a fork to prevent it from puffing up during baking.
- Bake the tart crust for 10-15 minutes until it is slightly golden.
- Meanwhile, spread cream cheese over the tart crust, then add the red onion slices, preserved lemon cubes, paprika, honey, and basil.
- Place the zucchini slices one by one to form a nice spiral, then bake for 40 to 50 minutes, checking occasionally to make sure nothing burns, as each oven is different.
- When the tart is out of the oven, add pieces of burrata cheese, drizzle with olive oil, season with salt and pepper, and enjoy!
👩🏻🍳Chef's tip
When baking, make sure your zucchini strips stay straight, in a spiral shape, and don't fall back onto the dough, as this could soften it.
💡Frequently Asked Questions
Personally, I don't do it. But if you want a super-crisp pastry and tart base, you can pre-bake them so they don't soggy up the pastry too much.
Yes, of course! But be sure to defrost and drain them, otherwise they'll turn to mush.
❄️Storage
- Store - let cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat - place in a preheated oven at 300°F/150°C for 10-15 minutes…and you're done!
😋Other delicious tarts
If you make this spiral tart, 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
Spiral zucchini tart
Ingredients
- 1 puff pastry
- 23 oz zucchini cut in slices
- ½ red onion cut in slices
- 2 tablespoons preserved lemon cut in small cubes
- ⅝ cups cream cheese
- 1 teaspoon paprika
- 2 teaspoons honey
- 10 basil leaves
- 4,5 oz burrata cheese
- 1 teaspoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 390°F/200°C in conventional mode (top and bottom heat). Place your puff pastry in a tart pan, press the edges with your fingers, and poke holes in the dough with a fork to prevent it from puffing up during baking.
- Bake the tart crust for 10-15 minutes until it is slightly golden.
- Meanwhile, spread cream cheese over the tart crust, then add the red onion slices, preserved lemon cubes, paprika, honey, and basil.
- Place the zucchini slices one by one to form a nice spiral, then bake for 40 to 50 minutes, checking occasionally to make sure nothing burns, as each oven is different.
- When the tart is out of the oven, add pieces of burrata cheese, drizzle with olive oil, season with salt and pepper, and enjoy!
Notes
- Store - let cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat - place in a preheated oven at 300°F/150°C for 10-15 minutes…and you're done!
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