Zucchini Tomato Tart with Balsamic Glaze

Super easy Zucchini Tomato Tart is packed with all the spring flavors! This is the perfect appetizer to serve at your spring parties and it comes together in a snap, thanks to store bough puff pastry.

When I used to live in the UK, I once took a train across the country from Scotland to England. It was an amazing train journey with beautiful landscape throughout.  That long train journey made me realize that people in UK drink a lot of tea (because they were sipping on it all the time!) just like Indians do however their tea and our chai is totally different. I remember making chai in my apartment one day when one of my flatmates who was from Ireland walked in and said “oh you are making coffee”, I said “no that’s tea” and she said wow so much milk, that definitely looks like coffee. Looks like she never had our Indian chai! ?

Anyway doesn’t matter how you like your tea, one thing which I am sure you enjoy is Tea Party and you are sure to enjoy it more when there’s a gorgeous spring themed tart involved! This Zucchini Tomato Tart with Balsamic Glaze is so easy to make using Pepperidge Farm® Puff Pastry and would be the perfect appetizer to serve at your spring tea party! Look at all the colors!

I have always been a huge fan of Pepperidge Farm® Puff Pastry Sheets. I love the fact that they are so versatile and so easy to use. You can make so many things right from appetizers to desserts within minutes using Puff Pastry Sheets. And the best part is that whatever you end up making with the Puff Pastry, it is sure to look fancy and taste delicious.

I have a lot of recipes using Puff Pastry Sheets on the blog right from nutella strawberry tarts to lemon raspberry cheesecake puffs. This time around I wanted to share with you guys an easy spring time appetizer which not only looks pretty but it also bursting with spring’s fresh flavors. So I decided on this tart which is filled with seasonal zucchini, grape tomatoes and topped with basil, feta cheese and my favorite balsamic glaze!

You guys won’t believe how easy it is to make this Zucchini Tomato Tart with Pepperidge Farm® Puff Pastry Sheets. I know it looks so fancy (told ya!) but it’s a breeze to whip up. You only need to cut the veggies, layer them up and then bake the tart. While the tart is in the oven, make the balsamic glaze which doesn’t take more than 3-4 minutes. Once it’s all done simple top it with crumbled feta cheese, the prepared balsamic glaze and serve. I am sure your guests would be totally impressed when you serve them this zucchini tomato tart!

Method

Thaw the Puff Pastry according to instructions on the package. Once thawed, roll the sheet into 10 x 10 inch square.  Leave 0.75″ inch margin on all sides and prick the center of the sheet all over with a fork. This way the center won’t puff up during baking.

Add parmesan cheese to the center of the sheet.

Top it with grape tomatoes halves and diced zucchini. Sprinkle salt and pepper all over.

Place the tart onto a baking sheet and bake at 400 F degrees for 15-20 minutes or till it’s nice golden brown in color.

While the tart is the oven, make the balsamic glaze. To a pan add balsamic vinegar, maple syrup and pinch of salt and pepper.

Bring the mixture to a boil and keep stirring till it thickens. This will take 3-4 minutes, be careful not to cook it too much else it will thicken a lot and you won’t be able to pour it over. You will know it’s done when it coats the back of your spoon. Remove pan from heat at this point.

Once the tart is done, take it out of the oven. Sprinkle fresh basil and crumbled feta cheese all over. Drizzle the prepared balsamic glaze on top. Serve immediately.

* Do not overcook the glaze, it clumps pretty quickly.

Zucchini Tomato Tart with Balsamic Glaze

Manali

Easy springtime Zucchini Tomato Tart with Balsamic Glaze. The perfect appetizer to serve at your spring parties!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Appetizer, Baking, Sides

Cuisine American, Continental

Servings 3

Calories 602 kcal

Ingredients

• ▢ 1 Pepperidge Farm® Puff Pastry Sheet thawed
• ▢ 1 small zucchini or 1/2 of a regular zucchini diced
• ▢ 30-35 grape tomatoes halved
• ▢ 1/3 cup shredded parmesan cheese I use "vegetarian parmesan"
• ▢ 2 tablespoons crumbled feta cheese
• ▢ salt to taste
• ▢ black pepper to taste
• ▢ 5-6 basil leaves to garnish

Balsamic glaze

• ▢ 1/4 cup balsamic vinegar
• ▢ 1 tablespoon maple syrup
• ▢ salt a pinch
• ▢ black pepper a pinch

Instructions

 

• Thaw the Puff Pastry according to instructions on the package. Once thawed, roll the sheet into 10 x 10 inch square. Leave 0.75" inch margin on all sides and prick the center of the sheet all over with a fork. This way the center won't puff up during baking.
• Add parmesan cheese to the center of the sheet.
• Top it with grape tomatoes halves and diced zucchini. Sprinkle salt and pepper all over.
• Place the tart onto a baking sheet and bake at 400 F degrees for 15-20 minutes or until it's nice golden brown in color.
• While the tart is the oven, make the balsamic glaze. To a pan add balsamic glaze, maple syrup and pinch of salt and pepper.
• Bring the mixture to a boil and keep stirring till it thickens. This will take 3-4 minutes, be careful not to cook it too much else it will thicken a lot and you won’t be able to pour it over. You will know it’s done when it coats the back of your spoon. Remove pan from heat at this point.
• Once the tart is done, take it out of the oven. Sprinkle fresh basil and crumbled feta cheese all over.
• Drizzle the prepared balsamic glaze on top. Serve immediately.

Nutrition

Calories: 602kcalCarbohydrates: 54gProtein: 14gFat: 37gSaturated Fat: 11gCholesterol: 18mgSodium: 527mgPotassium: 681mgFiber: 4gSugar: 14gVitamin A: 1717IUVitamin C: 35mgCalcium: 237mgIron: 3mg

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Zucchini Tomato Tart