Tarte Aux Courgettes Zucchini Summer Squash and Olive Tart
Embrace the flavors of summer with this stunning Tarte Aux Courgettes, a zucchini, summer squash, and olive tart that's as beautiful as it is delicious. Crafted with a flaky puff pastry base, this elegant yet approachable recipe features layers of thinly sliced zucchini and yellow squash, complemented by the briny bite of kalamata olives. A creamy ricotta and parmesan cheese mixture infused with garlic and fresh thyme adds richness to every bite, while a golden egg-washed crust provides irresistible crispiness. Perfect as a light main dish or a vibrant side, this tart is easy to prepare in under an hour and can be served warm or at room temperature. Ideal for summer gatherings, it’s a feast for both the eyes and the palate, bringing a Mediterranean-inspired twist to your table.
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Recipe Information
Ingredients
- 1 sheet (about 9x9 inches, thawed if frozen) puff pastry
- 1 medium (thinly sliced into rounds) zucchini
- 1 medium (thinly sliced into rounds) yellow summer squash
- 0.33 cup (pitted and halved) kalamata olives
- 0.5 cup ricotta cheese
- 0.25 cup grated parmesan cheese
- 1 tablespoon olive oil
- 1 clove (minced) garlic
- 1 teaspoon fresh thyme leaves
- 1 egg
- 1 tablespoon whole milk
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon (for dusting) all-purpose flour
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly dust your work surface with flour and roll out the puff pastry into a larger rectangle, approximately 10x12 inches. Transfer the puff pastry to the prepared baking sheet.
In a small bowl, mix the ricotta cheese, grated parmesan, minced garlic, fresh thyme leaves, salt, and black pepper. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
Layer the zucchini and yellow summer squash slices alternately over the ricotta mixture, slightly overlapping them for a nice presentation. Scatter the kalamata olives on top.
Drizzle olive oil over the zucchini and squash layers to help them roast evenly in the oven.
In a small bowl, whisk together the egg and whole milk to make an egg wash. Brush the edges of the pastry with the egg wash for a golden crust.
Fold the edges of the puff pastry over the filling slightly to create a rustic border.
Bake the tart in the preheated oven for 30-35 minutes, or until the edges are golden brown and the vegetables are tender.
Remove the tart from the oven and let it cool for 5 minutes before slicing and serving.
Serve warm or at room temperature as a light main dish or a colorful side.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.8 g | 98% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 4713 mg | 205% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 20.6 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 934 mg | 72% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1149 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
