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Recipe At A Glance

  • 6 ingredients
  • Over 30 minutes
  • 8+ Servings

If I were a country music writer I would write a song to Pepperidge Farm. I want to thank them for making puff pastry accessible to all of us, and therefore turning all of us into skilled tart makers. It might go something like this:

Oh, frozen puff pastry, you’re buttery and flaky.

I think of you when I don’t want to bake-y.

Of all the things I could make from scratch

Puff pastry would put me in the booby hatch.




This recipe & description is from The Mom 100, Katie Workman's newest cookbook: Dinner Solved! Cookbook.


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Recipe Ingredients

  • 2 sheets puff pastry (from a 17.3-ounce package)
  • 1 Tbsp. olive oil
  • 2 small zucchini, thinly sliced
  • Kosher or coarse salt & freshly ground black pepper, to taste
  • 1 tsp chopped fresh oregano
  • 2 Tbsp Dijon mustard (optional)

Recipe Directions

Preheat the oven to 400°F. Remove the puff pastry from the freezer and thaw according to the package directions.

Unfold both of the puff pastry squares onto a clean surface and cut them into thirds (it will probably be very easy to cut along the folds). You will have 6 pieces. Place them onto 1 or 2 rimmed baking sheets—whatever will fit the pieces without them touching. Use a fork to prick holes all over the pastry, leaving a 1/4-inch border unpricked on all sides (see the Cooking Tip).

You can continue with Step 4 to make the zucchini topping, or see the Fork in the Road for some other topping suggestions.

Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, season with salt and pepper, and sauté until tender, about 5 minutes. Remove the skillet from the heat and stir in the oregano.

Spread each piece of pastry with 1 teaspoon of the Dijon mustard, if using, leaving the borders plain (again about 1/4 inch on all sides). Spread the sautéed zucchini evenly over the mustard, still maintaining the border.

Bake until the border of the puff pastry is nicely browned and puffed, 20 to 25 minutes. Transfer the baking sheets to wire racks and let the pastries cool for a couple of minutes, before cutting each into pieces. 

Fork in the Road: Simple, or with a sprinkle of your favorite cheese.

Savory Continued: You could also sprinkle grated Parmesan, Gruyère, or crumbled goat or blue cheese on top for the last couple of minutes of baking. Use about ¾ cup of cheese for the 6 rectangles. 

And, you can use this as a blueprint recipe for about five million different tarts. It’s that simple, and it’s that flexible. Thaw puff pastry and cut the sheets into thirds, smear them with something delicious, like pesto or mayonnaise or a flavored aioli, layer on some quick-cooking, thinly sliced vegetables, and sprinkle or crumble something else on top, such as chopped nuts or pumpkin seeds.  
Cooking Tips: 
  • If you think the kick of Dijon mustard might be too spicy for some, skip it, or use 1 tablespoon and coat a few of the rectangles and leave the others bare under the zucchini.
  • Create a more defined, puffed-up border on each tart, use a sharp knife to score all around the rectangle about 1/3 inch from the border.
  • Cut down no more than halfway through the thickness of the uncooked pastry. This will allow the edges to really rise, while the ingredient-covered middle section will remain flatter, though still flaky.

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