Seasonal Recipes — Spring Recipes
Zucchini and Herb Puff Pastry Tart
Molly Moore / 18 January 2025
As the warm months roll in and zucchini season peaks, it’s the perfect time to take advantage of fresh, vibrant summer produce. This vegan zucchini and herb puff pastry tart is a light, flavorful dish with a buttery, flaky crust and a creamy, herb-infused spread made entirely plant-based.
Ideal for picnics, brunches or a simple summer lunch, this tart can be enjoyed hot, cold, or at room temperature. With its gorgeous layers of thinly sliced zucchini and aromatic fresh herbs, it’s as beautiful as it is delicious!
Why This Tart is a Summer Must-Make
Zucchini is at its peak: Sweet, tender, and in abundance during late spring and summer.
Fresh herbs bring bold flavor: Basil, dill, and chives brighten the dish.
Crispy, flaky puff pastry: A golden, bakery-style crust
Perfect for entertaining: Easy to prepare and makes a stunning centerpiece for any summer gathering.
Zucchini and Herb Puff Pastry Tart Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 8-10
Ingredients
- 1 sheet vegan puff pastry, thawed
- All-purpose flour, for rolling
- 8 oz. vegan cream cheese (or your preferred), room temperature
- 4 tbsp nutritional yeast (for a cheesy flavor)
- 2 tbsp fresh chives, chopped
- 3 tbsp fresh dill, chopped
- 1/4 cup fresh basil, chopped (divided)
- 2 medium zucchini, thinly sliced with a mandoline or vegetable peeler
- 2 tbsp olive oil (for brushing)
- Sea salt and black pepper, to taste
- 1 tbsp plant-based milk (for brushing the crust)
Method
1. Preheat & Prep the Puff Pastry
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- Lightly flour your work surface and roll out the thawed puff pastry into a 10x14-inch rectangle. Transfer it to the prepared baking sheet.
- Using a knife, score a ½-inch border around the edges, being careful not to cut all the way through.
- Prick holes all over the inside of the border with a fork to prevent the center from puffing up too much.
2. Bake the Puff Pastry Base
- Place the puff pastry in the oven and bake for 15 minutes, or until lightly golden and firm to the touch.
- Remove from the oven and allow it to cool for 5 minutes while preparing the filling.
3. Make the Vegan Herb Cream Spread
- In a medium bowl, combine the vegan cream cheese, nutritional yeast, chives, dill, and 2 tbsp of basil.
- Season generously with sea salt and black pepper and mix well until smooth.
4. Assemble the Tart
- Evenly spread the herb cream mixture inside the puff pastry border.
- Finely slice the zucchini and arrange in overlapping layers on top.
- Lightly brush the zucchini with olive oil and sprinkle with extra sea salt and black pepper for added flavor.
5. Final Bake
- Brush the puff pastry edges with plant-based milk for a golden finish.
- Return to the oven and bake for another 20-25 minutes, or until the edges are deep golden brown and the zucchini is tender.
6. Garnish & Serve
- Once baked, sprinkle the tart with the remaining fresh basil for an extra pop of flavor.
- Allow to cool slightly before slicing into squares or strips.
With just a few simple ingredients and fresh, seasonal flavors, this vegan zucchini and herb puff pastry tart is the perfect summer staple. Whether you're hosting a special event or just looking for an easy weeknight meal, this dish delivers on taste, texture, and presentation.
You might also like
Weekly lifestyle inspiration.
In your inbox.
We think you’ll like
Get inspired with more content like this
Seasonal Recipes — Spring Recipes
Easter Bunny Soft Pretzels
Seasonal Recipes — Spring Recipes
The Creamiest Spinach Artichoke Dip
Seasonal Recipes — Spring Recipes