These Savory Zucchini Mini Tarts are the perfect summer appetizer or snack! Made with puff pastry and pesto, these tartlets are easier to make than you’d think. Serve these savory, delicious bites with a summer spritz or a light white wine!
Did you know that in France, their word for appetizer is actually entrée? It literally means enter, or entrance. In this context, it means an entrance to a meal. Well, no matter how you cut it semantically, these Savory Zucchini Mini Tarts, or tartlets, couldn’t be a more delicious way to enter a meal!
Don’t worry, this recipe is made with store-bought puff pastry. I mean, you can make your own pastry if you have 4-5 hours to spare for repeat chilling and lamination. But store-bought is so easy and generally foolproof, that I’m recommending it here.
This recipe couldn’t be simpler – just cut up your puff pastry, layer on your pesto and zucchini, top with a bit of parm, and fold the sides over. You can add the optional step of an egg wash, but I’ve made these with and without and they’re delicious both ways! I know you’ll love them, enjoy!
For more delicious summer appetizers, try my Sun-Dried Tomato Hummus, these Charred Shishito Peppers, or this sweet and spicy Summer Peach Salsa!
Savory Zucchini Mini Tarts
Ingredients
Savory Zucchini Mini-Tarts
- 1 Sheet Store-Bought Puff Pastry about 10" x 15" inches, standard size for most brands
- 1/2 Cup Pesto
- 1 Green or Yellow Zucchini
- 1/2 Tsp Salt
- 1/2 Cup Grated Parmesan
- Fresh-Cracked Black Pepper to taste
- Fresh Basil for Garnish optional
Optional Egg Wash
- 1 Egg
- 1 Tbsp Water or Milk
Instructions
- Preheat your oven to 400 degrees F.
- To begin, defrost one sheet of puff pastry until it is at room temperature. Using a floured rolling pin, roll it out a few times to remove any creases and even it out.
- Then, using a sharp knife or pizza wheel, cut the pastry into 16 even sections.
- Place the puff pastry rectangles on a baking sheet lined with parchment paper, ensuring that there is space between each rectangle.
- To the center of each piece, add about 1/2 tbsp of pesto (you should be using about 1/2 cup of pesto in total).
- Slice your zucchini in half, then cut into half moons about 1/4" – 1/2" thick. They don't need to be exact. Put a half moon of zucchini in the center of each puff pastry piece, then reserve the rest of the zucchini for another recipe.
- Sprinkle a little salt on top of each zucchini piece.
- Then, add on about 1/2 tbsp of parmesan cheese on top of the zucchini (you should be using about 1/2 cup of parmesan in total).
- Take two opposite ends of each puff pastry piece and fold them inwards until they meet on top of the pile of zucchini and cheese. Press the pastry dough firmly so that it seals. Repeat for all pieces (use photos as reference).
- If you'd like to add on an egg wash, whisk together 1 egg and 1 tbsp of water or milk. Mix it well enough until no whites are visible. Then, using a pastry brush, brush a little bit of the egg wash on the puff pastry itself, especially where it is folded together in the center of each piece. Use just enough egg wash to lightly coat any visible puff pastry.
- Bake the mini tarts in the oven for about 18-25 minutes, or until golden brown. Check often towards the 18 minute mark to prevent burning. Because puff pastry sheets can come in different sizes, your cooking time may vary slightly.
- When done, remove the tray from the oven and let the mini tarts cool a bit before serving. Garnish with a bit of fresh chopped basil, if you'd like.
- Enjoy!
Notes
- Not all puff pastry sheets are the same size. However, most of all them are 1/8″ in height (or depth). As long as you cut them into an even 16 sections, they should be just fine. That being said, be sure to check the oven frequently close to the end of the cooking time to prevent burning.
- My vegan kale & basil pesto would be ideal in this recipe!
Savory Zucchini Mini Tarts FAQs
What’s the difference between a tart and a mini tart?
A mini tart is just smaller! But what I like about that is that it allows for more puff pastry surface area (which is the best part, in my opinion). Sometimes the center of puff pastry tarts can lose their crispiness, but mini tarts don’t have that issue.
How long do these mini tarts last in the refrigerator?
These can keep for 3-4 days in the fridge!
Can I make these Savory Zucchini Mini Tarts ahead of time?
These are really best served fresh, but you can prep them ahead of time, then cook them right before serving. That being said, I wouldn’t recommend prepping them more than a day before serving.
Are these Zucchini Tarts made with puff pastry?
Yes! In this recipe, I have you use store-bought puff pastry to make the mini tarts.
Do I need to use an egg wash in this recipe?
No, you definitely don’t NEED to! I’ve made these both with and without egg wash, and they come out delicious every time. But using an egg wash will help create a shiny, bakery-esque appearance in the puff pastry.
What is the ratio for an egg wash?
There are a bunch of different ways to do it, but I’ve always had the best luck using the ratio of 1 egg : 1 tbsp water or milk.
What type of pesto should I use in this recipe?
My Vegan Kale Pesto would be perfect here, but you can also use any store-bought or homemade pesto you like!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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