A header shot of a zucchini and tomato tart with whipped goat cheese

Zucchini and Tomato Tart with Creamy Whipped Goat Cheese

Jump to Recipe

Today might be the first day of fall, but I’ve got one last summer recipe for you. Think of it as a way to get rid of the last of your summer tomatoes and zucchini. It’s a puff pastry zucchini and tomato tart with whipped goat cheese. It’s beautiful, fairly customizable, and also pretty easy to make thanks to store bought puff pastry! Pair it with a small salad or veggie side for the perfect lunch or dinner.

Let’s talk puff pastry

While you’re welcome to make your own puff pastry if you’d like, I use store bought. I simply don’t have the patience for rolling out dough. Especially when that dough is temperature sensitive. I did roll my thawed puff pastry out just a little bit to elongate it for this tart. That was enough for me. It created a nice rustic looking rectangle-ish tart, which is just what I was going for! But you can also skip that step entirely if you’d like a smaller square tart. Just be aware that if you take that route you may need to extend your cook time by a few minutes, as the dough will be a bit thicker.

When it comes to thawing frozen puff pastry, it’s best to do this in the fridge. That’s because while you don’t want dough that’s frozen, you still need it to be cold. Otherwise, it won’t puff properly. I’ve also found that trying to use puff pastry before it’s fully thawed can result in cracks. To avoid this, it’s best to wait until it’s fully thawed before pulling it out of the fridge. If you do end up with cracks, however, you can mend them by re-rolling the dough. I’ll keep my fingers crossed that that doesn’t happen, though.

And those pretty little zucchini roses?!

Unfortunately, this pretty detail is the most time consuming step in making this tart. You basically need to peel your zucchini, being careful to get a bit of dark green coloring on both sides of each strip. Then, you roll each strip up. Cut the strips in half (through the pale green center so that you have a bit of skin on each piece), and then press them cut side down into the whipped goat cheese. Thankfully, while it can be time consuming, it isn’t hard.

You mentioned this being customizable…

I did! So, while I’m pitching this as a zucchini and tomato tart, you’re welcome to try it with other veggies as well. Corn would be a lovely addition to this tart. So would onions. I kept it simple, but if you’re trying to use up veggies, you can certainly get creative with this. My one note is that I would steer clear of thick slabs of root vegetables, as they might not cool all the way through.


Zucchini and Tomato Tart with Creamy Whipped Goat Cheese

Course dinner, lunch, Main Course
Keyword puff pastry, tomato tart, whipped goat cheese, zucchini and tomato tart, Zucchini and Tomato Tart with Creamy Whipped Goat Cheese
Servings 4


  • 4 oz Goat cheese
  • 1 tbsp Olive oil (Plus extra for brushing)
  • 1 tbsp Lemon juice
  • 2 tbsp Heavy cream
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper (Freshly ground)
  • 1 sheet Puff pastry
  • 2-3 Medium sized tomatoes (I used green, but you can use whatever color you'd like)
  • 1 Large zucchini (Peeled into strips – you'll want a bit of skin showing on either side of each strip)
  • 1 Egg
  • 1 tbsp Water


  • Preheat oven to 400° Fahrenheit.
  • Unfold one sheet of puff pastry. Roll it out a little bit so that it's a rough rectangular shape (mine was about 9 x 12 inches) and poke a few rows into the center with a fork.
  • Add goat cheese, olive oil, lemon juice, heavy cream, salt and pepper to food processor and blitz until smooth.
  • Spread whipped goat cheese onto puff pastry, leaving a 1/2 inch border of dough. Then place tomato slices on top, leaving a bit of space between them for zucchini spirals. Now roll the zucchini strips into tight spirals. Cut in half and place cut side down into the whipped goat cheese until it’s all covered.
  • Brush the tomatoes and zucchini spirals with a little bit of olive oil.
  • Beat the egg and water with a fork and then brush onto the exposed dough. 
  • Bake for 40-45 minutes or until cooked through and golden brown.

If you make this zucchini and tomato tart with creamy whipped goat cheese, I hope you love it! Of course, if you do make it, let me know your thoughts in the comments or on Instagram.

And if you’re looking for more lunch or dinner ideas, check out my herb filled zucchini and halloumi fritters or my rigatoni alla vodka with burrata and basil!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating