About the Recipe
This zucchini tart with basil pesto is light, fresh, and full of summer flavor. Flaky puff pastry is layered with vibrant pesto and tender zucchini, then finished with basil and vegan Parmesan or feta.
Ingredients
For the Tart
1 sheet puff pastry, thawed if frozen
2 medium zucchini, sliced into ribbons and thin rounds
1 tbsp olive oil
Salt and freshly cracked black pepper, to taste
Red pepper flakes, to taste
Fresh basil leaves
Squash blossoms, optional
Vegan Parmesan or vegan feta, for topping
Basil Pesto
2 cups fresh basil leaves, packed
⅓ cup pine nuts or walnuts
2 garlic cloves
¼ cup nutritional yeast
½ cup extra virgin olive oil
Juice of ½ lemon
Salt and freshly cracked black pepper, to taste
Optional Add-Ins
Roasted garlic
Caramelized onions
Cherry tomatoes
Toasted pine nuts
Lemon zest
Arugula
Thinly sliced asparagus
Preparation
Step 1
Add the basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper to a food processor.
Step 2
Blend until mostly smooth, scraping down the sides as needed.
Step 3
Preheat the oven to 400°F (200°C).
Step 4
Toss the zucchini ribbons and rounds with olive oil, salt, and black pepper.
Step 5
Roll the puff pastry onto a parchment-lined baking sheet.
Step 6
Prick the center with a fork, leaving a 1-inch border, then fold the border inward slightly.
Step 7
Spread a thin layer of pesto over the center of the pastry.
Step 8
Arrange the zucchini over the pesto and season with red pepper flakes, salt, and pepper.
Step 9
Bake for 30–35 minutes, until the pastry is golden and crisp.
Step 10
If using squash blossoms, coat them lightly with olive oil and add them during the final 10–15 minutes.
Step 11
Cool slightly, then top with basil and vegan Parmesan or feta before slicing.
