Puff Pastry Zucchini Tart

Easy zucchini tart with boursin and herbs.

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This easy Zucchini Tart is made with puff pastry, Boursin cheese, and thin-sliced zucchini. It's simple to prepare but packed with flavor.


  • 1 (14 or 16-ounce box) prepared puff pastry, or ½ recipe rough puff pastry
  • 1 (5.2 ounce) container Boursin (Gournay cheese)
  • ¼ cup (56 grams) heavy cream
  • 2-3 zucchini and/or summer squash, washed and sliced thin (about ¼” to ⅛” thick)
  • ⅓ cup grated Parmesan cheese (see note)
  • 1-2 tablespoons good olive oil
  • ½ cup fresh herbs (such as basil, dill, and chives)
  • Salt and pepper
  • Egg wash


  1. Thaw or prepare your puff pastry. The recipe is flexible to work with either half a recipe of homemade rough puff (I highly recommend this) or 1 (14-ounce or 16-ounce) box of puff pastry. Preheat your oven to 400°F  and place an oven rack in the lower-middle part of the oven. Line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry sheet on a lightly floured surface to a rough rectangle about 8” by 12”.  Place it on the prepared baking sheet. If your puff pastry comes in two square sheets, create one large rectangle by brushing a bit of water on the edge of the puff pastry and then overlapping the pieces. Roll it out to adhere them together and create an even thickness.
  3. Using a knife, score a 1” border around the puff pastry edge, making sure not to cut all the way through the pastry.
  4. Use a fork to “dock” the middle part of the puff pastry.
  5. Transfer the puff pastry to the refrigerator until ready to use. 
  6. Add the Boursin and the cream to a bowl. Using a spatula, mix the two together until it’s a spreadable consistency.
  7. Spread the Boursin mixture evenly onto the puff pastry, leaving the borders empty.
  8. Sprinkle the Parmesan cheese on top of the Boursin, then arrange the zucchini slices on top in a shingle pattern. Sprinkle the zucchini with a big pinch of salt and pepper.
  9. Brush the edges of the pastry with an egg wash.
  10. Bake in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and the zucchini slices are tender.
  11. Remove the tart from the oven and let it cool slightly on a wire rack.
  12. Just before serving, drizzle the zucchini with good olive oil and sprinkle with chopped fresh herbs.
  13. Slice into 12-16 pieces and serve warm or at room temperature.


Boursin cheese is available in most grocery stores and comes in various flavors, with Garlic and Fine Herbs being the most popular and the one I recommend here.

Feel free to swap the Parm with any other hard cheese you like. Mozzarella works well, too!

To get the zucchini ready, make sure to wash and dry them before slicing them into thin pieces. Aim for a thickness of 1/4" to 1/8", but the most crucial thing is to slice them to a consistent thickness. That way, they will cook evenly and finish at the same time.

Slice the tart into 12 or 16 square pieces and serve while it's warm or at room temperature.

Leftover zucchini tart can be stored in an airtight container for 1-2 days and reheated in a toaster oven.

Keywords: Puff Pastry Zucchini Tart