This easy to recreate flaky puff pastry Tomato Zucchini Tart is a real showstopper! It's a great way to showcase summer's harvest of fresh tomatoes and zucchini.

Store-bought puff pastry is truly a modern miracle for bakers everywhere. With a minimum effort and fuss, anyone can turn out impressive dishes or desserts that look like they belong in the front window of a bakery or French patisserie.
I always like to keep a box or two of puff pastry at the ready in my freezer. My grocery store doesn't always have it in stock (it's a popular item), so when I see it, I like to grab a few boxes so I'll have them on hand.
And, with the holidays looming you can never go wrong with a small stockpile for any number of recipes, sweet or savory.
To kick up the flavor of this flaky puff pastry tomato zucchini tart, I decided to add a creamy base of hummus mixed with Greek yogurt along with a packet of dry ranch seasoning.
The Greek yogurt added a touch of tangy flavor to the hummus and ranch spread, making it a perfect complement to the flavors of the tomatoes and zucchini, but stilled allowed them to remain the stars of the dish.
How to make a Tomato Zucchini Tart
- In a medium bowl, stir together hummus, Greek yogurt and a packet of ranch dressing. Set aside while preparing the pastry.
- Thaw the pastry in the fridge for 1 hour before rolling.
- Gently roll one sheet of pastry (only slightly) on a sheet of parchment paper to remove fold lines and keep it as square as possible.
- Transfer the parchment paper with the dough to a baking sheet and continue.
- Place a generous amount (approximately 1¼ cups) of the prepared hummus spread in the center of the rolled dough.
- Spread the hummus evenly over the dough, leaving an approximate 1½" border around the entire edge.
- Prepare the tomatoes and zucchini by slicing them to a ¼" thickness.
- Layer the tomato and zucchini slices over the hummus spread, alternating the slices from tomato to zucchini.
- Season the vegetables with salt, pepper, olive oil, Parmesan cheese.
- Wet the border of the pastry with a bit of water. Set aside while preparing the lattice strips.
- Gently roll out the second sheet of thawed pastry dough to remove the fold seams, and keep it as square as possible.
- Use a pizza wheel of knife to cut the dough into twelve, ½" wide strips.
- Place six of the dough strips, evenly spaced, over the tomatoes and zucchini.
- Fold back strips 2, 4, and 6 slightly. Working with one of the remaining strips of dough at a time, lay them evenly (in the opposite direction) over one end of the tart and then fold strips 2, 4 and 6 back in place.
- For the next strip, fold back strips 1, 3, and 5 slightly and lay an additional remaining strip evenly over the tart and then replace strips 1, 3, and 5 back in place.
- Continue this alternating pattern until all the strips are used and an even lattice pattern (aka basket weave) pattern remains.
- Use the pizza cutter or a knife to evenly trim the edges of the pastry to make it as square as possible.
- Brush the lattice dough with an egg wash before baking. Bake in a preheated 350-degree oven for 50-60 minutes, or until the tart is puffed and golden.
- Allow the tart to cool completely and then use a cake lifter (or two spatulas, and a friend) to move the tart from the baking sheet to a serving platter.
- Slice and serve warm, or at room temperature.
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Printable Recipe Card
Flaky Puff Pastry Tomato Zucchini Tart with Lattice Top
Ingredients
- ¾ cup prepared hummus
- ½ cup Greek yogurt
- 1 packet ranch seasoning mix
- 2 sheets puff pastry thawed
- 1 medium zucchini sliced to ¼" thickness
- 2 medium tomatoes sliced to ¼" thickness
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Parmesan cheese
- salt and pepper to taste
- 1 egg plus
- water
Tools and equipment
- medium bowl for mixing hummus spread
- spoon and offset spatula for mixing and spreading the hummus
- baking sheet
- parchment paper
- rolling pin
- serrated knife for slicing tomatoes
- pizza wheel for trimming puff pastry
- small bowl and fork for mixing egg wash
- pastry brush for egg wash
- cake lifter or large spatulas for removing the tart from the tray
- square serving platter
Instructions
- Preheat oven to 350 degrees.
- Mix together the hummus, Greek yogurt and ranch seasoning in a medium bowl. Set aside.
- Gently roll out one pastry sheet on parchment paper (to remove the fold seams) and roll into a square.
- Transfer the parchment paper and pastry to a baking sheet.
- Place approximately 1 cup of the hummus mixture in the center of the pastry and use an offset spatula or knife to spread the hummus evenly over the pastry, making sure to leave a 1½" border around all sides.
- Place the sliced tomato and zucchini over the hummus, alternating as you go.
- Season the tomatoes and zucchini a drizzle of olive oil, salt and pepper to taste, and sprinkle evenly with the Parmesan cheese.
- Wet the dough of the pastry border with a bit of water on all four sides. Set aside.
- Gently roll out the second pastry sheet (on parchment paper) to form a square.
- Use a pizza wheel to cut the rolled pastry into twelve even strips.
- Place 6 strips of the pastry evenly spaced over the tomato and zucchini slices.
- Make a basket weave pattern with the remaining pastry strips by alternating every other strip of the first six strips down, and by folding back and replacing the strips in place until a lattice pattern forms. (see photos in post)
- Use the pizza wheel to trim the excess pastry and make the edges even.
- In a small bowl use a fork to mix the egg and 1 tablespoon of water.
- Use a pastry brush to brush the egg wash over the lattice dough.
- Bake in a preheated 350 degree oven for 50-60 minutes or until the dough is puffed and golden.
- Allow the tart to cool completely and then use a couple of large spatulas or a cake lifter to remove the tart from the parchment paper and place it on a serving platter.
- Serve warm or at room temperature.
- Enjoy!
Notes
I sincerely hope you've enjoyed today's puff pastry vegetable tart recipe as much as I've enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
Katerina @ diethood .com says
Oh my goodness!! This is absolutely incredible! I am definitely going to give it a try!
Renée says
I hope you do, Katerina. I know you'll love it!
Amanda | The Chunky Chef says
What a creative and delicious use for puff pastry!!
Renée says
Thank you so much, Amanda! Glad you like it.
gottalovelattes@gmail.com says
This looks so yummy! My teenage son loves to cook, so I'm hoping I can convince him to make this for us.
Renée says
It's great that your son loves to cook.Wish my kids did. I hope he makes this recipe, and I hope you all enjoy it! Thanks 🙂