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Flaky Puff Pastry Tomato Zucchini Tart with Lattice Top
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
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.
Servings: 6
Renee - Kudos Kitchen: Renee - Kudos Kitchen
Ingredients
  • 3/4 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
  1. Preheat oven to 350 degrees.
  2. Mix together the hummus, Greek yogurt and ranch seasoning in a medium bowl. Set aside.
  3. Gently roll out one pastry sheet on parchment paper (to remove the fold seams) and roll into a square.
  4. Transfer the parchment paper and pastry to a baking sheet.
  5. 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.
  6. Place the sliced tomato and zucchini over the hummus, alternating as you go.
  7. Season the tomatoes and zucchini a drizzle of olive oil, salt and pepper to taste, and sprinkle evenly with the Parmesan cheese.
  8. Wet the dough of the pastry border with a bit of water on all four sides. Set aside.
  9. Gently roll out the second pastry sheet (on parchment paper) to form a square.
  10. Use a pizza wheel to cut the rolled pastry into twelve even strips.
  11. Place 6 strips of the pastry evenly spaced over the tomato and zucchini slices.
  12. 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)
  13. Use the pizza wheel to trim the excess pastry and make the edges even.
  14. In a small bowl use a fork to mix the egg and 1 tablespoon of water.
  15. Use a pastry brush to brush the egg wash over the lattice dough.
  16. Bake in a preheated 350 degree oven for 50-60 minutes or until the dough is puffed and golden.
  17. 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.
  18. Serve warm or at room temperature.
  19. Enjoy!
Recipe Notes

Make extra of the hummus ranch dip to use for vegetables and crackers. It's delicious!

Adapted from Renee - Kudos Kitchen