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Flaky Puff Pastry Tomato Zucchini Tart with Lattice Top

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 6


  • 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


  • 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!


Make extra of the hummus ranch dip to use for vegetables and crackers. It's delicious!
Adapted from Renee - Kudos Kitchen