Puff Pastry Tart with Potatoes and Zucchini – A recipe for an easy and delicious vegetarian puff pastry tart with cream cheese, potatoes, zucchini, burrata, and pesto. This puff pastry tart is super simple and incredibly tasty. The base is made from puff pastry, spread with garlic cream cheese, and topped with thin slices of potatoes and zucchini. After baking, burrata, pesto, and arugula are added, and finally, lemon zest is grated over the top. It’s a fantastic tart, perfect for dinner with a side salad, as part of a buffet, or for a picnic.
I use green pesto, but red pesto also works well. The tart can be prepared a few hours in advance, but it’s best to garnish it just before serving.
Also, try my recipe for puff pastry tart with zucchini and artichokes or my delicious tomato galette recipe. I love puff pastry, so of course, you can find plenty of puff pastry recipes on my blog. Enjoy!
Puff pastry art with potatoes and zucchini
Ingredients
Instructions
Preheat the oven to 200°C (fan).
Slice the potatoes and zucchini into thin slices, preferably using a mandoline slicer. Place the potato and zucchini slices in a bowl with oil, salt, and pepper, and mix well. Let them sit for 10 minutes.
Mix the cream cheese with garlic, salt, and pepper.
Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Spread the cream cheese mixture over the center of the puff pastry, leaving a 1-2 cm border around the edges.
Arrange the potatoes and zucchini on top of the cream cheese.
Brush the edges with oil and sprinkle with sesame seeds. Bake the tart for about 20 minutes. Let it cool slightly.
Top the tart with burrata, pesto, and arugula. Grate lemon zest over the top and serve. Enjoy!
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