Description
These crisp, flaky puff pastry squares are topped with creamy cheese, juicy tomatoes, and tender zucchini—an elegant and colorful appetizer or light lunch that’s easy to prepare and utterly irresistible.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1 zucchini, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup ricotta cheese or cream cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil leaves, torn
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry and cut into 6–8 even squares. Score a border ½ inch from the edge of each square and prick the centers with a fork.
- Spread a thin layer of ricotta cheese on each square within the border.
- Top with zucchini, tomato slices, and a few cherry tomato halves. Drizzle with olive oil and season with salt and pepper.
- Brush edges of pastry with beaten egg.
- Bake for 18–20 minutes or until golden and puffed.
- Garnish with fresh basil and serve warm or at room temperature.
Notes
- Swap ricotta with goat cheese or Boursin for a flavor twist.
- Use pre-cut puff pastry squares for quicker prep.
- Best enjoyed the same day for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
