Creamy courgette puff pastry tart

Fuelled by the success of my courgetti, we’ve been a bit spiraliser-crazy here recently, and I had three large courgettes (zucchini) sitting in the fridge, awaiting their moment of spiralisation. But, you can have too much of a good thing, and I ultimately decided to prepare them with a mandolin instead. (Heaven forbid I should just cut things up with a knife!)

There was a packet of puff pastry in the fridge too – bought in a moment of panic prior to some friends coming round and then left unused – and given that the sun was shining and the weather was feeling optimistic, I decided to make a summer vegetable tart. Lovely crisp, flaky pastry, topped with soft, slightly tangy cream cheese and layers of paper-thin courgette slices. Mmmm.

Come to think of it, this really was a ‘using up’ sort of a meal. The cream cheese had been bought for Shavuot and then failed to find its way into a cheesecake. Oops. I really must plan my shopping/cooking more carefully.

Although, if I did, the opportunity to create delicious puff pastry courgette tarts like this one would be lost. Better stick to my haphazard ‘system’ after all.

I cut the puff pastry sheet into three individual tarts. I thought they would be quite big, but to my surprise, Kipper managed to eat a whole one! Mind you, there were an AWFUL LOT of puff pastry crumbs on the table, her chair, the floor, and all over her clothes, so it’s possible that she just ate the courgettes and spread the rest in a thin layer over the surrounding area.

She must have thought it was pretty delicious though, to eat the whole thing. It’s hard to get kids to eat vegetables… oh no, wait a minute…

If you wanted to make one large tart, and cut it up, there’s no reason why that would’t work too. I should also point out that we didn’t have any side dishes with this, so if you were serving it with potatoes and vegetables/salad, this amount would happily serve more than three. Probably four at least.

Layers of tender courgette (zucchini) slices top this delicious puff pastry tart. Easy to make & full of flavour! Serve with salad for a quick family meal.

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Creamy courgette puff pastry tart
Serves 4
Write a review
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
621 calories
44 g
15 g
46 g
10 g
12 g
347 g
315 g
7 g
0 g
31 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 621
Calories from Fat 411
% Daily Value *
Total Fat 46g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 15mg
Sodium 315mg
Total Carbohydrates 44g
Dietary Fiber 4g
Sugars 7g
Protein 10g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 3 large courgettes (zucchini)
  2. 3 tbsp olive oil
  3. Pinch salt
  4. 0.25 tsp ground black pepper
  5. 0.5 tsp dried basil
  6. Pinch cayenne pepper
  7. 320g pack ready-rolled puff pastry
  8. 50g cream cheese
  9. Grated parmesan to serve (optional)
  1. Preheat the oven to 220C. Line a baking sheet with parchment or silicone paper.
  2. Trim the ends from the courgettes, then slice as thinly as possible, ideally using a mandolin to get <1mm slices.
  3. Add the oil, salt, pepper, basil & cayenne to the sliced courgettes and toss everything together to mix well. Set aside.
  4. Unroll the puff pastry and place onto the prepared baking sheet. (You can make one large tart or cut the pastry into several smaller rectangles as you prefer.) Use the tip of a sharp knife to score a line about 1cm (half an inch) from the edge of the pastry - be careful not to cut all the way through.
  5. Spread the cream cheese over centre of the pastry, just up to the scored line. Arrange the sliced courgettes over the cheese in a reasonably even layer.
  6. Bake the tart(s) in the preheated oven at 220C for 20-25 minutes, until the pastry is risen and golden and the courgettes are cooked and beginning to brown.
  7. Serve hot or warm, sprinkled with grated parmesan if desired.
creamy courgette puff pastry tart


I’m submitting this recipe to a couple of foodie linkies:
Meat Free Mondays, hosted by Jac at Tinned Tomatoes. 
Simple and in Season, organised by Ren at
And the No Waste Food Challenge, organised by Elizabeth at Elizabeth’s Kitchen Diary.




  1. I needed a courgette recipe, searched on here and just made the most amazing looking (& smelling!) courgette tart!
    Thank you! X

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  3. That does sound good, I need to get my spiraliser out again now that courgettes are becoming more plentiful and less expensive.

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  6. Mmm I love the sound of this! Proper comfort food with summer veg! Thank you for sharing with the No Waste Food Challenge! 🙂

  7. Thank you for entering your recipe into Simple and in Season. Pinned and the round up is now live! Ren

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  10. Just my kind of recipe Helen. I am thinking of it with baby new potatoes and salad. Mmmmmm! Thanks for linking up to Meat Free Mondays. The featured recipes are now up.

  11. I’m always on the lookout for good veggie recipes and this looks amazing. thank you x

  12. Yummy! Courgettes are one of my favourite veggies – partly because its the easiest one to grow in my back garden :p this is a lovely way to use them!

  13. This looks delicious! I love meal ideas like this that come together by accident. They’re always the best! Have pinned!

  14. a perfect and simple summer tart! I’ve some courgettes growing in the garden so will be making something like this later in the summer (I hope!)

    • Thanks Nazima. My courgette plants are starting to get established too. I’m sure I’ll be making plenty of tarts when the inevitable glut happens in about a month’s time 🙂

  15. Oooh this looks good! I so miss puff pastry since going gluten free. Maybe one day I’ll try and make it myself! Love courgettes too!

  16. Looks great! And so simple! It’s definitely tart season …such a good way to use fresh spring and summer veg.

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