Zucchini and Caramelized Onion Tart

This light and savory zucchini and caramelized onion tart is topped with herbed goat cheese, a sprinkling of bacon, and fresh squash blossoms. It’s easy to throw together using store-bought puff pastry. And it’s perfect for a low-effort summertime lunch or light dinner — and it’s pretty enough to serve guests.

Zucchini and Caramelized Onion Tart Recipe

Looking for a super tasty way to use up all that summer zucchini? I’ve got you!

This zucchini and caramelized onion tart is everything! It’s simple to make using store-bought buttery puff pastry. And it’s piled high with the yummiest combination of onions, cheese, crispy bacon, and fresh veggies and herbs. And I’ve topped it with some zucchini squash blossoms to give it that extra pop of gorgeousness!

Yep, I’m pretty sure it doesn’t get much better than this. Serve it warm or at room temperature with a big glass of crisp white wine. And enjoy!

Zucchini and Caramelized Onion Tart Ingredients

So here’s what you’re going to need to make this yumminess.

• SQUASH BLOSSOMS: If you’re new to squash blossoms, here’s the deal. They’re the paper-thin edible flower of the zucchini plant. You often see them stuffed and fried. But they are also so delicious with baked in a tart. They have a subtle squash flavor that pairs so well with the onions, cheese, and buttery puff pastry. Since they’re so delicate and have a short shelf life, you don’t often see them in grocery stores. But you should be able to get some at a local farm stand in the summer. But if you can’t find them, don’t worry. This recipe is still super tasty without them.
• ZUCCHINI: This new-world vegetable is a summer staple. I used the tiny zucchinis that were still attached to the squash blossoms when I bought them. But you can also use regular, store-bought zucchini.
• ONIONS: For this recipe, I used yellow onions.
• HERBED GOAT CHEESE: Creamy, slightly tangy herbed goat cheese works perfectly in this dish. I usually use a California-made herbed goat cheese like the ones by Cypress Grove or Laurel Chenel. But any brand will work.
• PARMESAN CHEESE: I also used freshly grated Parmesan cheese in the recipe.
• BACON OR PANCETTA: For this recipe, either one of these will work. Or you can leave it out if you prefer.
• PUFF PASTRY: Buttery, store-bought puff pastry is the perfect base for this tart. Just make sure to defrost it before using. I usually put mine in the refrigerator a few hours before I plan on using it.
• FRESH HERBS: Top the tart with some fresh thyme and/or basil.

How to Make this Summer Puff Pastry Tart

This zucchini and caramelized onion tart is pretty simple to make. But caramelizing onions does take about a half-hour or so. So you’ll want to plan accordingly.

• CARAMELIZE THE ONIONS: Start off by heating the olive oil in a large skillet over medium to low heat. Then add the thinly sliced onions and sauté, stirring frequently. After about 15 minutes, add salt and pepper. And continue to cook until the onions are limp, translucent, and starting to turn golden brown (about another 10-15 minutes). Remove from the heat and let cool slightly.
• PREP THE PUFF PASTRY: While the onions are cooking, prep the puff pastry. On a lightly floured surface, roll out the dough into a 13-by-11-inch rectangle that’s about 1/8-inch thick. Then transfer the dough to a baking sheet lined in parchment paper. Next, lightly score a 1/2-inch border around the edges of the puff pastry using a sharp knife. Using the tines of a fork, prick the pastry multiple times (inside the score lines). Put the prepared pan into the refrigerator until ready to use.
• SAUTÉ THE ZUCCHINI: Next, drizzle some olive oil into a large saucepan, set on medium heat, and add the sliced zucchini and a pinch of salt. Sauté, stirring often, until the zucchini begins to brown slightly, about 3 to 5 minutes. Remove from the pan and set aside.
• AND THE BACON (OR PANCETTA): In the same saucepan, toss in the bacon or pancetta and cook, stirring until the meat is browned and crisp, about 5 minutes more. Remove from the pan and place onto a plate covered with a paper towel. Let cool slightly before using.
• ASSEMBLE THE TART: When you’re ready to bake the zucchini and caramelized onion tart, remove the dough from the refrigerator and sprinkle the base (inside the score lines) with fresh Parmesan cheese (about 1/2 cup). Next, add a layer of the (slightly cooled) caramelized onions. Top with crumbled goat cheese, then the prepared zucchini and bacon. Finally, add the squash blossoms, gently pressing them into the mixture. Sprinkle with some salt and pepper, to taste, a bit more Parmesan cheese, and some fresh thyme, if desired.
• BAKE & SERVE: Bake at 425 degrees F until the puff pastry is golden brown, about 20-25 minutes. Top with some fresh basil, if desired. And eat warm or at room temperature.

RECIPE TIPS:

• REMOVE POLLEN STAMENS FROM THE BLOSSOMS: Before using the squash blossoms, I recommend gently removing the pollen stamens from the inside of the flower.
• USE AN EGG WASH ON CRUST: To get your crust that perfect color of golden, you can brush an egg wash onto the edge of the crust before baking. I used a whole egg wash for this one.
• MAKE AHEAD & STORAGE: This zucchini and caramelized tart is best when eaten shortly after baking. But you can prep all the ingredients hours ahead of time and then assemble and bake when you’re ready to eat.

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Zucchini and Caramelized Onion Tart

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• Author: Laura | Growing Up Cali
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This easy-to-make zucchini and caramelized onion tart is made with herbed goat cheese, a sprinkling of bacon, fresh squash blossoms, and store-bought puff pastry. It’s perfect for a low-effort summertime lunch or light dinner — and it’s pretty enough to serve guests.

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Ingredients

Units USM Scale 1x2x3x

• 4 cups yellow onions, thinly sliced (about 2 onions)
• Extra-virgin olive oil
• Kosher salt and fresh ground pepper
• 1 sheet frozen puff pastry, thawed
• 3–4 medium-sized zucchini, chopped into 1-inch thick rounds
• 1/2 cup cubed bacon or pancetta
• 1/2 cup freshly grated Parmesan cheese (plus more for sprinkling on top)
• 4 ounces herbed goat cheese
• 2 teaspoons fresh minced thyme.
• 6–8 fresh squash blossoms, stamens removed
• Fresh basil for optional garnish

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Instructions

1. CARAMELIZE THE ONIONS: Start off by heating 3 tablespoons olive oil in a large skillet over medium to low heat. Then add the thinly sliced onions and sauté, stirring frequently. After about 15 minutes, add 1/2 teaspoon salt and 1/4 teaspoon pepper. And continue to cook until the onions are limp, translucent, and starting to turn golden brown (about another 10-15 minutes). Remove from the heat and let cool slightly.
2. PREP THE PUFF PASTRY: While the onions are cooking, prep the puff pastry. On a lightly floured surface, roll out the dough into a 13-by-11-inch rectangle that’s about 1/8-inch thick. Then transfer the dough to a baking sheet lined in parchment paper. Next, lightly score a 1/2-inch border around the edges of the puff pastry using a sharp knife. Using the tines of a fork, prick the pastry multiple times (inside the score lines). Put the prepared pan into the refrigerator until ready to use.
3. SAUTÉ THE ZUCCHINI: Next, drizzle some olive oil into a large saucepan, set on medium heat, and add the sliced zucchini and a pinch of salt. Sauté, stirring often, until the zucchini just begins to brown, about 3 to 5 minutes. Remove from the pan and set aside.
4. AND THE BACON (OR PANCETTA): In the same saucepan, toss in the bacon or pancetta and cook, stirring often, until the meat is browned and crisp, about 5 minutes more. Remove from the pan and place onto a plate covered with a paper towel. Let cool slightly before using.
5. ASSEMBLE THE TART: When you’re ready to bake the zucchini and caramelized onion tart, remove the dough from the refrigerator and sprinkle the base (inside the score lines) with fresh Parmesan cheese (about 1/2 cup). Next, add the (slightly cooled) caramelized onions in an even layer. Top with crumbled goat cheese, then the prepared zucchini and bacon. Finally, add the squash blossoms, gently pressing them into the mixture. Sprinkle with some salt and pepper, to taste, a bit more Parmesan cheese, and some fresh minced thyme, if desired.
6. BAKE & SERVE: Bake at 425 degrees F until the puff pastry is golden brown, about 20-25 minutes. Top with some fresh basil, if desired. And eat warm or at room temperature.

Notes

• REMOVE POLLEN STAMENS FROM THE BLOSSOMS: Before using the squash blossoms, I recommend gently removing the pollen stamens from the inside of the flower.
• USE AN EGG WASH ON CRUST: To get your crust that perfect color of golden, you can brush an egg wash onto the edge of the crust before baking. I used a whole egg wash for this one.
• MAKE AHEAD & STORAGE: This zucchini and caramelized tart is best when eaten shortly after baking. But you can prep all the ingredients hours ahead of time and then assemble and bake when you’re ready to eat.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Main, Side
• Method: Bake