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.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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 just begins to brown, 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 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.
- 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.
- 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