Skip to main content
LoginSign Up
Tomato-Summer Squash Tart with Za’atar

Tomato-Summer Squash Tart with Za’atar

Salting the produce before baking draws out excess moisture to keep the crust crisp and flaky.

By Rose HattabaughJune 25, 2024

  • Makes
    6 to 8 servings
  • Cook Time
    1¼ hours
  • Active time plus cooling
    35 minutes active, plus cooling
  • Rating

Frozen puff pastry makes this elegant and impressive savory tart easy to pull together. We use za’atar, a Middle Eastern herb, seed and spice blend, to add a perfect flavor accent to the sweet, summery tomatoes and zucchini. To keep these high-moisture vegetables from releasing water during cooking—and leaving the pastry soggy—we salt the slices for 20 minutes or so while the oven heats to draw out excess juices. The bonus is vegetables with more concentrated flavor that are nicely seasoned. As for the puff pastry, we prefer Dufour because it is made with butter and is of a size that needs only minimal rolling after the sheet is unfolded. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out into a rectangle roughly 10 by 14 inches. Serve the tart warm or at room temperature.

Tip

Don’t forget to leave a 1-inch border when poking holes in the rolled-out pastry. The holes help prevent too much lift in the area covered by the veggies while the border bakes up into a light, crisp crust around them.

Ingredients
  • 4

    ripe medium plum tomatoes, cored and sliced into ¼-inch rounds

  • 1

    medium (8 ounces) yellow summer squash OR zucchini, sliced into ¼-inch rounds

  • Kosher salt and ground black pepper

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • 1

    tablespoon za’atar

  • ½

    small red onion, thinly sliced

  • 14

    ounce package Dufour frozen puff pastry, thawed but still cool, or 1 sheet Pepperidge Farm puff pastry, thawed but still cool (see headnote)

  • All-purpose flour, for dusting

  • 2

    ounces feta cheese, crumbled (½ cup)

Step 1

Line a rimmed baking sheet with paper towels. Lay the tomato and squash slices in a single layer on the paper towels and sprinkle with ¼ teaspoon salt. Flip the slices and sprinkle the second sides with another ¼ teaspoon salt. Let stand for 20 minutes. Meanwhile, heat the oven to 450°F with a rack in the lowest position.

Step 2

Pat the tomatoes and squash dry. In a medium bowl, toss the slices with the oil, za’atar, onion and ¼ teaspoon pepper. Remove and discard the paper towels from the baking sheet.

Step 3

Unfold the puff pastry onto a sheet of kitchen parchment that will fit in the baking sheet. Using a rolling pin, roll the pastry into a 10-by-14-inch rectangle, lightly dusting with flour if needed, then transfer the parchment with the pastry to the baking sheet.

Step 4

With a fork, poke holes all over the pastry, leaving a 1-inch border around the edges. Arrange the vegetables on the pastry, shingling the tomatoes and squash and avoiding the edges, then sprinkle with half of the feta. Bake until the pastry is golden brown, 15 to 20 minutes.

Step 5

Using the parchment, slide the tart onto a wire rack. Top with the remaining feta and a drizzle of oil. Cool for about 30 minutes, then cut into portions.

Step 6

Optional garnish: Chopped fresh mint or basil OR flaky sea salt OR both

Featured in