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Tomato-Zucchini Tart with Za’atar and Feta

Tomato-Zucchini Tart with Za’atar and Feta

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

Frozen puff pastry sheets make this elegant and impressive vegetable tart easy to pull together. We use za’atar, a Middle Eastern herb blend, to add a perfect flavor accent for the vegetables. Poking holes in the rolled-out pastry helps it rise evenly, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon za’atar

  • 1

    cup grape tomatoes or cherry tomatoes, halved

  • 6

    ounces zucchini, thinly sliced or 6 ounces asparagus, trimmed and cut in 1-inch pieces

  • ½

    small red onion, thinly sliced

  • Kosher salt and ground black pepper

  • 1

    sheet frozen puff pastry, thawed

  • 2

    ounces feta cheese, crumbled (½ cup) or 1 ounce Parmesan cheese, finely grated (½ cup)

Heat the oven to 450°. Line a rimmed baking sheet with kitchen parchment. Toss the oil, za’atar, tomatoes, zucchini, onion, 1 teaspoon salt and ½ teaspoon pepper. With a rolling pin, roll the pastry into a 10-by-14-inch rectangle, then place on the prepared baking sheet. Using a fork, poke holes all over the pastry, leaving a 1-inch border at the edges. Top evenly with half the feta and the vegetable mixture, avoiding the edges. Bake at 450°F until the pastry is golden brown, 15 to 20 minutes. Top with remaining feta and drizzle with oil. Optional garnish: Chopped fresh mint OR basil