Tarte Aux Courgettes Zucchini Summer Squash and Olive Tart

Embrace the flavors of summer with this stunning Tarte Aux Courgettes, a zucchini, summer squash, and olive tart that's as beautiful as it is delicious. Crafted with a flaky puff pastry base, this elegant yet approachable recipe features layers of thinly sliced zucchini and yellow squash, complemented by the briny bite of kalamata olives. A creamy ricotta and parmesan cheese mixture infused with garlic and fresh thyme adds richness to every bite, while a golden egg-washed crust provides irresistible crispiness. Perfect as a light main dish or a vibrant side, this tart is easy to prepare in under an hour and can be served warm or at room temperature. Ideal for summer gatherings, it’s a feast for both the eyes and the palate, bringing a Mediterranean-inspired twist to your table.

Nutriscore Rating: 61/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 sheet (about 9x9 inches, thawed if frozen) puff pastry
• 1 medium (thinly sliced into rounds) zucchini
• 1 medium (thinly sliced into rounds) yellow summer squash
• 0.33 cup (pitted and halved) kalamata olives
• 0.5 cup ricotta cheese
• 0.25 cup grated parmesan cheese
• 1 tablespoon olive oil
• 1 clove (minced) garlic
• 1 teaspoon fresh thyme leaves
• 1 egg
• 1 tablespoon whole milk
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon (for dusting) all-purpose flour

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Lightly dust your work surface with flour and roll out the puff pastry into a larger rectangle, approximately 10x12 inches. Transfer the puff pastry to the prepared baking sheet.

Step 3

In a small bowl, mix the ricotta cheese, grated parmesan, minced garlic, fresh thyme leaves, salt, and black pepper. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.

Step 4

Layer the zucchini and yellow summer squash slices alternately over the ricotta mixture, slightly overlapping them for a nice presentation. Scatter the kalamata olives on top.

Step 5

Drizzle olive oil over the zucchini and squash layers to help them roast evenly in the oven.

Step 6

In a small bowl, whisk together the egg and whole milk to make an egg wash. Brush the edges of the pastry with the egg wash for a golden crust.

Step 7

Fold the edges of the puff pastry over the filling slightly to create a rustic border.

Step 8

Bake the tart in the preheated oven for 30-35 minutes, or until the edges are golden brown and the vegetables are tender.

Step 9

Remove the tart from the oven and let it cool for 5 minutes before slicing and serving.

Step 10

Serve warm or at room temperature as a light main dish or a colorful side.

Nutrition Facts

Serving size	(747.7g)

Amount per serving	% Daily Value*
Calories	1044.7

Total Fat 76.8g	0%
Saturated Fat 28.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 293.2mg	0%
Sodium 4712.6mg	0%
Total Carbohydrate 61.6g	0%
Dietary Fiber 9.7g	0%
Total Sugars 20.6g
Protein 36.4g	0%

Vitamin D 54.7IU	0%
Calcium 934.5mg	0%
Iron 7.1mg	0%
Potassium 1149.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.8%

Protein: 13.4%

Carbs: 22.7%