30-Minute Easy Cream Cheese Zucchini Tart (Vegan).
Sweet. Savory. Spicy.
EASY.
Like, CRIMINALLY easy.
Like, this zucchini tart recipe should be ILLEGAL.
It’s so easy and SO good, I made it twice in one day!
I actually served it at a dinner party, and mid-sentence, one of my guests pointed to the zucchini tart and said, “THAT is INCREDIBLE.”
Whether you’re looking for a light dinner or a show-stopping appetizer, this zucchini tart recipe is pretty much guaranteed to produce the word “incredible” in your proximity.
So, without further ado, let’s get into it!
Disclaimer: Some of the links in this post may be affiliate links for products I use and love. If you make a purchase after clicking one of those links, I may earn a small affiliate commission, perhaps enough to buy some extra gochujang or gochugaru 🙂
What is a Tart Anyway?
A tart is just an open-faced pastry dough with some kind of filling–usually sweet. Like strawberry tarts or blueberry tarts or peach tarts or even a decadent chocolate mousse tart (all of which sound like delicious tarts that I have to make asap!!). It’s sometimes thought of as an open-faced pie, but I tend to think of tarts as a little less formal or complicated than a pie.
While tarts are typically thought of as a dessert, there’s no law that prevents you from making a savory tart. And, since it’s currently zucchini season where I live, I figured I’d take full advantage of nature’s lovely green bounty and turn my summer squash into an open faced pie!
Why This Zucchini Tart is THE ONE You Should Make.
There are a lot of zucchini recipes out there, including zucchini tart recipes. So, you might be wondering why this recipe is the one you should make. You’re going to love this zucchini tart recipe because it’s:
- Easy. It’ll take less than 30 minutes from start to finish, making it the perfect go-to for a light meal, easy snack, or quick appetizer.
- Gorgeous. This zucchini tart is one of those dishes that will have everyone oohing and aahing, because it is stunning to look at. With both the green zucchini and the yellow squash, with just a dash of red from the pepper flakes, it is simply beautiful.
- Spicy. Yes, red pepper flakes! There are no bland foods on my blog! And this zucchini tart recipe is no exception!
- Tangy. YUP! This zucchini tart recipe maximizes depth of flavor by also incorporating hints of lemon in addition to the funk and tang of cream cheese.
- Creamy. The richness of that cream cheese filling is what truly sets this zucchini recipe apart.
- Fun. And finally, this recipe is fun to make. Invite the kids, friends, or even your spouse to join you in not just eating this treat, have them make it with you!
Key Ingredients and Notes on Substitutions for Zucchini Tart.
This zucchini tart is made from very simple ingredients and therefore, won’t have many substitutions, but let’s run through them:
- Vegan Crescent Rolls. I know what you’re thinking–“did I wander into the wrong recipe?” Look, I am not above using shortcuts when I can and when they’re good and this one is GREAT! I use one tube of store-bought vegan crescent rolls for this recipe and the pre-made pastry-ish dough is perfect for this zucchini tart recipe. TRUST ME. Now, if you can’t find vegan crescent rolls, you can use vegan puff pastry dough, but if you do, you will need to score the edges to prevent excessive “puffing” and get the best results. What about a gluten-free option? As far as I know, there is no vegan and gluten-free vegan crescent roll; however, there is a vegan and gluten-free puff pastry sheet!
- Zucchini. Yes, there are zucchini slices in this zucchini tart! There is no substitute for zucchini in this zucchini tart. That said, if you would like to make an eggplant tart or carrot tart or a broccolini tart, then you can certainly replace the zucchini with those fruits/vegetables and use this same recipe!
- Yellow Squash. In order to add just a little color, this zucchini tart also calls for yellow squash. But if you do not have yellow squash, never fear! You can make this recipe simply using zucchini rounds!
- Vegan Cream Cheese. This zucchini tart is called a “cream cheese” zucchini tart. Hence, there will be vegan cream cheese in this recipe! But if you don’t have cream cheese you can substitute with a thick vegan sour cream. Of course, since many savory tarts are often filled with a ricotta filling, you can also substitute with vegan ricotta!
- Vegan Parmesan. In order to add just a touch of sharpness, you will need some vegan parmesan cheese. If you don’t have any vegan parmesan, you can substitute with a sprinkle of nutritional yeast!
- Maple Syrup. I like to sweeten my cream cheese filling with just a bit of maple syrup. But if you don’t have maple syrup, you can use brown rice syrup, agave syrup, sugar, stevia, etc. Whatever sweetener you prefer using is fine for this recipe.
- Dried Italian Seasoning. I love using a solid Italian herb blend to season much of my savory food (and not just Italian food!). If you don’t have dried herbs around, though, you can substitute with fresh rosemary, thyme, or parsley (or a combo of all three). Otherwise, you can also skip herbs altogether if you just want to get to making this recipe!
- Red Chili Flakes. I like adding a bit of heat to my zucchini tart. I therefore add a good helping of red chili flakes. But if you don’t have red chili flakes, add a pinch of cayenne or smoked paprika!
Step-by-Step Instructions on Making Zucchini Tart.
One of the best things about this recipe is how easy it is. As you’ll see below, this zucchini tart recipe comes together very quickly!
First, preheat your oven to 425° F. Then, slice both the zucchini and yellow squash into 1/8 inch thick discs. Place them all into a large mixing bowl and add about 1 teaspoon of sea salt. Set this aside for about 10 minutes. This will help to remove excess liquid from the squash. Why is this step important? Because when you place your tart in the oven, you do want the zucchini to gain some lovely golden color–which will be nearly impossible to do if you don’t sweat the zucchini first!
Next, while your zucchini are sweating, make the cream cheese filling: in a small bowl, mix the cream cheese with dried Italian seasoning, a little maple syrup, garlic powder, and grated parmesan. Done-so. Set that aside.
Now, it’s time to prepare your “pastry dough.” Simply remove the crescent roll dough from the tube (try not to have a heart attack in the process, lol). Divide them into four pieces (each of them will be composed of two triangles divided by a perforated line). Stack them on top of each other on a lightly floured surface. Then, using a rolling pin that is also dusted with flour (the pastry dough is quite sticky), roll the dough out into a large rectangle, about 16 inches long and 12 inches wide. It should be about 1/8-inch thick (about the width of one of your zucchini slices)!
Carefully transfer the dough sheet onto a baking sheet lined with parchment paper.
If you’re using puff pastry dough, the good news is that the dough has likely already been rolled into a sheet already. Great! But puff pastry dough, as the name suggests, puffs a lot, which means you will need to still roll it out so that it is roughly 16 x 12 inches and only 1/8-inch thick. Then, you will need to score your puff pastry sheet (you do not need to score the crescent roll pastry dough). Using a sharp knife, create a line about 1-inch from the edge of your sheet of puff pastry that doesn’t quite cut through the dough.
By this time, your zucchini and squash will have released a good amount of excess moisture. You will want to pat them dry with a kitchen towel. Then, place them back in the bowl ’cause it’s time to add some flavor! You’re going to add the following to your squash rounds:
- Lemon zest
- Lemon juice
- Chili flakes
- Minced garlic
- Black pepper
- Dried Italian seasoning
- Extra virgin olive oil
Mix everything together very well so that they are well-combined.
Assemble the tart by spreading your cream cheese filling with about a 1-inch border around the edge. Then, arrange the zucchini and squash in alternative and slightly overlapping rows as shown in the photo. Make sure to maintain about a one inch border around the edge of your pastry sheet whether you’re using crescent roll dough or puff pastry dough.
Then, fold the edges up and over the zucchini and squash rounds. This doesn’t need to be perfect; however, you should take care to crimp and seal the corners, particularly if you are using puff pastry.
For your vegan egg wash, simply whisk together a little plant milk with some extra virgin olive oil. Then brush the tops of your pastry dough with the mixture.
Grate some vegan parmesan over the top of your zucchini and pop it in your preheated oven. Bake for about 12-13 minutes, until your pastry dough is a gorgeous golden brown.
Storing and Reheating This Zucchini Tart.
Leftovers (if there are any!) should be stored in an airtight container in your refrigerator. To reheat your zucchini tart, simply place them in your oven at 425° F for 10 minutes or place it in the microwave.
Want more ways to use up your zucchini? Check out these Five Zucchini Banchan Recipes!
Frequently Asked Questions.
How come my zucchini slices won’t change color in the oven?
If your zucchini are not getting any color in the oven, it’s likely because they did not release enough excess liquid in the “sweating” process or they were not adequately patted dry after sweating.
Can I make this recipe gluten-free?
I haven’t been able to find gluten-free pastry dough, but you can find store-bought puff pastry sheets. Check out the Notes on Substitutions above!
I don’t like spicy food–how spicy is this zucchini tart?
It’s honestly not that spicy; but, the good news is, if you don’t like too much spice, you can cut the amount of red chili flakes in half or avoid it altogether. You can also add twice as much if you really like the heat!
Recipe Card.
30-Minute Easy Cream Cheese Zucchini Tart.
Ingredients
- 6 ounces zucchini, sliced into 1/8-inch thick rounds
- 6 ounces yellow squash, sliced into 1/8-inch thick rounds
- 1 tsp sea salt
- 8 ounces vegan cream cheese
- 2 tbsp Italian seasoning
- 1 tbsp garlic powder
- 1 tbsp maple syrup
- 1 tube vegan crescent rolls (or 1 sheet of vegan puff pastry)
- 2 tbsp extra virgin olive oil
- 1 tbsp red chili flakes
- 2 cloves garlic, minced
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp cracked black pepper
- 2 tbsp plant milk
- 2 tbsp grated vegan parmesan cheese
Instructions
- Preheat your oven to 425° F.
- Place your zucchini and squash rounds in a large mixing bowl. Sprinkle with 1 teaspoon of salt and mix to ensure the squash are evenly coated. Set aside for 10 minutes to let them "sweat" (release excess liquid).
- While your squash are "sweating," make the cream cheese filling by mixing together your cream cheese, 1 tablespoon of Italian seasoning, garlic powder, 1 tablespoon grated parmesan, 1/2 teaspoon of black pepper, and maple syrup. Set aside.
- Next, prepare your pastry dough. Whether you're using vegan crescent roll dough or puff pastry dough, place your dough on a lightly floured surface. Stack 4 pieces of the crescent roll dough on top of each other and, using a rolling pin, roll them out into one rectangular sheet, approximately 16 x 12 inches, so that your sheet is about 1/8-inch thick.
- If you're using puff pastry, it will likely already be a sheet, but you will still have to roll it out a bit. Then score the pastry sheet (only if you're using puff pastry) with a sharp knife approximately 1-inch from the edge.
- Place your pastry sheet on a baking sheet lined with parchment paper.
- To prepare the squash rounds after they have completed sweating, pat them dry with a kitchen towel very well. The more liquid they retain, the harder it will be for them to achieve color in the oven. Then, place them in a dry bowl, together with 1 tablespoon of olive oil, the chili flakes, lemon zest, lemon juice, black pepper, minced garlic, and 1 tablespoon Italian seasoning.
- To assemble the zucchini tart, spread the cream cheese filling so that there is a 1-inch border (or inside the scoring if you're using puff pastry). Next, alternate between the zucchini and yellow squash rounds, and place them, slightly overlapping, in one layer on top of the cream cheese filling. Then, fold the edges of the pastry sheet over the edge of the zucchini rounds, to form a small crust. Make sure to pinch and crimp the corners securely, to ensure the crust does not unfold when baking.
- Whisk together 1 tablespoon of olive oil and plant milk. Using a pastry brush, coat the pastry dough generously. Sprinkle parmesan over squash rounds.
- Place in your preheated oven in the center rack and bake for about 12 to 13 minutes, until your crust is golden brown.
Delicious and, yes, easy. The only comment I want to make is to suggest using 1 tsp (teaspoon) red chili flakes (as pictured, of the kind you might see in pizza parlors in the US). I didn’t use 1 tbsp (tablespoon) and was happy I didn’t. I think this would obliterate the delicate flavors of the squash, not to mention one’s taste buds.