Introduction

This sun-shaped puff pastry tart is the kind of recipe that looks like it took hours—yet it’s built from simple ingredients and a clever twist-and-bake technique. You’ll make a quick basil pesto (or blend it in minutes), layer it with mozzarella and thin zucchini ribbons, then sandwich everything between two sheets of puff pastry. After a few strategic cuts, each strip is twisted into a “sun ray,” creating an eye-catching appetizer that’s flaky on the outside and cheesy-herby inside.

The flavor profile is bright and savory: fresh basil, nutty Parmesan, rich olive oil, and creamy mozzarella, balanced by the mild freshness of zucchini. Because it’s baked as one large “pull-apart” tart, it’s perfect for gatherings—guests can simply grab a twisted ray and enjoy it without needing plates or utensils.

This is also a smart recipe for busy days. Puff pastry does most of the work for you, and the bake time is hands-off. Serve it warm for the best cheese pull, or let it cool slightly for clean, neat pieces that still stay tender and flavorful.

Why You’ll Love This Recipe

• Show-stopper look, easy method: The sun shape is impressive, but the steps are simple and repeatable.
• Flaky + cheesy + herby: Crisp pastry layers wrap around melty mozzarella and fragrant pesto.
• Great for sharing: It’s naturally portioned into “rays,” making it ideal for parties and snack boards.
• Customizable: Swap nuts, cheeses, herbs, or veggies depending on what you have.

Equipment

• Baking sheet (standard half-sheet pan)
• Parchment paper
• Blender or food processor (for pesto)
• Cutting board
• Knife
• Vegetable peeler or mandoline (for zucchini ribbons)
• Measuring cups and spoons
• Spoon or spatula
• Rolling pin (optional, if pastry needs slight rolling)
• A drinking glass (to mark the center)
• Pizza cutter or sharp knife (for clean pastry cuts)

Ingredients

Main Ingredients

For the pesto
• 1 bunch basil
• 1/3 cup (30 g) grated Parmesan
• 1/4 cup (30 g) pine nuts
• Scant 1/2 cup (100 mL) olive oil

For the tart
• 2 sheets puff pastry (typically 1 package), thawed if frozen
• 9 oz (250 g) mozzarella, sliced
• 1 zucchini, shaved into ribbons

Optional Ingredients

• Pinch of salt (for the pesto, if needed)
• Black pepper (lightly over the zucchini layer)
• 1 small garlic clove (adds punch to the pesto)
• Lemon zest (brightens pesto)
• Egg wash (1 egg beaten with 1 tsp water) for extra shine
• Sesame seeds or extra pine nuts for topping (optional)

Instructions

Step 1: Preparation

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prep the zucchini: Wash and trim the ends. Use a vegetable peeler to shave long ribbons. If the zucchini is very watery, pat the ribbons lightly with paper towels so the pastry stays crisp.

3. Get the pastry ready: If your puff pastry is folded, unfold gently. If it cracks, let it sit at room temperature for a few more minutes. Puff pastry should be cold-but-pliable, not soft and sticky.

4. Slice mozzarella: Aim for thin slices so they melt evenly and don’t create thick puddles of moisture.

Step 2: Mixing / Assembling

Make the pesto (quick blend)

1. Add basil, Parmesan, pine nuts, and olive oil to a blender or food processor.

2. Blend until mostly smooth. You can keep it slightly textured—pesto with a little grain feels more “homemade” and spreads nicely.

3. Taste and adjust if you like: a pinch of salt, a crack of pepper, or a touch of lemon zest can make the basil pop (optional).

Texture note: Your pesto should be thick enough to spread, not watery. If it seems too thin, blend in a little extra Parmesan or a few more pine nuts. If it’s too thick to spread, add a tiny splash of olive oil.

Step 3: Cooking / Baking

Build the sun tart

1. Place one puff pastry sheet on the parchment-lined baking sheet. If needed, roll it slightly to smooth seams and create an even thickness.

2. Layer the filling:

   • Arrange mozzarella slices over the pastry, keeping a small border around the edges (about 1/2 inch / 1 cm).

   • Add zucchini ribbons on top. You can lay them in loose waves or spirals so they distribute evenly.

3. Spread the pesto on the second puff pastry sheet (spread it evenly across the surface).

4. Carefully place the pesto-covered sheet on top of the filling so the pesto faces inward (pesto side touching the zucchini/mozzarella). Gently press around the edges to help seal.

Shape the “sun”

1. Place a glass upside down in the center of the tart. This marks a circle you won’t cut through—your “sun core.”

2. Using a sharp knife or pizza cutter, cut from the edge of the glass outward to the edge of the pastry:

   • First cut into 4 equal sections,

   • Then cut each quarter into 8,

   • Then cut again into 16 total rays.

3. Twist each strip of dough: pick up one strip and twist it 2–3 times, then lay it back down. Repeat all the way around.

Bake

1. Optional: Brush the top lightly with egg wash for a glossy, bakery-style finish.

2. Bake at 375°F (190°C) for about 25 minutes, or until deeply golden and visibly puffed.

3. Let it rest 5–10 minutes before serving—this helps the cheese set slightly so the rays stay intact when pulled.

Step 4: Resting / Finishing

Once out of the oven, the pastry will be delicate and very hot. Let it cool briefly so the layers stabilize. If you want a fresher basil aroma, add a few torn basil leaves on top right before serving. Serve warm for the best melt and aroma.

Tips & Notes

• Best crispness: Keep puff pastry cold until baking. Warm pastry can leak butter and bake unevenly.
• Avoid a soggy center: Pat zucchini dry and use thin mozzarella slices. Too much moisture can soften the bottom.
• Cut cleanly: A pizza cutter makes quick, confident cuts without dragging the layers.
• Don’t skip the center circle: The glass-marked center helps the rays stay attached and gives the tart its signature sun look.
• Even browning: If your oven runs hot, rotate the pan at the 15-minute mark.

Variations

Ingredient Variations

• Nut swaps: Use walnuts, almonds, or cashews instead of pine nuts (flavor changes slightly but still delicious).
• Cheese changes: Try provolone for extra melt, or a mix of mozzarella + Parmesan for deeper savoriness.
• Veggie swaps: Replace zucchini with thin tomato slices (pat dry), spinach (squeezed dry), or roasted red peppers (drained well).
• Extra flavor: Add a thin layer of sun-dried tomatoes (chopped) or a pinch of chili flakes inside.

Protein Alternatives

• Add thin slices of smoked salmon or cooked chicken (small amounts) inside—just keep layers thin to prevent steam pockets.
• Add prosciutto slices for a salty bite (also helps keep moisture low).

Dietary Variations

• Vegetarian: This recipe is already vegetarian.
• Gluten-free: Use gluten-free puff pastry if available (results vary by brand).
• Dairy-free: Use dairy-free puff pastry, vegan cheese, and a basil sauce made with nuts + olive oil + nutritional yeast (instead of Parmesan).

Storage & Make-Ahead

• How to store leftovers: Cool completely, then store in an airtight container.
• Refrigerator duration: Up to 3 days.
• Freezer instructions: Freeze baked rays in a sealed container up to 1 month. Thaw in the fridge and reheat in the oven.
• Make-ahead tips:

• You can blend the pesto 1–2 days ahead and refrigerate it.

• Assemble the tart, keep it chilled, and bake when ready (best within a few hours so pastry stays cold).

Serving Suggestions

• Serve as a party appetizer with olives, pickles, and a simple tomato salad.
• Pair with a green salad (lemon vinaigrette works beautifully with basil pesto).
• Add a small bowl of marinara or a lemony yogurt dip for dunking.
• For a full meal, serve alongside soup (tomato, minestrone, or vegetable soup are great matches).
• Beverage pairing: sparkling water with lemon, iced tea, or a crisp white wine.

Time Breakdown

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Baking time: 25 mins
• Chilling Time: —
• Rising Time: —
• Marinating Time: —
• Total Time: 45 mins

Servings : 6

Nutritional Information (Per Serving)

(Estimates will vary depending on puff pastry brand and exact amounts used.)
• Calories: ~560 kcal
• Protein: ~18 g
• Carbohydrates: ~34 g
• Fat: ~40 g
• Sodium: ~650 mg

Frequently Asked Questions

Can I use leftovers or substitutions?
Yes. You can swap pine nuts for walnuts or almonds, and Parmesan for another hard cheese. If you have leftover pesto, you can spread it inside the pastry and reduce the blended amount. For zucchini, any thin, low-moisture veggie works well (roasted peppers are especially good).

Can I make this recipe ahead of time?
Yes. Make the pesto ahead, or assemble the whole tart and keep it chilled until baking. The key is keeping puff pastry cold so it bakes tall and flaky.

How do I reheat it properly?
Reheat in the oven at 350°F (175°C) for 8–12 minutes until the pastry crisps again. Avoid the microwave if you want flakiness—it can make pastry soft.

Can I freeze this recipe?
Yes. Freeze baked pieces and reheat in the oven for best results. The texture stays surprisingly good if you re-crisp it in dry heat.

Conclusion

This sun tart is proof that you can get bakery-level results with everyday ingredients. The pesto brings bold basil flavor, the mozzarella melts into creamy pockets, and the zucchini keeps everything fresh and balanced—while puff pastry delivers that irresistible crisp, flaky finish. Make it once for guests and it instantly becomes a repeat recipe: quick enough for a weekday, special enough for a celebration.