Sun Tart with Pesto, Mozzarella, and Zucchini
This sun-shaped puff pastry tart combines a quick basil pesto, mozzarella, and thin zucchini ribbons for an eye-catching and delicious appetizer perfect for gatherings.
Ingredients
For the Pesto
- 1 bunch basil
- 1/3 cup grated Parmesan (30 g)
- 1/4 cup pine nuts (30 g)
- 1/2 cup olive oil (100 mL, scant)
For the Tart
- 2 sheets puff pastry (typically 1 package, thawed if frozen)
- 9 oz mozzarella (250 g, sliced)
- 1 zucchini shaved into ribbons
Optional Ingredients
- 1 pinch salt (for the pesto, if needed)
- black pepper (lightly over the zucchini layer)
- 1 small garlic clove (adds punch to the pesto)
- 1 tsp lemon zest (brightens pesto)
- 1 egg egg wash (beaten with 1 tsp water for extra shine)
- sesame seeds or extra pine nuts (for topping, optional)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prep the zucchini: Wash and trim the ends. Use a vegetable peeler to shave long ribbons. Pat the ribbons lightly with paper towels if very watery.
- Get the pastry ready: If puff pastry is folded, unfold gently. Let it sit at room temperature if it cracks. Puff pastry should be cold-but-pliable.
- Slice mozzarella into thin slices for even melting.
Mixing / Assembling
- To make the pesto, add basil, Parmesan, pine nuts, and olive oil to a blender or food processor and blend until mostly smooth.
- Taste and adjust seasoning with salt, pepper, or lemon zest if needed.
Cooking / Baking
- Build the sun tart by placing one puff pastry sheet on the parchment-lined baking sheet.
- Layer mozzarella slices and zucchini ribbons, then spread pesto on the second puff pastry sheet and place it on top.
- Using a glass, mark a circle in the center. Cut from the edge of the glass outward into 16 rays.
- Twist each strip of dough 2–3 times.
- Optional: Brush lightly with egg wash and bake for about 25 minutes or until golden and puffed.
Resting / Finishing
- Let the tart rest for 5–10 minutes before serving. Add fresh basil leaves on top if desired.
Notes
Keep puff pastry cold until baking to avoid leaks. Pat zucchini dry to prevent a soggy center. A pizza cutter makes clean cuts.