Zucchini Onion Tart Recipe – Easy Puff Pastry & Sour Cream Bake

Last Updated on 4 months by Neha Deshmukh

Zucchini Onion Tart Recipe – Easy Puff Pastry & Sour Cream Bake

Hey everyone! I’m so excited to share this incredibly easy and delicious Zucchini Onion Tart with you. It’s one of those recipes that just feels like a warm hug – comforting, flavorful, and perfect for a light lunch, brunch, or even a simple weeknight dinner. I first made this when I was craving something savory and fresh, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This tart is a winner for so many reasons. It’s quick to put together – seriously, from start to finish, you’re looking at around 30 minutes. The combination of sweet caramelized onions, tender zucchini, and a tangy sour cream base is just divine. Plus, using store-bought puff pastry makes it incredibly approachable, even if you’re not a seasoned baker. It’s a beautiful dish that tastes even better than it looks!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 sheet store-bought puff pastry
• 1 medium zucchini
• 4 oz sour cream
• 2 eggs
• 1 tablespoon oil
• 2 fresh thyme sprigs
• 0.5 teaspoon paprika
• 1 small onion
• 1 teaspoon salt
• Parmesan cheese (for sprinkling)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Puff Pastry: Store-bought is absolutely fine (and what I usually use!). But if you’re feeling ambitious, homemade puff pastry is amazing. Just be prepared for a bit more work.
• Zucchini Varieties: I love using regular green zucchini for this, but yellow squash would also work beautifully. Feel free to experiment!
• Sour Cream: Full-fat sour cream gives the richest flavor and creamiest texture. However, you can use low-fat if you prefer – it will still be delicious.
• Thyme: Fresh thyme is best, but if you only have dried, use about 1 teaspoon. The flavor won’t be quite as vibrant, but it’ll still be lovely.
• Parmesan: Freshly grated Parmesan is always best. Pre-grated cheese often contains cellulose, which can affect how it melts. A microplane is your friend here!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice the onion and caramelize it in a pan with oil and ½ teaspoon salt. This takes a little patience, but trust me, it’s worth it! Set aside once beautifully golden and sweet.
2. Preheat your oven to 400°F (200°C).
3. Gently roll out the puff pastry on a baking sheet. Score a 1-inch border around the edge (don’t cut all the way through!), and prick the center all over with a fork. This prevents it from puffing up too much in the middle. Bake for 15 minutes, until lightly golden.
4. Once it’s pre-baked, gently press the puffed center of the pastry with a glass to flatten it out.
5. Now, spiralize, ribbon, or thinly slice the zucchini using a spiralizer, peeler, or knife. I find a spiralizer makes it look extra pretty, but a peeler works just as well!
6. In a bowl, whisk together the sour cream, 1 egg, remaining salt, paprika, and thyme leaves.
7. Spread the sour cream mixture evenly over the pastry base. Then, layer the zucchini and caramelized onions on top.
8. Brush the pastry edges with a beaten egg – this gives them a gorgeous golden finish.
9. Bake for another 15-17 minutes, until the crust is crisp and golden brown and the filling is set.
10. Sprinkle generously with Parmesan cheese, let cool for 5 minutes, slice, and serve!

Expert Tips

Want to take this tart to the next level? Here are a few of my go-to tricks:

• Perfectly Caramelized Onions: Low and slow is the key! Cook the onions over medium-low heat for at least 20-30 minutes, stirring occasionally, until they are deeply golden and sweet.
• Preventing a Soggy Tart Base: Make sure your zucchini isn’t too wet. You can gently squeeze out any excess moisture with a clean kitchen towel after slicing.
• Achieving a Golden-Brown Crust: The egg wash is crucial! It helps the pastry brown beautifully.

Variations

This recipe is super versatile. Here are a few ways to customize it:

• Vegan Adaptation: My friend Sarah is vegan and loves this tart! Simply use plant-based sour cream and vegan puff pastry, and omit the Parmesan cheese. Nutritional yeast can add a cheesy flavor.
• Gluten-Free Adaptation: If you need a gluten-free option, use gluten-free puff pastry. There are some great brands available now.
• Spice Level: For a little kick, add a pinch of red pepper flakes to the sour cream mixture. My husband loves this!
• Festival Adaptation: This tart is perfect for a brunch spread or a light lunch at a potluck. It’s always a crowd-pleaser.

Serving Suggestions

This tart is delicious on its own, but it also pairs well with a simple green salad or a side of roasted vegetables. A glass of crisp white wine is the perfect accompaniment.

Storage Instructions

Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

1. Can I make this tart ahead of time?

You can pre-bake the puff pastry base a day ahead and store it in an airtight container. Then, just add the filling and bake when you’re ready to serve.

2. What’s the best way to spiralize/slice the zucchini?

A spiralizer is fun, but a peeler or a sharp knife works just fine! Aim for thin, even slices.

3. Can I use a different type of onion?

Absolutely! Red onion or shallots would also be delicious.

4. Can I freeze leftover tart?

While it’s best enjoyed fresh, you can freeze leftover tart. Wrap it tightly in plastic wrap and then foil. Reheat from frozen in the oven.

5. What can I substitute for Parmesan cheese?

Pecorino Romano or Asiago cheese are good substitutes. You could also use a sprinkle of toasted pine nuts for a different texture.

6. My puff pastry didn’t puff up – what went wrong?

Make sure your puff pastry is cold when you start working with it. Also, don’t overwork the dough. Pricking the center with a fork helps prevent it from puffing up too much.

Enjoy! I hope you love this Zucchini Onion Tart as much as I do. Let me know in the comments if you try it and how it turns out!