The creamy zucchini and leek savory tart in puff pastry is a simple and tasty recipe, perfect for a quick dinner or a light lunch. The crispy puff pastry base encloses a soft and flavorful filling prepared with zucchini, leeks, eggs and Parmesan.
The contrast between the delicacy of the zucchini and the stronger flavor of the leek makes this savory tart balanced and very inviting. It’s a practical preparation thanks to the use of ready-made puff pastry, and it can be enjoyed hot or at room temperature.
Also great to prepare in advance, it is a versatile solution to serve in slices for the whole family or to offer for an aperitif or buffet.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 6-8 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the creamy zucchini and leek savory tart in puff pastry:
- 1 roll round puff pastry sheet
- 1 leek
- 5 medium light green zucchini
- 4 medium eggs
- 3 tbsp grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for the creamy zucchini and leek savory tart in puff pastry:
- 1 Frying pan non-stick
- 1 Bowl
- 1 Non-stick baking pan diameter 8.75/9.5 in
- 1 Knife sharp
Steps for preparing and baking the creamy zucchini and leek savory tart in puff pastry:
To prepare the zucchini and leek savory tart, start by cleaning the leek: remove the tougher outer leaves, cut it in half lengthwise and then into thin slices.
In a large frying pan pour the extra virgin olive oil, add the leek and let it soften over low heat, stirring occasionally, until it becomes tender.Meanwhile, wash the zucchinis thoroughly, trim the ends and slice them thinly. Add the zucchinis to the leeks, salt and pepper, and continue cooking until they are very soft. If necessary you can add a little warm water, but make sure the final mixture is dry.
Once ready, let the vegetables cool completely.In a bowl beat the eggs with the grated Parmesan, then add the now-cold zucchinis and leeks. Mix everything well and adjust salt and pepper.
Unroll the puff pastry in a round baking pan leaving the parchment paper, then prick the bottom with a fork. Pour in the filling and level it with a spoon. Slightly fold the edges of the pastry to form a rim.Bake in a preheated static oven at 356°F for about 30 minutes, until the surface is nicely golden.
Let it cool slightly before serving: it is great both hot and at room temperature.How to prevent the zucchini savory tart from becoming watery?
The zucchinis must be cooked well in the pan until all the water has evaporated and left to cool before adding them to the eggs. The filling must be dry to prevent the pastry from getting soggy.
Tips for a perfect result
– Let the zucchinis cool completely before mixing them with the eggs: this will prevent the mixture from becoming too runny.
– The filling must be very dry, otherwise the pastry risks remaining damp on the bottom. – If you want a richer version, you can add cubes of melting cheese such as scamorza or mozzarella.
FAQ (Questions and Answers)
Why is the bottoms of my zucchini and leek savory tart still raw?
This happens when the filling is too wet or the oven is not hot enough. To avoid it, dry the zucchinis well in the pan and bake the tart on the lower rack of the oven.
Is it better to bake the savory tart in a conventional or convection oven?
Conventional oven is better for even cooking. If you use convection, lower the temperature to 338°F to prevent the surface from drying out too much.
Can I make the zucchini and leek savory tart without preheating the oven?
It is not recommended: a preheated oven helps the puff pastry cook properly and become crispy right away.
Can the zucchini and leek savory tart be frozen?
Yes, it’s best to freeze it already baked and cut into slices, then reheat in the oven at the time of serving.
What can I substitute for leek in the savory tart?
deciso, mentre lo scalogno è più delicato e leggermente dolce, molto simile al porro.
In ogni caso, fateli appassire bene in padella prima di unirli alle zucchine, così otterrete un ripieno più morbido e digeribile.
