If you need to organize a rustic dinner or a garden or terrace buffet, I recommend including this savory zucchini and spring onion tart in your menu. It is very easy to prepare, original, and truly appetizing. Cut it into squares and serve it on a nice cutting board: its success is guaranteed.

Other savory tarts based on zucchini:

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for the Savory Zucchini Tart

1 sheet puff pastry (rectangular)
7 oz zucchini (net weight without waste)
4 spring onions (small)
3.5 oz feta cheese
1.8 oz Taggiasca olives
oregano
extra virgin olive oil
salt
black pepper

Tools

1 Baking Pan oven

Preparation of the Savory Zucchini Tart

Unroll the sheet of puff pastry and place it on a baking pan, keeping it on the parchment paper provided in the package. Slightly fold the edges inward and prick the bottom with a fork. Then transfer the pan to the refrigerator for at least half an hour.
Trim the zucchini, wash it, pat dry with paper towels, and cut into sticks.
Remove the roots and part of the stems from the spring onions. Wash, dry, and cut them into quarters lengthwise.
Coarsely crumble the feta cheese and distribute it on the tart’s base.
Add the zucchini sticks and spring onions. Salt and pepper to taste.
Then distribute the Taggiasca olives here and there, sprinkle everything with plenty of oregano, and drizzle with a little olive oil.
Bake the savory zucchini and spring onion tart in a preheated static oven at 392°F for about 25 minutes. Remove from oven and let it cool slightly before serving. Enjoy! Paola
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