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Zucchini Tart

Zucchini Tart
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes


  • 1 sheet of frozen puff pastry cut into two, thawed
  • 2 small zucchini, thinly sliced
  • Sea salt
  • Black pepper
  • Extra virgin olive oil, for drizzling
  • 6 fresh sage leaves
  • Rokeby Farms Natural Probiotic Yoghurt, for drizzling
  • 150g Ricotta cheese, crumbed on top (optional)


  1. Preheat oven to 200°C. Cut each pastry sheet in half, lightly prick the pastry with a fork and, using a knife, gently score a 1.5cm border around the edge of each rectangle.
  2. Top the pastry with the zucchini. Sprinkle with salt and pepper and drizzle with the oil.
  3. Place on baking trays lined with non-stick baking paper and bake for 18 minutes.
  4. Add sage leaves to tarts. Bake for a further 2 minutes or until the pastry is golden and cooked.
  5. Drizzle with Rokeby Farms Natural Probiotic Yoghurt and serve with a fresh garden salad or enjoy on its own!

Watch how to make it…