French Zucchini Tart with Boursin

If you're looking for a recipe that feels effortlessly elegant, this French Zucchini Tart is it. Made with buttery puff pastry, creamy Boursin cheese, thinly sliced zucchini, and freshly grated Parmesan, it's the kind of dish that looks like it came from a charming French café but takes just minutes to assemble.

During the summer months, when zucchini is overflowing in the garden or piled high at the farmers market, this tart is one of my favorite ways to let it shine. The rich, herby Boursin melts into a luscious layer beneath the zucchini while the pastry bakes into flaky, golden perfection.

Whether you're hosting brunch, setting out appetizers for a backyard gathering, or serving a light lunch on the patio, this tart is always one of the first things to disappear.

Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 55 minutes

What you'll need: Serves 6-8

For the Tart:
1 sheet frozen puff pastry, thawed
1 (5.2-ounce) package Garlic & Fine Herbs Boursin cheese, softened
2 medium zucchini, sliced into very thin rounds (a mandoline works best)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup freshly grated Parmesan cheese
1 egg, beaten (for egg wash)

For Garnish: *optional
Fresh basil leaves
Fresh thyme
Lemon zest
Hot honey
Flaky sea salt

How to make it:
1: Prep the zucchini: Slice the zucchini into very thin rounds. Lay the slices on paper towels and sprinkle lightly with kosher salt. Let them rest for 15–20 minutes to draw out excess moisture, then pat completely dry.

2: Prepare the pastry: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Unfold the puff pastry and gently roll it into approximately a 10 x 14-inch rectangle. Using a knife, lightly score a 1-inch border around the edges without cutting all the way through. This creates the raised crust. Prick the center several times with a fork.

4: Assemble the tart: Spread the softened Boursin evenly inside the scored border. In a bowl, toss the zucchini slices with olive oil and just a pinch of salt. Arrange the zucchini in slightly overlapping rows or circles over the bourison. Sprinkle with Parmesan cheese. Brush the outer pastry border with the beaten egg.

5: Bake: Bake for 30–35 minutes, or until the puff pastry is deeply golden and flaky and the zucchini is tender with lightly caramelized edges. If needed, broil for 1–2 minutes at the end for extra color.

6: Finish and serve: Allow the tart to cool for about 10 minutes before slicing. Finish with fresh basil, thyme leaves, a little lemon zest, flaky sea salt, and an optional drizzle of hot honey for a sweet-savory finish. Serve warm or at room temperature.

Tips:

  • A mandoline creates paper-thin zucchini slices for the prettiest presentation.

  • Don't skip salting the zucchini—it helps prevent a soggy tart.

  • Let the Boursin soften before spreading so it doesn't tear the pastry.

  • Freshly grated Parmesan melts better and adds a richer flavor than pre-shredded cheese.

  • This tart is just as delicious served at room temperature, making it ideal for entertaining.

Serving Ideas:

This French Zucchini Tart pairs beautifully with:

  • A simple arugula salad with lemon vinaigrette

  • Fresh peaches or melon

  • Grilled chicken or salmon

  • Chilled rosé or Sauvignon Blanc

  • Sparkling lemonade with fresh mint

Recipe Variations:

  • Add thin slices of heirloom tomatoes during the last 10 minutes of baking.

  • Add shaved asparagus.

  • Layer ribbons of prosciutto over the tart after it comes out of the oven.

  • Swap the Boursin for ricotta or whipped goat cheese.

  • Sprinkle toasted pine nuts over the finished tart for extra crunch.

  • Add fresh dill for a brighter, garden-inspired flavor.

Frequently Asked Questions:

Can I make this ahead of time?
Yes. While it's best enjoyed fresh, it can be baked several hours ahead and served at room temperature.

What flavor of Boursin works best?
Garlic & Fine Herbs complements the zucchini beautifully, but Shallot & Chive is another delicious option.

Can I use yellow squash?
Absolutely. A combination of zucchini and yellow squash creates an especially beautiful presentation.

Why is my tart watery?
Zucchini naturally contains a lot of moisture. Salting the slices before assembling the tart and patting them dry thoroughly is the key to keeping the pastry crisp.

Can I use homemade pastry?
Yes! Homemade puff pastry or your favorite all-butter pie dough both work wonderfully.

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a 350°F oven for 8–10 minutes to crisp the pastry again. Avoid microwaving, as it will soften the crust.