Gluten Free Three Cheese Zucchini Tart

Three Cheese Zucchini Tart

Three Cheese Zucchini Tart

The leftovers can be refrigerated, and either served cold or reheated in a 350°F oven for 15 minutes.


  • 1 Package of Geefree Puff Pastry Dough

  • Gluten-Free flour for dusting

  • Zucchini
  • 1 ½ lbs. Zucchini, unpeeled and sliced 1/8th thick (3mm blade on food processor can do this)

  • 1 tsp Kosher Salt

  • 2 TBSP Olive Oil, divided

  • Three Cheese Filling
  • 8 oz Cream Cheese, room temperature

  • 2 cloves garlic, minced

  • ¼ tsp Thyme, dried

  • 1/8th tsp Black Pepper, freshly ground

  • ½ Cup Parmesan Cheese, freshly grated

  • ½ Cup Mozzarella Cheese, Low Moisture, Part Skim, shredded

  • 1 TBSP Heavy Cream (optional)


  • Bring dough to room temperature. Dust the countertop.

  • On a sugared work surface, roll pastry to 12 ½” X 8 ½” rectangle, about 1/8th” thick. Transfer to a parchment lined sheet pan.

  • Using a pizza wheel or a sharp knife, cut 6, 12 ½” X 1” strips and 6, 8 ½”X 1” strips for the perimeter of the rectangle.

  • Brush a 1” border of egg wash around perimeter of dough and top of strips, overlapping corners and trimming ends to fit. Lightly pressing each layer of strip to adhere. You can put a design on the top layer then egg wash.

  • Keep tart refrigerated while preparing the zucchini.

  • Zucchini
  • Place the sliced zucchini in a colander set over a plate/sink. Toss with 1 tsp of salt. Let sit for 30 minutes.

  • Place zucchini slices in a single layer on paper towels. Blot well with additional paper towels to remove as much moisture as possible.

  • Transfer zucchini to a bowl and toss with 1 TBSP olive oil.

  • Take dough out of refrigerator.

  • Preheat oven to 400°F.

  • Three Cheese Filling
  • In a large bowl, add cream cheese, garlic, thyme, pepper, and parmesan cheese. Beat with electric mixer until well combined and smooth, about 1 minute. Add 1 TBSP of heavy cream if mixture is too thick.

  • Spread cheese mixture over the dough to within ¼” of the edges. Sprinkle on mozzarella cheese.

  • Layer zucchini slices in tightly overlapping circles starting where the filling is. Continue layering zucchini until entire tart is covered. Sprinkle or brush on remaining 1 TBSP olive oil.

  • Bake in a preheated 400°F oven for 40-45 minutes, or until crust is golden brown.

  • Cut into squares and serve.