Zucchini Tart with Bacon and Pine Nuts

Top view of a zucchini tart topped with bacon, zucchini flowers and pine nuts.
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This zucchini tart recipe is a celebration of seasonal ingredients! A light dinner or healthy lunch brimming with the flavors of summer, topped with fresh zucchini blossoms, smoky bacon, pine nuts, and a touch of honey and rosemary.



  • 1 sheet frozen puff pastry, thawed
  • 45 medium zucchini with blossoms
  • 1/2 cup thick-cut bacon, cut in cubes
  • 1/2 cup pine nuts
  • 1 1/2 cup shredded Swiss cheese
  • 1/2 tablespoon honey
  • 1 rosemary sprig
  • Generous pinch kosher salt
  • A few shakes of ground black pepper


Prep your tools. Preheat the oven to 375F degrees. Line a baking sheet with parchment paper.

Prep zucchini and blossoms. Rinse the zucchini to remove any dirt. Remove pollen stamens from the blossoms, cut zucchinis lengthwise.

Assemble tart layers. Sprinkle the lined baking sheet with honey, salt and pepper. Add half of the bacon and half of the pine nuts. Remove some of the rosemary leaves and sprinkle them on top, then arrange the zucchini slices and zucchini blossoms on the baking sheet. Add rest of bacon and pine nuts. Sprinkle with shredded cheese.

Add puff pastry on top. Roll out puff pastry and place on the top of the veggies in the baking sheet. With a knife, prick a few holes in the pastry to allow steam to escape.

Bake for 15 minutes. Then cover with another piece of parchment paper and place another baking sheet on the top to keep the pastry from puffing.

Bake for another 10 minutes. Or until golden.

Cool and serve. Let the tart cool then invert the tart onto the second baking sheet. Slice and serve drizzled with more honey, if desired.

Keywords: zucchini blossoms, zucchini flower recipe, summer squash recipes, zucchini tart