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A Late Summer Tomato Tart

Hello loves and welcome back to the blog!

Summer is slipping right on by, but I am determined to enjoy every last bit of it before I break out my pumpkins and start really getting ready for the cozy season. And while my Tik Tok and Instagram feed might be filled with videos of people making pumpkin spice recipes already, my zucchinis are telling another story entirely about what season it is!

I love cooking and baking with seasonal ingredients that are locally sourced or that I've grown myself. And I'm still enjoying the freshness of summer produce in the meals I've been making for our family.

On the menu tonight: tomato and zucchini galette on puff pastry - fresh, summery goodness!

Check out my latest reel on Instagram making this delicious tart!





-Puff Pastry -Ricotta Cheese




-Parmesan Cheese


  1. Chop tomatoes, zucchini and onions in rounds.

  2. Spread ricotta on thawed puff pastry. (I used Kite Hill vegan ricotta, but regular ricotta would work as well.)

  3. Dollop pesto on top of ricotta and spread to each corner.

  4. Top with tomatoes, onions, and zucchini.

  5. Sprinkle olive oil and salt on top.

  6. Fold edges of puff pastry over to create a crust.

  7. Bake at 350 degrees for 25 minutes (adjust to your oven!)

  8. Remove from oven and top with freshly grated parmesan cheese and a drizzle of honey.


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