Rose Zucchini Tartlets

Rose Zucchini Tartlets are easy and elegant appetizers or teatime savories. They are simple to make with a handful of ingredients, such as puff pastry, zucchini, summer squash, olive oil, summer seasonings, and herbs. These bite-size appetizers are a delicious way to celebrate the season!

What I Love About Rose Zucchini Tartlets

I love easy summer appetizers, like strawberry bruschetta and these summer savory tarts, but there is something very special about rose zucchini tartlets! They are perfect for afternoon tea but also for summer garden parties and dinner parties. Here are a few more reasons:

• Easy to make: With a handful of ingredients like puff pastry, these bite-size puff pastry appetizers are simple but stand out on your serving tray.
• Seasonal: This dish is perfect for summer al fresco dining, entertaining, or on a three-tier tray for teatime. It features late summer produce like zucchini and summer squash.
• Delicious: Puff pastry brushed with olive oil, Parmesan cheese, and herbs.

Ingredients for Rose Zucchini Tartlets

These easy appetizers or teatime savories require only a handful of ingredients. Measurements are in the printable recipe card at the bottom of this post, but here is the list of what you need:

• Frozen puff pastry, thawed. All-butter puff pastry is extra delicious, but any you have on hand works equally well.
• Olive oil
• Grated Parmesan
• Italian seasoning: You can also use a 50/50 mix of dried basil and oregano or substitute Herbs de Provence, which, depending on the brand, can lend a floral note to the tartlets. You can also use fresh herbs like basil, parsley, oregano, and thyme.
• Squash: Zucchini and summer squash.

How to Make Zucchini Tartlets

Preheat the oven to 400 degrees F and spray a muffin tin with nonstick cooking spray.

Step 1: Roll the Pastry

Roll the thawed puff pastry into a rectangle about 14 inches long on a lightly floured work surface or parchment paper. Brush lightly with olive oil and sprinkle evenly with Italian seasoning, Parmesan cheese, salt, and pepper. Cut into 2-inch-wide strips.

Step 2: Roll zucchini roses

Shingle alternating yellow and green slices of squash and zucchini along the length of each strip of puff pastry. Be sure to leave half the pastry strip uncovered, allowing the green and yellow squash to hang slightly over one edge. Fold the uncovered dough over the squash and pinch each end to seal.

Beginning at one end, roll each strip into a spiral and place it in the prepared muffin tin. Lightly brush the tops of the tartlets with olive oil.

Step 3: Bake the tartlets

Bake until the crusts are lightly puffed and browned and the squash is tender and browned, about 30-35 minutes. Let cool slightly and serve warm.

Kitchen Tools

You won’t need many kitchen tools to make these simple vegetarian tartlets. They are baked in a standard-size muffin tin, and the pastry can be cut using a pastry wheel or pizza cutter. A basting brush is needed to brush olive oil on the pastry and tartlet tops before baking, and a small handheld mandolin makes cutting the squash a breeze!

Zucchini Tartlets Adaptations

This recipe is simple to adapt seasoning, as mentioned in the ingredients section, and also the serving amounts. While this recipe makes about 8 tartlets using 1 puff pastry sheet, you can easily double the recipe and use 2 pastry sheets to yield about 16 servings. By rolling the pastry a bit thinner, you may be able to increase the servings.

Can You Bake Puff Pastry Ahead?

While they are always best the day they are baked, you can make them the day before serving. To help keep them crisp, let them cool completely. Then, wrap them in foil or plastic to prevent added humidity and refrigerate them in an airtight container.

How Do You Reheat Puff Pastry Appetizers?

1. Preheat oven or toaster oven to 350 degrees.
2. Cover with foil and bake for 5-10 minutes or until warmed through.
3. Remove the foil and bake until crisp, about 3-5 minutes more. Watch them carefully.