Zucchini Cream Cheese Tart

Vegan Zucchini Cream Cheese Tart

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 35-45 minutes; Yield: 12 or 24 small bites (depending on how small you want them!)


  • 1 sheet puff pastry
  • 1 medium zucchini
  • 1 green onion
  • 1 package of vegan cream cheese (I used Kite Hill)
  • salt, to taste
  • pepper, to taste
  • dried oregano or basil, to taste
  • extra virgin olive oil


  1. Preheat oven to 350F & thaw the puff pastry per package instructions.
  2. Slice the zucchini into thin rounds (no need to salt/ weep).
  3. Chop the green onion into small rounds.
  4. Once the puff pastry is thaw, lay it on a parchment covered baking tray and spread a thin, even layer of vegan cream cheese (should be about a half package).
  5. Add the zucchini rounds and green onion.
  6. Drizzle a healthy amount of olive oil over the vegetables.
  7. Add salt, pepper and any herbs, to taste.
  8. Bake for 35-45 minutes until the pastry is golden brown.
  9. Let cool for 10 minutes.
  10. Cut into small squares and enjoy!

Zucchini Cream Cheese Tart with Puff Pastry