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Colin Fassnidge's tomato and zucchini tart

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For a flavoursome family meal, whip up this tomato and zucchini tart. It pairs crispy puff pastry with fresh produce and herbs.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes


  • 1 sheet frozen puff pastry, just thawed
  • 1 jar tomato passata
  • 5 medium tomatoes, sliced
  • 2 medium zucchini, peeled into ribbons
  • 1 large handful chard or kale, torn into pieces
  • 1 small handful tarragon, thinly sliced
  • 50ml olive oil
  • Chives, to serve
  • Curly-leaf parsley, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200˚C (180˚C fan-forced). Line a baking tray with baking paper. Place the pastry sheet on the lined tray. Use a small sharp knife to lightly score a ridge around the sides, about 3cm in from the edge. Spoon some of the passata onto the pastry, not going over the ridge and leaving a border to allow it to rise. Arrange the tomato over the passata.
  2. Step 2

    In a large bowl, lightly toss the zucchini, chard or kale, basil, tarragon and oil (reserving some of the herbs to use as a garnish). Season. Arrange the zucchini mixture over the tomato.
  3. Step 3

    Bake for 20-30 mins or until the pastry is golden and the tart is bubbling. Garnish with the chives, parsley and reserved herbs. Serve.