Mini Zucchini Tarts

Mini Zucchini Tarts are a great way to turn simple ingredients into something that looks and tastes a little more special. Buttery pie crust, a soft leek filling, and thin slices of zucchini on top bake into a savory bite that works just as well for brunch as it does for appetizers.

What makes these tarts worth making is how versatile and approachable they are. The zucchini adds a fresh, light flavor that balances the richness of the filling, making them perfect for parties, brunch spreads, or casual snacking. They’re easy to prep ahead and bake just before serving, which makes them especially helpful when you’re hosting.

Helpful Tips

• Slice zucchini thinly: Thin slices cook evenly and soften nicely without making the tarts watery.
• Don’t overfill the shells: Keep the filling level just below the edge so everything bakes evenly and doesn’t spill over.
• Bake until golden: Look for lightly browned edges on both the pastry and zucchini for the best texture and flavor.

Here are the mini tart pans I used (afflilate link).

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Mini Zucchini Tarts

Buttery pie crust, a soft leek filling, and thin slices of zucchini on top bake into a savory bite.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 8 tarts

Calories 278 kcal

Equipment

• 8 Mini tart pans

Ingredients

  

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• 2 refrigerated pie crusts or homemade
• 1 tablespoon olive oil
• 1 large leek white and light green parts only, thinly sliced
• 1 clove garlic minced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 small zucchini thinly sliced into rounds
• 1 teaspoon fresh dill

Instructions

 

• Preheat your oven to 375°F (190°C). Lightly grease 8 mini tart pans.
• Roll out the pie crust and cut into 8 circles large enough to fit into the tart pans. Press gently into each pan and trim any excess.
• Heat olive oil in a skillet over medium heat. Reserve 8 slices of leeks; add the rest to the skillet and cook for 5 to 7 minutes, until soft. Stir in the garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
• In a bowl, mix together ricotta, Parmesan, egg, salt, and pepper. Stir in the cooked leek mixture.
• Spoon the filling evenly into each tart shell.
• Arrange thin slices of zucchini on top of each tart, slightly overlapping, along with a slice of leek.
• Bake for 25 to 30 minutes, or until the crust is golden and the filling is set.
• Let cool for a few minutes before removing from the pans. Serve warm or at room temperature with fresh dill.

Nutrition

Calories: 278kcalCarbohydrates: 24gProtein: 7gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 57mgSodium: 408mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 380IUVitamin C: 4mgCalcium: 85mgIron: 2mg

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