Zucchini Tarte Tatin with Cream Cheese | Savory French-Inspired Dish
Make a savory zucchini tarte tatin featuring caramelized courgette, herbs and smooth cream cheese for an easy vegetarian dinner ready in 40 minutes.
The Tatin de courgette au Carré Frais is a savory, upside-down tart that adapts the classic French “tatin” technique to vegetables, pairing tender rounds of sautéed zucchini with the mild creaminess of Carré Frais, a fresh, spreadable cheese similar to cream cheese. A sheet of puff pastry is laid over the seasoned zucchini and cheese mixture before baking, then the tart is inverted for service, revealing golden, caramelized vegetables beneath a flaky crust. Flavored with olive oil, aromatic herbs, and a hint of garlic or shallot, this dish is typically enjoyed warm or at room temperature as a light main course, a brunch centerpiece, or an elegant starter during the summer and early autumn months when zucchini are at their peak.
Zucchini Tarte Tatin with Cream Cheese | Savory French-Inspired Dish
Quick to assemble with store-bought puff pastry, this vegetarian dish offers a no-fuss way to showcase seasonal produce without heavy sauces or lengthy prep. Its compact ingredient list and easy reheating make it equally suited to a relaxed weeknight dinner or a shareable bite on an apéro buffet.
Prep Time
20 minutes
20 minutes
Cook Time
30 minutes
30 minutes
Total Time
50 minutes
50 minutes
Ingredients
All-butter puff pastry sheet
- Zucchini (about 2–3 medium)
- Carré Frais fresh cream cheese (4 portions, roughly 120–150 g)
- Shallot (1 small)
- Garlic clove
- Olive oil
- Unsalted butter
- Liquid honey
- Balsamic vinegar
- Fresh thyme sprigs
- Salt
- Freshly ground black pepper
- Toasted pine nuts (optional, for crunch)
- Fresh basil or rocket leaves (optional, to garnish)
Method
Preheat the oven to 180 °C
- Wash the zucchini
- Trim the ends of the zucchini
- Slice the zucchini into 5 mm rounds
- Heat olive oil in a frying pan
- Add the zucchini rounds to the pan
- Sauté the zucchini until lightly browned
- Season the zucchini with salt, pepper and dried thyme
- Butter the base and sides of a 22 cm tarte tin
- Sprinkle a thin layer of cane sugar over the buttered base
- Arrange the browned zucchini rounds tightly on the sugared base
- Break the cream cheese into small pieces
- Scatter the cream cheese pieces over the zucchini
- Unroll the puff pastry sheet
- Cover the filling with the pastry sheet
- Tuck the pastry edges down inside the tin
- Prick the top of the pastry with a fork
- Place the tin in the oven
- Bake for about 25 minutes until the pastry is golden
- Remove the tin from the oven
- Rest the tart for 5 minutes
- Place a serving plate upside down on the tin
- Hold the plate and tin firmly and flip them over together
- Lift the tin off to release the tart
- Serve the tart warm or at room temperature
Nutrition
Calories
2170 kcal Protein
35 g Fat
156 g Carbs
162 g Fiber
10 g Sugar
42 g
2170 kcal Protein
35 g Fat
156 g Carbs
162 g Fiber
10 g Sugar
42 g
Notes
Chef’s Note
Pat the sautéed zucchini dry before assembling so the pastry stays crisp, not soggy. For extra lift, sprinkle the base with a tablespoon of grated Parmesan or crushed hazelnuts just before covering with the dough—both add nutty depth and keep moisture in check.
why this recipe
This zucchini tarte tatin is a delightful twist on the classic French upside-down tart, marrying the gentle sweetness of caramelized zucchini with the creamy tang of fresh cheese, all nestled beneath a shatteringly crisp puff-pastry lid. In under forty minutes, the humble courgette is transformed into an elegant centerpiece whose glossy, golden surface looks as if it came straight from a bistro kitchen, yet the method remains reassuringly simple. The interplay of buttery pastry, lightly honeyed vegetables, and cool, herbed dairy delivers a balanced depth of flavor that feels both comforting and refined, making every slice a conversation starter. Whether served warm for a weeknight supper or showcased at a weekend brunch, this recipe delivers maximum impact with minimal effort, proving that sophistication can indeed be effortless.
FAQs
FAQ acf
Frequently Asked Questions
Can I substitute Carré Frais with another type of cheese, and if so, which one works best?
Yes. Substitute Carré Frais with any mild, fresh cheese that softens but doesn’t liquefy—plain cream cheese, fresh goat cheese (chèvre), or ricotta drained for 10 minutes all work well. Of these, a log of fresh goat cheese is often preferred because it offers the same tangy creaminess and holds its shape nicely under the puff pastry.
Can I prepare the zucchini tarte tatin ahead of time, and what’s the best way to reheat it without losing the crust’s crispness?
Yes—bake the tarte tatin completely, let it cool, then refrigerate it (loosely covered) for up to 24 hours. To re-crisp, place the inverted tart straight from the fridge onto a pre-heated baking sheet in a 190 °C (375 °F) oven for about 8–10 minutes; the hot sheet and dry heat restore flakiness far better than a microwave, which would soften the pastry.
Can I make this zucchini tarte tatin gluten-free, and what pastry should I use?
Yes—substitute the regular puff sheet with a ready-made gluten-free puff pastry (widely sold in the freezer section and usually based on rice, corn, or tapioca flours). Thaw it fully, work while still cool (GF dough is delicate), then follow the same baking time and temperature; the tart will puff and brown almost identically.