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A tomato Tart with a wine glass and cork and cork screw

Puff Pastry Deli Tart

My Puff Pastry Deli Tart is a fresh way to make an open-faced deli sandwich perfect for springtime. It's perfect for a springtime brunch. It's made with freezer puff pastry, deli meats and cheese, and fresh vegetables. 
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Course: Breakfast/Brunch/Lunch
Cuisine: American
Keyword: puff pastry tart, zucchini tart
Prep Time: 10 minutes
Cook Time: 38 minutes
Total Time: 48 minutes
Servings: 4 servings
Author: Laura Franco


  • 1/4 zucchini - slice thin or spiralized
  • 1/2 onion - sliced thin
  • 1 TBS extra virgin olive oil
  • 6 slices of deli provolone cheese
  • 4-5 slices of deli ham
  • 3 slices of deli chicken breast
  • 3 to matoes slices
  • Salt and pepper to taste
  • Alfalfa spouts for garnish


To Bake Tart Crust:

  • Thaw puff pastry per the package instructions.
  • Preheat oven to 400°
  • Place thawed pastry into a tart pan or a pie tin that has been sprayed with non-stick cooking spray.
  • Cover the pastry with parchment paper.
  • Add 1 package of dried beans on top of parchment paper. 
  • Bake for 16-18 minutes per the package instructions.
  • Remove from oven. 
  • Cool for 10 minutes. 
  • Carefully remove dried beans - they will still be hot.
  • Remove parchment paper. 

Assemby and Bake the Tart:

  • Sauté the onions, zucchini and olive oil in a stove top pan for 5 minutes. 
  • Cool zucchini and onions for 5 minutes
  • Lay three piece of cheese to the bottom of the tart
  • Next, add sautéed zucchini and onions on tops of the cheese.
  • Add three slices of deli chicken breast
  • Top with the remainder of the zucchini and onions
  • Add 4-5 slices of the thinly sliced ham
  • Add three more slices of cheese.
  • Top with three tomato slices and salt and pepper.
  • Bake uncovered at 350° for 20 minutes.