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Potato-Zucchini Flower Tartlets

Are you in love?? A nice surprise for your beloved could be these crispy Potato-Zucchini Flower Tartlets, combined with tomato or basil pesto sauce, garlic and parmesan.

This is a healthy, delicious and good looking appetizer, which can be made for a festive meal.


2 sheets Shortcrust Pastry

3 Potatoes, thinly sliced

2 Zucchinis, thinly sliced

80gr. Tomato Paste

80 gr. Basil Pesto

2-3 tbsp. Grated Parmesan

1 tbsp.Powdered Garlic

1/2 tbsp. Oregano

2 tbsp. Olive Oil



Parsley or Basil (for garnish)


  • Preheat oven in 180 degrees (Fan).

  • Spread a tart vessel or a small oven pan with olive oil and set aside.

  • Cut potatoes and zucchinis in very thin slices. Place them in a bowl, add powdered garlic and season with salt and pepper. Set aside.

  • In a small bowl add tomato paste, oregano, salt and pepper (as you would do for pizza). Set aside.

  • In a clean surface place the shortcrust pastry sheets and cut them in 9 or 10 isometric stripes.

  • Spread half with tomato paste sauce and half with basil pesto.

  • In every stripe place sliced potatoes and zucchinis alternately (see picture below).

  • Close shortcrust pastry (see picture below).

  • Start twisting to shape the flower.

  • Place in the tart vessel or in the small oven pan.

  • Follow the same method for all shortcrust pastry stripes.

  • Sprinkle flowers with grated Parmesan.

  • Bake in a preheated oven for 30-40 minutes (Fan).

  • Sprinkle with parsley or basil.

Bon appetite!

Have you made these Potato-Zucchini Flower Tartlets? Comment below or in my Instagram account and let me know what you think!


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