Bagoong Roasted Zucchini Tart
July 27, 2026
About this Recipe
I use bagoong to deepen the flavor of zucchini in the Ottolenghi-inspired, Bagoong Roasted Zucchini Tart. I have the pleasure of testing Ottolenghi’s monthly New York Times column and in his July recipe, he roasts zucchini with anchovies, garlic and aromatics then completes the dish with roasting chicken legs on top. It’s delicious and I recommend you make it and every single on of his recipes on the New York Times and buy all his cookbooks. He’s one of my favorite chefs and recipe developers.
In my riff off his recipe, I swap the anchovies for bagoong, par roast the zucchini and aromatics then place it on top of store-bought puff pastry to make a delicious summery-tart for your patio spreads. He’s one of my favorite chefs and recipe developers. In my riif off his recipe, I swap the anchovies for bagoong, par roast the zucchini and aromatics then place it on top of store-bought puff pastry to make a delicious summery-tart for your patio spreads.
Serves: Makes 8 tarts
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Ingredients
3 medium zucchini, thinly sliced
2 medium shallots, thinly sliced
6 garlic cloves, thinly sliced
2 tablespoons olive oil
1 teaspoon red pepper flakes
1 teaspoon fennel seeds, crushed
1 teaspoon dried oregano
2 tablespoons ginisang bagoong
Fresh ground black pepper
1 tablespoon capers, roughly chopped
½ cup crumbled feta cheese
1 teaspoon lemon zest (from half lemon)
1 14-16ounce store bought puff pastry (such as Dufour)
1 egg, whisked
Fresh basil, for serving
Instructions
- Heat oven to 425 degrees.
- Line a large baking sheet with a piece of parchment. On the baking sheet, combine the sliced zucchini, sliced shallot, sliced garlic with red pepper flakes, fennel seeds, oregano, two tablespoons bagoong and 2 tablespoons olive oil and stir until well combined and coated in the spices. Transfer the baking sheet into the oven and cook, stirring halfway, until golden brown and wilted, 25 minutes. Add capers, feta cheese and lemon zest to the mixture and stir to combine.
- Meanwhile, place the puff pastry on a piece of parchment large enough to line a large baking sheet. Gently roll out any creases on the surface of the pastry then prick all over with a fork. Transfer the pastry and the parchment onto a large baking sheet. Brush the whisked egg all over the edges of the puff pastry and grind black pepper over the egg wash. If the puff pastry gets too warm, transfer the baking sheet in the fridge for 5 minutes or until you are ready to top.
- Transfer the zucchini mixture to the puff pastry and spread in an even decorative layer, leaving a 1/2 inch border. Bake the tart until the bottom is crisp and the edges are deep golden brown, about 25 minutes. Let cool to warm or room temperature, then slice into squares and serve with fresh basil leaves on top.
