If you’re looking for a dish that combines the freshness of summer squash with the creamy richness of goat cheese, this zucchini tart is a must-try. Its beautiful concentric pattern of zucchini slices creates an impressive visual appeal, and it’s surprisingly simple to prepare. Perfect for breakfast, brunch, lunch, or dinner, this tart is as versatile as it is delicious!

Why You’ll Love This Recipe

This zucchini tart with goat cheese makes excellent use of the abundance of summer squash. It’s a beautiful, savory dish that’s not only easy to make but also a real showstopper when served. The tart can be enjoyed at any time of the day, whether paired with a fresh fruit salad for breakfast, a light lunch with a side salad, or as a satisfying dinner.

Ingredients

• 1 unbaked pie crust

• 8 oz (1 cup) plain creamy goat cheese

• 2 teaspoons minced thyme (from fresh thyme sprigs)

• 1 teaspoon fresh lemon zest

• ¼ teaspoon salt

• ¼ teaspoon freshly cracked black pepper

• 2 large zucchinis

• 2 large courgettes (yellow squash)

• Olive oil for drizzling

• Lemon juice as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Chill the pie dough: Press the pastry dough into a 9-inch tart dish. Place it in the refrigerator for about 40 minutes, then transfer it to the freezer for another 20 minutes.

2. Partially bake the pie crust: Preheat the oven to 375°F. Line the chilled crust with parchment paper and add pie weights. Bake for 20-25 minutes until lightly golden. Let the crust cool.

3. Prepare the zucchini: Use a mandoline to slice the zucchini and courgettes into long strips. Place the strips in a colander, sprinkle with 1 teaspoon of salt, and let them rest for 30 minutes. Pat the zucchini dry with a clean towel.

4. Make the cheese mixture: In a bowl, mix the goat cheese, lemon zest, thyme, salt, and pepper. Spread this mixture evenly over the cooled tart crust.

5. Arrange the zucchini: Layer the zucchini slices on top of the cheese mixture, ensuring the skin side is facing up. Arrange them in a concentric circle pattern for a beautiful presentation. Drizzle with olive oil and sprinkle with a little salt.

6. Bake the tart: Bake at 375°F for 25-30 minutes, or until the crust is golden brown and the zucchini has darkened slightly. Let it cool for 10 minutes before slicing and serving.

Servings and Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Resting Time: 1 hour (chill and drain zucchini)

• Total Time: 2 hours 10 minutes

Variations

• Herb swaps: Try substituting thyme with rosemary, tarragon, oregano, or marjoram. If using dried herbs, reduce the quantity by half.

• Cheese swaps: If you don’t have goat cheese, ricotta (drained) is a great alternative. You can also blend goat cheese with a hard cheese like manchego or parmesan, or even use ricotta with parmesan for a different flavor profile.

Storage/Reheating

• Refrigeration: Store the tart in the refrigerator for up to 3 days. It’s best enjoyed on the same day it’s baked, but it will still be tasty after a few days.

• Freezing: To freeze, allow the tart to cool completely. Flash freeze it for an hour until firm, then wrap it tightly in plastic wrap and aluminum foil. It will keep for up to 3 months. To serve, defrost in the refrigerator overnight and reheat in the oven at 350°F until warm.

FAQs

1. Can I use store-bought crust for this tart?

Yes! You can use a store-bought pie crust to save time. Just make sure to follow the same chilling and baking instructions.

2. How do I slice the zucchini evenly without a mandoline?

If you don’t have a mandoline, use a sharp knife to slice the zucchini lengthwise and then cut into thin strips. Ensure your slices are as even as possible for a nice presentation.

3. Can I substitute dried thyme for fresh thyme?

Yes, you can substitute dried thyme for fresh. Use half the amount specified for fresh thyme since dried herbs are more concentrated.

4. Can I use other types of cheese?

Yes! If you don’t have goat cheese, ricotta (drained) is a great substitute. You could also mix soft cheese like ricotta with hard cheeses such as parmesan or manchego.

5. How do I prevent the zucchini from making the tart soggy?

Make sure to salt the zucchini slices and let them rest for 30 minutes. This will help draw out excess moisture. Pat the zucchini dry before adding it to the tart.

6. Can I make this tart ahead of time?

Yes, you can prepare the crust and cheese mixture ahead of time. Store the pie dough in the refrigerator for up to 24 hours before baking, and the cheese mixture can be kept covered in the fridge for up to 24 hours.

7. Is this tart gluten-free?

No, this recipe uses regular pie crust. To make it gluten-free, you can substitute with a gluten-free pie crust or make your own.

8. What should I serve this tart with?

This tart pairs wonderfully with a fresh salad, a fruit salad, or even a light soup for a full meal. It can also be served on its own as a savory snack or appetizer.

9. Can I make a mini version of this tart?

Yes, you can make mini tarts by using a muffin tin or small tart pans. Just adjust the baking time accordingly, as they may cook faster.

10. Can I freeze the tart?

Yes, you can freeze the entire tart once it’s fully cooled. Be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

Conclusion

This zucchini tart with goat cheese is a stunning, savory dish that showcases the versatility of zucchini in a whole new light. With its fresh ingredients and easy preparation, it’s perfect for a variety of occasions. Whether you’re serving it for breakfast, lunch, or dinner, it’s sure to impress and satisfy everyone at the table.