Description
This zucchini tart with goat cheese is a visually stunning and savory dish that combines the freshness of zucchini with the creamy richness of goat cheese. It’s perfect for breakfast, brunch, lunch, or dinner, and is surprisingly simple to prepare.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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: 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.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish, Savory
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
