Description
A simple, savory tart featuring thinly sliced zucchini layered over a creamy goat cheese base, baked until the crust is golden brown. This dish works well for lunch, dinner, or as a shared side.
Ingredients
Scale
- 1¼ cups all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 10 tablespoons cold unsalted butter, ½-inch-diced
- ½ teaspoon white wine vinegar
- 5 tablespoons ice water
- 1½ pounds zucchini, unpeeled and sliced ⅛ inch thick
- 2 tablespoons good olive oil, divided
- 8 ounces plain creamy goat cheese, at room temperature
- 1 teaspoon minced fresh thyme leaves
- ¼ teaspoon grated lemon zest
Instructions
- Place the flour, ¾ teaspoon of salt, and the butter in a food processor fitted with the steel blade. Pulse 12 to 14 times until the butter is the size of peas.
- With the processor running, pour the vinegar and ice water through the feed tube. Continue to process and pulse until the dough just comes together.
- Dump the dough out on a floured board, form it into a disk, wrap it in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes.
- Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some liquid.
- Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil.
- With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Set this mixture aside.
- Preheat your oven to 400 degrees.
- Roll the dough out on a floured board to an 11-inch circle and place it on a sheet pan lined with parchment paper.
- Spread the dough with the goat cheese mixture, leaving a ½-inch border.
- Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry. Continue overlapping the zucchini circles until the whole tart is covered.
- Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper.
- Bake for 40 to 50 minutes, until the dough is golden brown.
- Cut the tart into wedges and serve hot, warm, or at room temperature.
Notes
- You can prepare this tart ahead of time; it tastes good served warm or at room temperature.
- If you do not have a food processor, you can make the crust by hand using a pastry blender or your fingertips.
- Prep Time: 45 min
- Cook Time: 50 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 65
Keywords: zucchini tart, goat cheese tart, savory tart, vegetable tart, easy baking, oven baked, pastry recipe, vegetarian dinner