This simple tart makes wonderful use of an abundant and often under appreciated summer time vegetable- the zucchini. Layered over creamy goat cheese, and flavored with thyme and lemon zest, this delicious tart makes for a light summer dinner, or wonderful addition to your weekend brunch. Enjoy!
This recipe is from The Barefoot Contessa, who can do no wrong in my mind. In her original recipe, this was a much more free form tart, which you could do if you prefer a rustic look to your pastry, or if you don’t have a tart pan on hand.
Make sure to overlap your zucchini slices more than I did- as they do shrink up quite a bit while baking.
The recipe is below. Enjoy!
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup unsalted cold butter, cut into cubes
- 1/4 cup ice water
- 1 ½ pounds zucchini, unpeeled and sliced 1/8 inch thick
- 2 tablespoons olive oil, divided
- 8 ounces plain goat cheese, at room temperature
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon grated lemon zest
- Salt and pepper, to taste
- In a food processor, combine dry ingredients
- Place butter cubes on top of flour and pricess until mixture resembles coarse meal. It is best to use pulse.
- Add ice water and pulse again until pastry pulls away from side of bowl. This will take less than a minute; don’t overwork it.
- Remove the pastry; wrap and chill.
- 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, and compress gently to remove some of the excess 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, salt and pepper, and set aside.
- Preheat the oven to 400F.
- Roll the dough out on a floured surface, and place in a tart pan. You can also simply roll it out into a 10-12 inch circle for a more rustic look, or if you do not have a tart pan. If forgoing a tart pan, then place the dough onto a parchment lined sheet pan.
- Spread the dough with the goat cheese mixture, leaving a 1/2 inch border.
- Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini 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 in wedges and serve warm, or at room temperature.