recipe

July 20, 2020

Zucchini Tart with Lemon Thyme Goat Cheese

Zucchinis, Thyme and Goat Cheese Zucchini slices in a colander

I love a good tart, and whether you call this one a zucchini tart or a goat cheese tart, you’re getting the same result: A delicious, tangy vegetarian option. Zucchinis are hearty enough to hold up well, while maintaining a delicate flavor and texture. Try this one as a side dish, or make it the star of your meal.

Zucchini Tart with Lemon Thyme Goat Cheese Recipe

INGREDIENTS

  • 1-1/4 cups all-purpose flour
  • 1 stick Kerry Gold, cold unsalted butter
  • 3 tsp kosher salt  — 1 for dough, 2 for salting zucchini
  • 1 tsp. vodka
  • 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
  • Freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 8 oz plain goat cheese, softened
  • 1 1/4 tsp chopped fresh lemon thyme
  • 1/2 tsp lemon zest

INSTRUCTIONSTart Crust Rolled Out

  1. In a food processor, pulse the flour, butter, and tsp salt until the butter is the size of small peas. Add the vodka and 3 tbsp of cold water, 1 spoonful as a time, pulsing until the dough just comes together. Add one more tablespoon of water if you need it.
  2. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes.
  3. Roll the dough on a well-floured surface or between two sheets of parchment paper into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet layered with parchment paper, cover with plastic, and chill until ready to use (at least 30 minutes).Goat Cheese Tart
  4. In a colander, toss the zucchini with 2 tsp salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl. Slices should be more pliable.
  5. Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 tbsp of the olive oil. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste.
  6. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the
  7. squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.Zucchini Tart With Goat Cheese

Check out all my recipes here.

 

 

Zucchini Tart with Lemon Thyme Goat Cheese

INGREDIENTS

  • 1-1/4 cups all-purpose flour
  • 1 stick Kerry Gold, cold unsalted butter
  • 3 tsp kosher salt  — 1 for dough, 2 for salting zucchini
  • 1 tsp. vodka
  • 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
  • Freshly ground black pepper
  • 2 tbsp extra-virgin olive oil
  • 8 oz plain goat cheese, softened
  • 1 1/4 tsp chopped fresh lemon thyme
  • 1/2 tsp lemon zest

INSTRUCTIONS

  1. In a food processor, pulse the flour, butter, and tsp salt until the butter is the size of small peas. Add the vodka and 3 tbsp of cold water, 1 spoonful as a time, pulsing until the dough just comes together. Add one more tablespoon of water if you need it.
  2. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes.
  3. Roll the dough on a well-floured surface or between two sheets of parchment paper into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet layered with parchment paper, cover with plastic, and chill until ready to use (at least 30 minutes).
  4. In a colander, toss the zucchini with 2 tsp salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl. Slices should be more pliable.
  5. Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 tbsp of the olive oil. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste.
  6. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the
  7. squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Check out all my recipes here.