Description
A delicious and elegant Zucchini Tart with creamy goat cheese, fresh thyme, and lemon zest. This savory tart features thinly sliced green and yellow zucchinis arranged in a beautiful pattern over a flaky baked crust, perfect for a light lunch or appetizer.
Ingredients
Scale
Crust
- 1 unbaked pie crust
Filling
- 8 oz (1 cup) plain creamy goat cheese
- 2 tsp minced fresh thyme
- 1 tsp fresh lemon zest
- ¼ tsp salt
- ¼ tsp freshly cracked black pepper
- Lemon juice, as needed
Vegetables & Seasoning
- 2 large green zucchinis
- 2 large yellow zucchinis
- Olive oil, for drizzling
- 1 tsp salt (for tossing zucchinis)
- Additional salt, for sprinkling
Instructions
- Prepare the crust: Press the pie dough into a chilled 9‑inch tart or quiche dish. Place the tart dish in the fridge for 40 minutes to chill, then transfer to the freezer for 20 minutes to firm up the dough, which helps prevent shrinking during baking.
- Blind bake the crust: Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights to keep it flat. Bake for 20–25 minutes until the crust is just golden brown. Remove parchment and weights carefully.
- Prepare the zucchini: Thinly slice both the green and yellow zucchinis lengthwise into uniform slices. Toss the slices with 1 teaspoon of salt and let them sit in a colander for 30 minutes to draw out excess moisture. Pat dry thoroughly with paper towels to ensure the tart doesn’t get soggy.
- Make the cheese filling: In a medium bowl, mix the creamy goat cheese with minced fresh thyme, fresh lemon zest, ¼ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Add a small amount of lemon juice if needed to soften and loosen the mixture to a spreadable consistency.
- Assemble the tart: Spread the goat cheese mixture evenly over the baked tart crust. Arrange the zucchini slices on top in a concentric circular pattern, skin side up, alternating green and yellow slices for a colorful presentation. Drizzle lightly with olive oil and sprinkle with a bit of salt.
- Bake the tart: Place the assembled tart back into the oven at 375°F (190°C) and bake for 25–30 minutes, until the crust is golden and the edges of the zucchini are beginning to brown slightly.
- Cool and serve: Remove the tart from the oven and let it cool for 10 minutes to set before slicing. Serve warm or at room temperature.
Notes
- If the goat cheese mixture feels too thick, add lemon juice gradually until it is easily spreadable but not runny.
- For extra flavor, sprinkle a little grated Parmesan over the top before baking.
- Allowing the zucchini to drain and dry well is crucial to avoid a soggy crust.
- This tart can be served as a light main dish with salad or as an appetizer.
