Description
A rustic yet elegant zucchini tart with a crisp, buttery crust and a creamy goat cheese filling, topped with beautifully arranged green and yellow zucchini slices—perfect for any meal of the day.
Ingredients
1 unbaked pie crust
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
2 large green zucchinis
2 large yellow zucchinis
Olive oil, for drizzling
Lemon juice, as needed
Instructions
- Press the pie dough into a chilled 9‑inch tart or quiche dish. Chill for 40 minutes in the fridge, then 20 minutes in the freezer.
- Preheat oven to 375°F. Line crust with parchment and pie weights; bake for 20–25 minutes until just golden.
- Thinly slice zucchinis lengthwise and toss with 1 tsp salt. Let sit in a colander for 30 minutes, then pat dry.
- In a bowl, combine goat cheese, lemon zest, thyme, salt, and pepper. Add lemon juice if needed to soften the mixture, then spread evenly in the baked crust.
- Arrange zucchini slices over the cheese in a concentric pattern, skin side up. Drizzle lightly with olive oil and sprinkle with salt.
- Bake at 375°F for 25–30 minutes, until crust is golden and zucchini edges are beginning to brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- Swap thyme with rosemary, oregano, or tarragon for variation.
- Blend goat cheese with ricotta, manchego, or parmesan for a flavor twist.
- Use homemade or puff pastry for a different crust texture.
- Tart can be made ahead and stored in the fridge or freezer.
- Reheat leftovers covered with foil in a 350°F oven for best results.
- Prep Time: 15 minutes + 1 hour chilling
- Cook Time: 55 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
