When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.
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If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.
I have made this many, many times to rave reviews. It is so impressive when it comes out of the oven that everyone always oohs and aahs. I always use store made crust and thyme and lemon zest as I have no lemon thyme. In that case, it is important to let the cheese mixture sit a bit to allow the flavors to blend and permeate the goat cheese. I have tried it with various boursin cheese flavors, but they overpower the zucchini. A tart made with zucchini and summer squash is beautiful. If there is any left over (a rare occurrence) we enjoy it as a breakfast treat.
Absolutely delicious. I liked this recipe from the minute I received my copy of Ina's Make it Ahead. I prepared it for guests with children and it vanished in no time at all. I also gave the recipe to my guests as they liked it so much. I used ready made puff pastry as I had a lot of other pieces to prepare and used separate lemon peel and thyme although I have lemon thyme in my garden. I'm a great lover of lemon peel. I stuck to the recipe and it was wonderful. Certainly a winner, really decorative on the table and all guests wanted to try it out as soon at it was out of the oven. Recipe is for keeps! Thank you Ina, my lunch party was a success xxx
I made this tart that for a party and many of my guests said that it was their favorite dish on the menu. I did use a combination of zucchini and yellow squash. It was really pretty. I would recommend cutting the yellow squash a bit thicker as it is more delicate than the zucchini. I also sprinkled a little extra lemon thyme on the finished tart with a generous dusting of freshly cracked pepper. Crust was crispy, buttery, light and delicious. Definitely a keeper.
Excellent. I used a garlic and herb Boison and added tons of pepper fantastic. Will make it again and again.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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