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Recipe

Zucchini Tart with Lemon Thyme and Goat Cheese

Scott Phillips

Servings: 8

When preparing the dough for this gorgeous tart, don’t omit the white vinegar: It makes the crust flaky and tender.

Ingredients

  • 1-1/4 cups all-purpose flour
  • 5 oz. cold unsalted butter
  • Kosher salt
  • 1/2 tsp. white vinegar
  • 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
  • Freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 8 oz. plain goat cheese, softened
  • 1 tsp. chopped fresh lemon thyme

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 210
      Fat (g): 24
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 50
      Sodium (mg): 500
      Carbohydrates (g): 18
      Fiber (g): 1
      Protein (g): 8

Preparation

  • In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
  • 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.
  • Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the 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.

If you’re serving this tart for a party, be sure to have summery drinks on hand; Garden Party Cocktails would be perfect or serve it with Tomato and Watermelon Salad with Feta.

Tip

If you can’t find lemon thyme, use 1 tsp. chopped thyme and 1/4 tsp. finely grated lemon zest instead.

Reviews

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Reviews

  • ellen3409 | 08/01/2015

    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.

  • Christinesn | 04/09/2015

    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

  • DancingBaker | 06/02/2014

    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.

  • Vangroovy123 | 09/06/2013

    Excellent. I used a garlic and herb Boison and added tons of pepper fantastic. Will make it again and again.

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