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Zucchini Tart with Goat Cheese Recipe

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4.1 from 31 reviews

This Zucchini Tart with Goat Cheese is a delicious and elegant savory pie featuring a flaky pie crust layered with creamy goat cheese, fresh thyme, lemon zest, and thinly sliced zucchini and yellow squash. It's lightly seasoned, drizzled with olive oil, and baked until golden brown and tender, making it perfect for a brunch, lunch, or light dinner serving 8.

Ingredients

Crust

  • 1 unbaked pie crust

Filling

  • 8 oz plain creamy goat cheese
  • 2 teaspoons minced fresh thyme
  • 1 teaspoon fresh lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper

Vegetables and Seasonings

  • 2 large zucchinis
  • 2 large courgettes (yellow squash)
  • Olive oil for drizzling
  • 1 teaspoon salt (for tossing zucchinis)
  • Lemon juice as needed (1 to 2 teaspoons to adjust cheese mixture)

Instructions

  1. Prepare Pie Crust: Press the pastry dough into a 9-inch quiche dish with a rim height of 1 1/4 inches, making sure to press the dough all the way up the sides and fold any overhanging dough in on itself for an even edge.
  2. Chill Pie Crust: Place the dough-lined tart pan in the refrigerator to chill until firm, approximately 40 minutes. Then transfer the tart pan to the freezer until very cold, about 20 minutes, to prevent shrinkage during baking.
  3. Slice and Salt Zucchinis: Trim the tops off the zucchinis and yellow squash. Using a mandoline, thinly slice them into long strips, then cut each strip lengthwise in half. Place the strips in a colander set over a plate, gently toss with 1 teaspoon salt, and let sit for 30 minutes to draw out moisture.
  4. Pat Zucchini Dry: Lay a clean kitchen towel on the counter, transfer the zucchini slices onto it, and gently pat dry to remove excess moisture, which prevents sogginess in the tart.
  5. Partially Bake Pie Crust: Preheat the oven to 375°F (190°C). Remove the chilled tart pan from the freezer, line the crust with parchment paper, and add pie weights. Bake for 20 to 25 minutes until lightly golden. Remove weights and parchment paper, then transfer the crust to a wire rack to cool. Keep the oven on for baking the assembled tart.
  6. Prepare Cheese Mixture: In a bowl, combine the goat cheese, lemon zest, minced thyme, ¼ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. If the mixture is too thick to spread easily, stir in 1 to 2 teaspoons of fresh lemon juice to loosen it.
  7. Assemble Tart: Spread the cheese mixture evenly over the cooled pie crust. Arrange the zucchini and yellow squash slices on top in concentric circles, skin side up, layering them attractively. Drizzle lightly with olive oil and sprinkle with a pinch of salt for flavor.
  8. Bake Tart: Bake the assembled tart in the preheated oven at 375°F (190°C) for 25 to 30 minutes, until the crust turns golden brown and the zucchini slices darken slightly, indicating they are cooked through.
  9. Cool and Serve: Let the tart cool for about 10 minutes before slicing and serving warm or at room temperature.

Notes

  • To prevent a soggy crust, salting and patting dry the zucchini slices is essential.
  • If goat cheese is too dry or crumbly, add a teaspoon of lemon juice to help spread the mixture smoothly.
  • You can use either yellow squash or courgettes interchangeably with zucchini for color contrast and flavor variation.
  • The tart can be served warm or at room temperature, making it ideal for entertaining or meal prep.
  • Pie weights can be substituted with dried beans or rice if you don't have designated weights.

Find it online: https://recipethrive.com/zucchini-tart-with-goat-cheese-recipe/