Zucchini Goat Cheese Tart

I thought about making something sweet for zucchini month here on the blog.  Strudel’s Zucchini Chocolate Cake is a hard act to follow though so I opted for savory!   One quick internet search and I happened upon the always fabulously tasty recipes of Ina Garten!

Her Zucchini Tart called to me so I made it for a little party I had this afternoon welcoming a new puppy into our home!  It’s actually my daughter’s dog and his name is Oscar.  Everyone loved him and loved this tart!  I think mushrooms would be really tasty on this tart as well.  Easy to make and easy to impress, it would be a great appetizer for any party.

 

 

Zucchini Goat Cheese Tart

slightly adapted from Food Network

Serves 8 to 10 as an appetizer

 

1 1/4 c. all-purpose flour

salt and pepper to taste

10 T. cold, unsalted butter, cut into 1/2 inch chunks

1/2 t. apple cider vinegar

5 T. ice cold water

3 medium size zucchini, cut into 1/4 inch thick circles

1/4 t. salt

8 oz. goat cheese

4 T. olive oil

1/2 t. dried thyme

more salt to taste for top of tart

 

Create tart dough by combining the flour, salt, pepper and butter in a food processor.  Pulse until the butter is broken up into pea size pieces.  Pour the vinegar/cold water into the food processor while it’s running.  The dough will clump up.  Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

While the dough chills, cut the zucchini (I used a mandolin) into 1/4 thick circles and toss with salt in a bowl.  Let sit for 30 minutes.  Let goat cheese sit at room temperature as well during this time.

Pre-heat the oven to 400 degrees Fahrenheit.  Cut a piece of parchment paper the size of a pizza stone, about 15 inches in diameter.  Roll the chilled dough out on the parchment paper into a circle that fills the paper with a  1 inch border remaining.  Place the dough/paper on the pizza stone and then spread the goat cheese on the dough with about a 1/2 inch border of crust not covered with cheese.  I used my hands to spread the cheese onto the tart dough.  Sprinkle the goat cheese with the dried thyme.

Place the salted zucchini on a large paper towel and drain off the liquid.  Lay the zucchini slices on top of the goat cheese in a pretty pattern.  Drizzle with the olive oil and sprinkle with the salt.  Bake for 40 minutes and then change the oven to the broil setting and broil until the zucchini are slightly browned.

Let cool slightly and cut into wedges with a pizza cutter.  I preferred eating this tart at room temperature but some preferred it hot.  This tart is an easy crowd pleaser!  The tart dough is very tender and tasty!

 

 

Welcome Oscar!

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