This zucchini tart with goat cheese is a savory, visually appealing dish that perfectly captures the essence of summer. With its fresh, thinly sliced zucchini layered over a creamy goat cheese filling, it’s a delightful option for breakfast, brunch, lunch, or even a light dinner. The combination of flavors, textures, and colors makes this tart a crowd-pleaser!

Why You’ll Love This Recipe

Zucchini is a summer favorite that often grows in abundance, making it the perfect vegetable for this dish. Not only is it easy to make, but the end result is a showstopper with its beautiful concentric pattern of zucchini. The creamy goat cheese blends beautifully with the fresh zucchini, and the tart works equally well at any time of day – be it breakfast, lunch, or dinner. It’s also a great way to make use of those homegrown zucchinis from your garden!

Ingredients

• 1 unbaked pie crust

• 8 oz (1 cup) plain creamy goat cheese

• 2 teaspoons minced thyme from sprigs of fresh thyme

• 1 teaspoon fresh lemon zest

• ¼ teaspoon salt

• ¼ teaspoon freshly cracked black pepper

• 2 large zucchinis

• 2 large courgettes (yellow squash)

• Olive oil for drizzling

• Lemon juice as needed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the pie crust: Press the pastry dough into a 9-inch quiche dish, ensuring it goes all the way up the sides. Place the tart pan in the refrigerator to chill for about 40 minutes. Transfer to the freezer for an additional 20 minutes.

2. Prepare the zucchini: Trim the ends of the zucchinis and courgettes. Use a mandoline slicer to thinly slice them into long strips. Cut each strip in half lengthwise, then toss them with 1 teaspoon of salt. Let the zucchini rest in a colander for 30 minutes to remove excess moisture.

3. Preheat the oven: Preheat your oven to 375°F (190°C). Once the tart crust has chilled, line it with parchment paper and add pie weights. Bake for 20 to 25 minutes or until the crust is golden brown. Let it cool.

4. Prepare the cheese mixture: In a bowl, combine the goat cheese, lemon zest, thyme, salt, and pepper. Spread the mixture evenly over the cooled crust. If the mixture is too thick, add 1 to 2 teaspoons of fresh lemon juice to make it easier to spread.

5. Assemble the tart: Layer the zucchini and courgette slices on top of the cheese mixture in a concentric pattern with the skin side facing up. Drizzle with olive oil and sprinkle with a pinch of salt.

6. Bake: Bake the tart in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the zucchini has softened and darkened slightly.

7. Serve: Allow the tart to cool for about 10 minutes before slicing and serving.

Servings and Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Resting Time: 1 hour

• Total Time: 2 hours and 10 minutes

Variations

• Herb substitutions: If you don’t have fresh thyme, feel free to swap it out for rosemary, tarragon, oregano, or marjoram. Just remember to halve the amount if using dried herbs.

• Cheese substitutions: If goat cheese isn’t your favorite, try ricotta (drained) or a blend of soft and hard cheeses like goat cheese and manchego, or ricotta and parmesan.

• Vegetable variations: Consider adding other summer vegetables like tomatoes or bell peppers to enhance the flavor and texture.

Storage/Reheating

• Refrigeration: Store the tart covered in the refrigerator for up to 3 days. For the best taste, it’s ideal to enjoy it the day it’s baked.

• Freezing: After cooling, flash freeze the tart for 1 hour until firm. Wrap it in plastic wrap and foil, and freeze for up to 3 months. To reheat, defrost in the refrigerator overnight and bring to room temperature before serving.

FAQs

1. Can I use a different type of crust?

Yes, you can substitute the pie crust with a puff pastry, phyllo dough, or gluten-free crust if you prefer.

2. How thin should the zucchini slices be?

Aim for thin, uniform slices to ensure they cook evenly. A mandoline slicer is great for achieving consistent thickness.

3. Can I prepare the tart ahead of time?

Yes! You can make the pie crust and cheese mixture ahead of time, and refrigerate them separately until you’re ready to assemble the tart.

4. How can I prevent the crust from getting soggy?

Chill the pie dough before baking, and be sure to partially bake the crust before adding the filling. This helps set the crust and prevent sogginess.

5. What if I don’t have pie weights?

You can substitute pie weights with dried beans or rice placed on parchment paper to prevent the crust from puffing up while baking.

6. Is there a way to make this tart vegan?

Yes! You can swap the goat cheese for a vegan cheese alternative, and use a plant-based crust and olive oil for drizzling.

7. How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days, though it’s best eaten on the same day for the best taste and texture.

8. Can I use only one type of squash?

Absolutely! You can use just zucchini or just courgettes if you prefer one over the other.

9. Is this tart suitable for a gluten-free diet?

Yes, simply use a gluten-free pie crust for a fully gluten-free version of this tart.

10. Can I make the tart without a mandoline slicer?

Yes, if you don’t have a mandoline, you can carefully slice the zucchini with a sharp knife to get thin, even strips.

Conclusion

This zucchini tart with goat cheese is an impressive yet easy dish that captures the essence of summer. Whether you’re using homegrown zucchini or just looking for a fresh, savory meal, this tart is sure to become a staple in your recipe collection. With its simple ingredients, stunning presentation, and delicious flavor, it’s perfect for any occasion – from a casual brunch to a light dinner. Enjoy!