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Zucchini & Goat Cheese Tart

This Zucchini & Goat Cheese Tart is a great way to use up all that summer squash in your vegetable share. This has it all, a flaky, buttery base, a creamy-smooth middle and thin layers of zucchini to bite into.

Zucchini magic is happening right here friends! Zucchini lovers gather round, zucchini haters listen up! Even my zuke-detesting kids gave this a whirl and it got a thumbs up (except from the youngest who is still in the ‘don’t let different foods touch’ phase).

This has a simple pastry (or you can use store bought), a creamy, tangy layer consisting of merely 3 ingredients plus a few spices, and thinly sliced zucchini shingled on a pie.

It’s got a little bit of lemon zest to wake up the zucchini and creamy goat cheese for tang. The beauty of this is that it can be prepared hours in advance and refrigerated until you’re ready to bake it. You could also bake it in advance and serve it at room temperature. It’s lovely for a picnic, as an appetizer, or served in tiny squares for a cocktail party - this tart wears many hats and please explore them all! Xoxo Kirsty

Ingredients (serves 4 as a main)

For the tart crust:

  • 1-1/4 cups (155g) flour

  • 5 oz. (140g) unsalted butter, very cold

  • 3/4 teaspoon Kosher salt

  • 1/2 teaspoon white vinegar

  • 3-4 tablespoons (45-60ml) water, very cold

For the tart:

  • 1-1/2 lb. (680g) zucchini, trimmed and sliced into 1/8-inch-thick rounds. This is easy and quick with a mandolin.

  • 2 teaspoons kosher salt

  • freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 8 oz. (225g) goat cheese log, softened

  • 1 tablespoon (15ml) cream or milk

  • Zest of I lemon

  • Leaves stripped from 3 thyme sprigs (or 1/2 teaspoon dried thyme)

  • 1/4 teaspoon chili flakes

If you're using store bought dough, roll it out according to package instructions.

If you're making your own:

In a food processor (hands on directions below), pulse the flour, butter, and salt until the butter is pea-sized. Add the vinegar and 3 tablespoons (45ml) ice cold water, pulsing until the dough just comes together. Add the final tablespoon of water if the dough isn't coming together. Shape the dough into a disk; wrap in plastic and chill for 30 minutes.

If you are using your hands, combine the flour, butter and salt in a large bowl. Rub the butter into the flour until the butter is the size of peas. Add the vinegar and 3 tablespoons cold water, stirring and gently pressing with your hands until the dough just comes together. Add more water if needed. Shape the dough into a disk; wrap in plastic and chill for 30 minutes.

Roll the dough on a floured surface into a 1/4” (6mm) thick rectangle. Transfer the dough to a baking sheet, cover loosely with plastic, and chill until ready to use, for at least 30 minutes.

Meanwhile, toss the zucchini with 2 teaspoons salt in a colander and allow it to drain for 30 minutes. Then, gently squeeze the zucchini to release excess moisture and transfer it all to another bowl.

Preheat the oven to 400°F. Toss the zucchini with 1 tablespoon of the olive oil and a few grinds of pepper.

In a small bowl, combine the goat cheese, cream, lemon zest, thyme, salt, pepper and chili flakes.

Spread the goat cheese mixture over the dough. Arrange the zucchini slices in slightly overlapping rows, like roof shingles. Bear in mind that the zucchini will shrink a bit as they cook.

Drizzle the tart with the remaining tablespoon of olive oil and bake 45 minutes. Finish with another drizzle of olive oil and a sprinkle of flaky sea salt.

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