if you love that tang of goat cheese, the subtlely sweet flavor of zucchini and a buttery crispy tart crust, you need to make this tart. immediately. it’s actually very simple.
the tart shell itself is a basic flaky-butter & buttermilk pie crust recipe. (I like this recipe and this one too), but use your favorite savory pie dough recipe, and just make sure there is salt for flavor, and not much sugar — unlike sweet pie dough recipes. this one is gluten-free and you’d never know it! tips for success: use cold butter when making the dough, don’t over mix, make sure the dough is chilled before rolling it out, and use plenty of flour on your board and rolling pin to get a smooth disk — and you’re set to go!!
for this recipe, i like to roll out a small round, about 1/4″ thick, and freeze it until I need it. it eliminates the step of rolling it out and then waiting while it chills in the refrigerator. great time saver.
you can really use any vegetable you like here! it’s april, and zucchinis are popping up everywhere, so i’m using zucchini and thyme. but sweet potatoes or any kind of potato would be great, mushrooms in the fall would be amazing, and actually my next version of this will be a spring onion and green garlic version for spring, which i have very high hopes for! the trick is to slice your vegetables on a mandolin so they are all the same size. for zucchini, they are full of water, so i like to salt them like you would eggplant, and let them sit for about 10 minutes on a paper towel. once they release their water, just dry them off and you’re ready to layer them.
mix goat cheese, thyme and salt together, and spread a thin layer onto your dough round.
then shingle zucchini slices around in any pattern you like until then entire dough is covered, except for a 1/2″ border. fold the edges around each other, all the way around until you reach the beginning again. feel free to get creative with your crimping, or not. it will look amazing either way!
bake at 400, until the crust is as brown as you like it. it will probably take at least a half hour, or longer if you like it more toasty brown. when it comes out, sprinkle a bit more fresh thyme on top, and some maldon flake salt. and slice it however you like…
i like to finish mine with some micro basil or just regular snipped basil if you have it around.
as a private chef, i plate meals into glass containers and place inside the refrigerator for the clients to nibble on at their convenience, along with instructions on how to best reheat. for this guy, i’d recommend placing the cut tart onto a parchment-lined sheet tray and cooking for 10-minutes at 400 to re-crisp the crust, re-warm the tart and re-soften the goat cheese.