ZUCCHINI AND GOAT CHEESE TART
- WineCheeseScallops
- 3 days ago
- 5 min read
This savory zucchini and goat cheese tart is the definition of simple elegance—fresh zucchini, tangy goat cheese, and a buttery, flaky homemade crust that looks as good as it tastes. Whether you're serving it as a light lunch, a side dish, or the star of a summer brunch, this tart is a beautiful way to showcase peak-season zucchini with a bright twist of lemon and herbs.
The real magic? That rich goat cheese filling with lemon zest and thyme. It's creamy, fragrant, and pairs perfectly with the roasted zucchini. This one feels fancy, but it’s actually super approachable—and oh-so worth it.
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🥒 Zucchini
Zucchini is the ultimate garden-to-table veggie. It's low in calories, rich in antioxidants like lutein and zeaxanthin, and full of moisture—hence the salting and draining step in this recipe! When roasted, it becomes sweet and tender, adding flavor without overpowering the delicate tart. Choose firm, unblemished zucchini for the best texture.
🧀 Goat Cheese
Creamy, tangy, and incredibly versatile, goat cheese is the hero ingredient here. Montrachet or any plain, soft goat cheese will work beautifully. It spreads easily, melts into the tart as it bakes, and creates a smooth, rich base to anchor the bright zucchini topping.
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Inspiration Behind the Recipe
This recipe is a love letter to summer gardens and farmers market strolls. If you’ve ever ended up with more zucchini than you know what to do with, this tart is the delicious solution. The combination of goat cheese, lemon zest, and thyme gives it a refined, almost French feel—yet it comes together with rustic charm. It's perfect for entertaining or as a light vegetarian main dish when the weather is warm and the produce is fresh.
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Tips, Serving Suggestions, and Storage Advice
Salt the zucchini generously and let it sit to draw out moisture—this keeps the tart from getting soggy.
Use a mandoline if you have one to slice the zucchini evenly and thinly.
Don’t skip chilling the dough. It helps the butter stay cold and ensures a flaky crust.
Overlap the zucchini slices tightly. They shrink as they cook, so a tight spiral gives the prettiest result.
Customize the cheese. Not a goat cheese fan? Try ricotta, feta, or cream cheese blended with herbs.
Serve warm or at room temp. It travels well for potlucks and picnics.
Add a drizzle of honey or balsamic glaze before serving for a sweet-savory upgrade.
Pair with wine. A crisp Sauvignon Blanc or a dry Rosé complements the flavors perfectly.
Make it mini. Use muffin tins or cut the dough into rounds for individual tarts.
Store leftovers in the fridge for up to 3 days. Reheat in a toaster oven to restore crispness.
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Why This Recipe Stands Out
Combines creamy, tangy cheese with fresh garden vegetables.
Uses a homemade crust that’s buttery and flaky.
Visually stunning with a spiral of overlapping zucchini.
Balanced flavors: herby, citrusy, savory, and light.
Perfect for brunch, lunch, dinner, or as an appetizer.
Great way to use up extra summer zucchini.
Crowd-pleaser even for those who “don’t usually like goat cheese.”
Easily customizable with other vegetables or cheeses.
Can be made in advance for entertaining.
Makes vegetables feel indulgent and luxurious!
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Zucchini and Goat Cheese Tart
Ingredients
1¼ cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1¼ sticks) cold unsalted butter, diced into ½-inch cubes
½ teaspoon white wine vinegar
5 tablespoons ice water
1½ pounds zucchini, thinly sliced (⅛ inch thick, unpeeled)
2 tablespoons olive oil, divided
8 ounces plain creamy goat cheese (such as Montrachet), at room temperature
1 teaspoon fresh thyme leaves, minced
½ teaspoon lemon zest
Instructions
Make the Dough: In a food processor, combine the flour, ¾ teaspoon kosher salt, and diced butter. Pulse 12–14 times until the mixture resembles coarse crumbs. While pulsing, pour in the vinegar and ice water through the feed tube and pulse just until the dough starts to come together. Turn out onto a floured surface, form into a disk, wrap in plastic, and refrigerate for 30 minutes.
Prep the Zucchini: While the dough chills, place zucchini slices in a colander and toss with 2 teaspoons of kosher salt. Let sit for 30 minutes to release moisture. Lay zucchini on a clean towel, roll it up, and gently squeeze to remove excess water. Transfer to a bowl and toss with 1 tablespoon of olive oil.
Make the Filling: In a small bowl, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and spreadable.
Assemble the Tart: Preheat oven to 400°F. Roll out the chilled dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined sheet pan. Spread the goat cheese mixture over the dough, leaving a ½-inch border. Arrange zucchini slices in tightly overlapping circles over the cheese, beginning at the edge. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with pepper.
Bake: Bake the tart for 40–50 minutes, until the crust is golden and the zucchini is tender. Let cool slightly before slicing. Serve warm or at room temperature.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ
Can I use store-bought pie crust?
Yes! A high-quality store-bought crust works fine in a pinch, but the homemade version has unbeatable flavor and texture.
What other vegetables can I use?
Thinly sliced yellow squash, tomatoes, or eggplant make great alternatives or additions.
Is there a substitute for goat cheese?
Try whipped feta, ricotta, cream cheese, or even Boursin for a different flavor profile.
Can I make it ahead of time?
Absolutely! Assemble a few hours in advance, chill, and bake just before serving—or bake it fully and reheat in a low oven.
How do I keep the crust from getting soggy?
Salting and draining the zucchini is key! You can also brush the crust with a thin layer of egg white before adding the cheese to create a moisture barrier.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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