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Zucchini Goat Cheese Tart Recipe

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By Karen Keb | May 29, 2013

Summer squash has a reputation for blandness. This is a great way to dress it up and make a meal of it. If you’re not a lover of goat cheese, substitute ricotta or cottage cheese.

EASY SUMMER RECIPES:
Easy Summer Recipes for the Garden Harvest

Zucchini Goat Cheese Tart Recipe

Crust:
1 1/3 cups plus
2 tablespoons unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons raw sugar
1 stick (1/2 cup) unsalted butter, very cold or frozen, cubed
1/4 cup ice water

Filling:
2 tablespoons extra-virgin olive oil
2 small or 1 large zucchini, cut into 1/4-inch rounds
1 medium yellow squash, cut into 1/4-inch rounds
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
6 ounces chèvre (goat cheese)
1/2 cup grated Parmesan
1 teaspoon chopped fresh tarragon leaves
Zest of 1 small lemon
Juice of 1/2 lemon
1 egg
1/4 cup chopped fresh basil leaves

To make crust: In food processor bowl, place flour, salt and sugar; pulse to combine. Add butter and pulse until mixture is crumbly, about 10 seconds. With machine off, sprinkle ice water over mixture. Process just until dough holds together.

Dump mixture onto floured surface and knead until dough sticks together well, just a few seconds. Shape into ball and place on square of plastic wrap. Press down to form disk. Wrap disk and refrigerate for at least 1 hour before using.

Just before preparing filling, heat oven to 400°F. Line baking sheet with parchment paper; set aside.

To make filling: In large bowl, combine olive oil, zucchini, squash, garlic, salt and pepper. Toss to coat well; set aside.

In medium bowl, combine goat cheese, Parmesan, tarragon, lemon zest and juice, and egg. Stir to thoroughly combine; set aside.

To assemble: On lightly floured work surface, roll out dough into 14-inch round. Transfer to prepared baking sheet.

Spread goat cheese mixture over crust, leaving 2-inch border around edges. Place coated zucchini and squash slices over cheese in circular pattern, slightly overlapping pieces. Fold dough edge over veggies to form rustic crust.

Bake for 35 to 45 minutes, or until golden brown. Remove from oven and allow to cool for 10 minutes. Sprinkle basil leaves on top, cut into wedges, and serve. Yields 4 servings.

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