Zucchini and Goat Cheese Tart

This tart caught my eye when I was watching Ina’s show Barefoot Contessa. I was looking for an occasion to make it but I ended up making half a recipe for myself for two lunches. My version looks a bit more rustic than Ina’s polished one but still tastes good.

Tart dough was easy enough and needs to chill for at least 30 minutes. Goat cheese is mixed with fresh thyme and lemon zest. I used my food processor to slice my zucchini. I had twice as much zucchini as I needed so I would use less next time. The sliced zucchini is tossed with olive oil then put on the tart. I thought there was enough olive oil on my zucchini so I skipped the additional topping before it goes in the oven. Don’t do that, my zucchini dried out during cooking but still edible. I enjoyed this recipe and would make it again.

Recipe available on Barefoot Contessa or Food Network.

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2 Comments Add yours

  1. flour.ish.en says:

    Your tart caught my eyes too with two of my favorite ingredients: zucchini and goat cheese.

    Like

  2. Kim says:

    Yum! I've always wanted to make this, but I'm the only one in the house who likes zucchini and goat cheese, which means I have to eat the whole thing myself. I think it looks gorgeous and I know I'd love it.

    Like

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