Zucchini and Goat Cheese Tarts

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Difficulty:

Medium

Prep Time:

45 Minutes

Cook Time:

45 Minutes

Total Time:

90 Minutes

Ingredients

1 1/4 cups all-purpose flour
Kosher salt and freshly ground black pepper
10 Tbsp (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
1/2 tsp white wine vinegar
5 Tbsp ice water
1 1/2 lb zucchini, unpeeled and sliced 1/8 inch thick
2 Tbsp good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 tsp minced fresh thyme leaves
1/4 tsp grated lemon zest

1Step 1

Place the flour, 3/4 tsp of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12-14 times, until the butter is the size of peas.

2Step 2

With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.

3Step 3

Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 tsp of salt and set aside for 30 minutes.

4Step 4

Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices in a bowl and toss with 1 Tbsp of olive oil.

5Step 5

With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp pepper and set aside.

6Step 6

Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place it on a sheet pan lined with parchment paper.

7Step 7

Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper.