Name: Zucchini Tart with Goat Cheese
Prep time: 15 min
Cook time: 55 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 1 unbaked pie crust, pressed into a 9-inch tart dish; 8 oz plain goat cheese; 2 teaspoons fresh thyme, minced; 1 teaspoon lemon zest; ¼ teaspoon salt; ¼ teaspoon freshly cracked black pepper; 2 large green zucchinis; 2 large yellow zucchinis; Olive oil, for drizzling; Lemon juice, as needed to loosen goat cheese

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I’m sharing a savory zucchini tart that’s as beautiful as it is delicious—featuring concentric rounds of zucchini arranged over a creamy goat cheese base in a crisp pre‑baked crust. It’s perfect for brunch, lunch, or a light dinner.

Zucchini Tart with Goat Cheese

Why You’ll Love This Recipe

I love how this recipe makes the most of abundant summer zucchini. It looks impressive when served—simple, elegant concentric slices—but it’s easy to assemble. It works any time of day: brunch with fruit, a light lunch, or dinner with a salad beside it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I use:
‑ 1 unbaked pie crust pressed into a 9‑inch tart dish
‑ 8 oz plain creamy goat cheese
‑ 2 teaspoons fresh thyme, minced
‑ 1 teaspoon lemon zest
‑ ¼ teaspoon salt
‑ ¼ teaspoon freshly cracked black pepper
‑ 2 large green zucchinis
‑ 2 large yellow zucchinis
‑ Olive oil for drizzling
‑ Lemon juice, as needed to loosen the cheese mixture

Directions

I press the pie dough into a 9‑inch tart dish, chill it for 40 minutes in the fridge, then 20 minutes in the freezer.
I line the chilled crust with parchment and pie weights and partially bake at 375°F for 20–25 minutes until light golden.
Meanwhile, I slice zucchini on a mandoline, then toss with a teaspoon of salt and let sit in a colander for 30 minutes.
I pat the zucchini slices dry thoroughly.
I mix goat cheese with lemon zest, thyme, salt, and pepper, adding a teaspoon or two of lemon juice if needed for spreadable consistency.
I spread that cheese mixture over the cooled crust.
I layer the zucchini strips skin‑side up in concentric circles atop the cheese, drizzle with olive oil and sprinkle a bit more salt.
I bake at 375°F for 25–30 minutes until the crust is golden and the zucchini slightly darkens. I let it cool 10 minutes before slicing.

Servings and timing

This recipe yields 8 slices.
Prep time is about 15 minutes.
Cook time is around 55 minutes.
Chill and resting time is about 1 hour.
Total time is roughly 2 hours and 10 minutes.

Variations

I sometimes swap thyme for rosemary, tarragon, oregano, or marjoram—if I’m using dried herbs, I cut the amount in half.
I’ve also made this tart with ricotta instead of goat cheese, or blended goat cheese with manchego or ricotta with parmesan. Each version gives a different but equally satisfying taste.

storage/reheating

I store the tart covered in the fridge for up to 3 days, though it tastes best the same day it’s baked.
To freeze, I cool it completely, flash-freeze for about an hour, then wrap tightly in plastic and foil. It keeps well for up to 3 months.
To reheat, I preheat the oven to 350°F, cover the tart loosely with foil to protect the crust, and warm it for about 10 minutes until heated through.

FAQs

Can I use puff pastry instead of pie crust?

Yes—I’ve used puff pastry before and it gives a flakier, more buttery base. It changes the texture a bit, but it’s delicious.

Do I need to drain the zucchini before assembling?

Absolutely. Zucchini holds a lot of water, and draining helps avoid a soggy tart. I always salt and drain it first, then pat it dry.

Can this tart be made ahead?

Yes. I often prepare the crust and cheese mixture a day in advance. Then I just assemble and bake when I’m ready.

How should I reheat leftovers without losing texture?

I reheat slices in a 350°F oven, lightly covered with foil. That keeps the crust crisp while warming the inside.

Can I freeze leftover tart?

Definitely. Once it’s cooled, I wrap it well and freeze it. I let it thaw in the fridge overnight before reheating.

Conclusion

I absolutely enjoy making this zucchini tart during summer. From its stunning presentation to the rich, tangy goat cheese and fresh zucchini, it’s always a crowd-pleaser. It’s easy to adapt, convenient to prep ahead, and satisfying for any meal of the day.