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
Instructions
- Press pie crust into a 9-inch tart dish. Chill in fridge for 40 minutes, then freeze for 20 minutes.
- Preheat oven to 375°F. Line crust with parchment and pie weights; bake for 20–25 minutes until light golden. Let cool.
- Slice zucchini thinly with a mandoline. Toss with 1 tsp salt and let sit in a colander for 30 minutes. Pat dry thoroughly.
- Mix goat cheese, lemon zest, thyme, salt, and pepper. Add lemon juice as needed for spreadable consistency.
- Spread goat cheese mixture over cooled crust.
- Layer zucchini slices skin-side up in concentric circles over cheese. Drizzle with olive oil and a sprinkle of salt.
- Bake at 375°F for 25–30 minutes until zucchini darkens slightly and crust is golden.
- Cool for 10 minutes before slicing and serving.
Notes
- Swap thyme with rosemary, tarragon, or oregano. Use half the amount if using dried herbs.
- Try ricotta, manchego, or parmesan for a cheese variation.
- Use puff pastry instead of pie crust for a flakier base.
- Salt and drain zucchini to prevent soggy tart.
- Reheat slices in a 350°F oven, lightly covered with foil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 2g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
