Zucchini and Goat Cheese Tart

Zucchini and Goat Cheese Tart

Recipe & Photo Courtesy of Ina Garten

In Atlanta, we love our zucchini! And we certainly can grow them like nobody’s business. So now is the perfect time to try this Ina Garten Classic. It’s easy to make, won’t require hours in a hot kitchen, it’s vegetarian friendly and it’s a perfect little something something to serve to guests with wine!

Zucchini and Goat Cheese Tart


1 ¼ cups all-purpose flour
Kosher salt and freshly ground black pepper
10 Tbsp (1 1/4 sticks) cold unsalted butter, 1/2-inch-diced
½ tsp white wine vinegar
5 Tbsp ice water
1 ½ lbs zucchini, unpeeled and sliced 1/8 inch thick
2 Tbsp good olive oil, divided
8 oz plain creamy goat cheese, plain such as Montrachet at room temperature
1 tsp minced fresh thyme leaves
¼ tsp grated lemon zest


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

2. Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. 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 into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper and set aside.

3. Preheat the oven to 400 degrees F. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-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 overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

For more of Lee’s Favorites from Ina, check out his other Living Atl Blog posts.  Click Here to see Ina’s recipe for Zucchini and Goat Cheese Tart.


“Cooking for Jeffrey” by Ina Garten © Clarkson Potter 2016.
Provided courtesy of Ina Garten.
All rights reserved.

Please let Lee know if you make this amazing tart. And as always, get in touch if you are planning on buying and selling…he will bring the tart!

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