Zucchini Tart

This tart is adapted from Fine Cooking magazine; it is a good way to use up zucchini. I cut this into wedges and packed it up for a picnic recently– it was sooooooooooooo delicious!

For the crust:
1 1/4 cup flour
10 T cold, unsalted butter cut into cubes
3/4 t kosher salt
4 T ice water

Using a pastry blender, cut butter into flour until it resembles coarse sand; with a fork, lightly stir in the water and form into a dough. Pat it into a disc, wrap in plastic and refrigerate for about 30 minutes.

For the topping:
4 medium zucchini (about 1 1/4 pound or so)
1- 5.2 oz container Boursin cheese (the herb and garlic flavor), softened
4 oz. plain goat cheese, softened (or cream cheese)
extra-virgin olive oil for brushing

Slice the zucchini into 1/8″ thick rounds (this is easiest using a mandoline) and set the slices in a colander. Sprinkle them with 2 tsp kosher salt and toss so that they all get coated. Let this drain for 30 minutes. Pat them dry-ish with a paper towel and try to squeeze out some of the extra liquid without damaging the zucchini slices. Combine the two cheeses. Meanwhile, preheat your oven to 400ยบ; if you have a pizza stone, put it in the oven to preheat also. This tart bakes up very nicely on the pizza stone. If you don’t have one, you can use a cookie sheet or round pizza pan to bake it on.

Roll out the pie dough into a 13″ round; the nice thing about this tart is that it’s rustic so you don’t have to worry too much about making the dough look pretty. Spread the cheese across the whole thing with an offset spatula and layer the zucchini in concentric circles. I had a fair amount left over after layering so I just added a second layer around the outermost edge to keep the middle from becoming too heavy. Brush the zucchini with a bit of extra-virgin olive oil, crank some pepper on top and bake in the oven for 45 minutes (give or take 5 minutes depending on how hot your oven is). You may be tempted to sprinkle some salt over the top but don’t! It’s plenty salty from the draining process.

Leave a Comment

Your email address will not be published. Required fields are marked *