Zucchini are everywhere right now. They make me happy, and a certain someone else not so happy. I can honestly say I really enjoy them. Lenny, on the other hand, considers them the boring guy at the party. Until we went to France and enjoyed a lovely zucchini goat cheese tart. I immediately knew I was going to come home and recreate that recipe for Zucchini Goat Cheese Tart. I have made this a few times since coming back in August and I can honestly say it is amazing. Lenny even agrees.
Our friends, Chris and Dominique invited us to a lovely outdoor dinner at their home in Gascony while we were visitingFrance. It is always a wonderful treat spending time with them, and Chris is an outstanding cook. When we arrived at their home, I saw what was being cooked for dinner but did not say anything to Lenny the hater of zucchini. When we sat down for dinner, he commented on how great everything looked. Chris proceeded to go over the menu, a lovely quiche with ham and a courgette goat cheese tart. Lenny was not familiar with the French name for zucchini, so they translated. I squeezed his leg and he didn’t say a word.
The evening continued with good food, lovely wine, and amazing company. It was the perfect way to end our time before heading home. Lenny decided to tell the story of the boring friend at a dinner party and how he normally does not enjoy zucchini. To say I was stunned is an understatement. He then went on about how this tart was the best Zucchini Goat Cheese Tart he has ever eaten. I may have squealed with delight, knowing I had a new recipe to enjoy at home.
Be sure to pick up some of those lovely end of summer zucchini and make this Zucchini Goat Cheese Tart. It is truly a lovely way to enjoy the last of summer’s bounty. Perfect with a simple green salad and a light Rose wine!
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Zucchini Goat Cheese Tart
serves 4 – 6 ( I used a half baking sheet – if you do not have one you can free form the dough onto a larger sheet)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 1 tablespoon sugar
- 3 – 5 tablespoons ice cold water
- 1 tablespoon olive oil
- 1 cup yellow onion, thinly sliced
- 1 garlic, finely minced
- 1 teaspoon herbes de Provence
- 5 small zucchini, thinly sliced (I found that 1 zucchini is just over 1 cup)
- 11 ounces goat cheese
- Place the flour, salt, butter, and sugar into a food processor. Mix until the butter is crumbly.
- Drizzle in the water, 1 tablespoon at a time, until the dough forms a ball.
- Remove the dough from the food processor and gently knead into a ball. Wrap in wax paper and place in the refrigerator for 30 minutes
- In a large frying pan heat the olive oil over medium-low heat. Add the onion and cook until soft; about 3 minutes.
- Stir in the garlic and herbs de Provence, stir. Add the zucchini and continue cooking over low heat for 15 minutes. You want the zucchini to be slightly cooked but not overcooked and mushy.
- Roll the dough to fit your half sheet baking pan that has been lightly sprayed with baking spray. Or you can lay parchment paper onto a larger baking sheet and free form the dough.
- Crumble the goat cheese over the top of the dough, then scatter the zucchini mixture over the top.
- Slide into the oven and bake for 20 – 25 minutes. Just until the cheese is slightly melted and the crust golden brown.
- Remove from the oven. I prefer to serve this at room temperature, so I make a salad, set the table and then serve. You can also serve right from the oven.