Zucchini Tart with Lemon Thyme and Goat Cheese

Zucchini Tart with Lemon Thyme and Goat Cheese
Photo by Scott Phillips


  • 2 Tbs. extra-virgin olive oil
  • 1-½ lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
  • 1-¼ cups all-purpose flour
  • ½ tsp. white vinegar
  • Freshly ground black pepper
  • 1 tsp. chopped fresh lemon thyme
  • Kosher salt
  • + 2 more ingredients
    • 8 oz. plain goat cheese, softened
    • 5 oz. cold unsalted butter

In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough o...

View full recipe at Fine Cooking


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