Ina Garten’s Goat Cheese and Zucchini Tart Recipe
- Prep Time: 40 minutes
- Cook Time: 17 minutes
- Total Time: 57 minutes
- Yield: 6 1x
- Category: Lunch or Dinner
- Method: Bake
- Cuisine: French
Ingredients
Scale
- One whole tart sheet puff pastry
- 4 ounces of goat cheese (softened a bit)
- One each, zucchini and yellow squash (same size)
- Lemon zest from one lemon
- 1/2 teaspoon of salt and 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- Fresh thyme leaves (divided, some will be used to mix with the goat cheese and the rest will be for a garnish)
- 1 egg for egg wash
- 2 tablespoons extra-virgin olive oil
Instructions
- On a lightly floured surface or floured board, roll out one sheet of puff pastry and cut six rectangles. Put them on a plate with parchment paper cut into rectangles and place them between each puff pastry to ensure they do not stick together. Keep cold in the refrigerator until ready to use.
- Slice thin circles of zucchini and yellow squash using a sharp knife or a Mandolin. Place in colanders and allow to drain onto a place for 30 minutes. Then place the rounds on a paper towel and pat dry with an additional towel.
- In a small bowl, use a fork to toss and mix the goat cheese with some fresh thyme, lemon zest, salt, and pepper in a small (you want a creamy goat cheese mixture). Set aside.
- Prepare a baking sheet lined with parchment paper.
- Pour a drizzle of (about 1/2 tablespoon) of extra-virgin olive oil in four places, evenly spaced. Or six if you are using a large baking sheet.
- Layer the zucchini slices in two rows, forming a rectangle over the oil olive oil on the parchment paper.
- Spread a quarter of the goat cheese mixture on the zucchini and yellow squash slices.
- Cover with a puff pastry rectangle, pulling it gently to the size you need to cover the filling.
- Using the tines of a fork, gently go around all four sides with the fork to form a 2-inch border, then prick the inside of each pastry, give each a little egg wash, and sprinkle with sea salt.
- Pop them into a 350º oven for about 15-17 minutes. When they are golden brown, take them out and flip them over on the baking sheet. Crank the oven to broil and put them back in for a minute or two until golden brown.
- Remove from the oven and place on a cooling rack. Once they have cooled slightly, sprinkle with some fresh thyme. The sprinkle of fresh thyme makes the tarts look so beautiful, so please, don’t skip that part!
- Enjoy!