Isn’t it funny how your tastes change as you get older? I used to not care for goat cheese and now it is one of my favorites and I’ve been trying to incorporate it into new dishes! Of course, my favorite, Ina Garten, had a delicious sounding Zucchini Goat Cheese Tart that I just had to try. The best thing about this tart is that it is not only simple to eat but cut it up and it is the perfect appetizer for a get together.
What I’ve learned, is having a few great go-tos in your hostess arsenal is everything and will make entertaining easier. With this recipe I took some short cuts by using puff pastry dough instead of making my own dough – I mean, I LOVE to cook, but sometimes you have to use what you have and make it easy on yourself.
Zucchini Goat Cheese Tart á la Ina
- Puff Pastry Sheet (use a round dinner plate to create the circular pastry)
- Creamy goat cheese (8 oz)
- Zucchini (about 1lb) – cut into very thin slices
- Fresh Thyme leaves
- Grate lemon zest
- Kosher salt
- Olive Oil
Preheat oven to 400 degrees Fahrenheit.
Place the round puff pastry on a baking sheet lined with parchment paper.
Put sliced zucchini into a colander that is set on top of a plate (I remember watching this episode of Barefoot Contessa and being like, huh? But I let the master work…makes sense I promise). Add about 1 1/2 teaspoons of salt to the zucchini and toss. Ina’s recipe calls for setting it aside for 30min, I ended up doing it for about 20min becuas I noticed a lot of the liquid on the plate (see, told you there’s a reason for the plate). Using a dish towel (which I recommend as well) or a few layers of paper towels, place zucchini on towel, roll and squeeze; you want to get out any extra liquid that developed from the salt. Add zucchini to a small mixing bowl and add olive oil (about 1 tablespoon).
In another small mixing bowl, add goat cheese, lemon zest, thyme (to taste), salt and pepper (to taste). Use a fork to mix/mash. Spread mixture on pastry dough (leave a slight boarder – think very skinny crust). Place zucchini in overlapping circle motion until covered. Drizzle with a little olive oil and freshly ground pepper. Bake for 30-40minutes (because I used puff pastry dough, watch it so it doesn’t burn – you want a golden brown color).
Remove from oven, cut in pizza like wedges, sprinkle a few extra thyme leaves and serve warm or room temp (also why it is a good go to appetizer, you can make ahead!).
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