Zucchini and Goat Cheese Tart
Puff pastry is one of those workhorse ingredients that you should always keep in the freezer. It’s the shortcut that will have you baking savory tarts for a quick appetizer, a week night meal or a weekend brunch. Consider puff pastry a blank canvas that you can easily bake into an elegant tart. Transform your farmers market squash into a rich and tangy Zucchini and Goat Cheese tart. For an even more flavorful treat try our Peach and Prosciutto Tart. These easy-to-form tarts are as beautiful as they are delicious. Get creative with your favorite ingredients and let them shine in a savory tart. This recipe was featured in Inside New Orleans Magazine summer 2019 issue. We’d like to see your version. Share your creation by tagging us on Instagram at @InsideNewOrleans or at @y_delicacies.
Zucchini and Goat Cheese Tart
Servings: 9 slices
Ydelicacies.com Yvette Jemison
1 sheet frozen puff pastry, thawed
4 ounces goat cheese
3 Tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
6 sprigs fresh thyme
2 small zucchinis, thinly sliced
½ small red onion, thinly sliced
1. Preheat oven to 400°F.
2. Roll out puff pastry to a 9x13-inch rectangle on a lightly floured sheet of parchment. Using a fork, prick the surface of the pastry, leaving a 1-inch border.
3. Transfer dough and parchment onto a baking sheet. Place in freezer until frozen, about 30 minutes.
4. Crumble goat cheese over frozen puff pastry, staying within border.
5. In a medium bowl, whisk olive oil, salt, pepper and fresh thyme leaves together. Add zucchini and onions and toss to coat.
6. Arrange zucchini and onions on top of goat cheese.
7. Bake tart until edges of pastry are puffed and crisp 30-35 minutes. Let tart cool for 5 minutes before cutting.
