Tartes aux Courgettes (Zucchini Tart)

Tartes aux Courgettes (Zucchini Tart)

Nov 3 2015


Serves 5-6


  • 1 store bought pie dough (I always keep some on my freezer, saves tons of time) thawed.
  • 2 zucchinis, thinly sliced (I use a mandolin, but watch out for our fingers)
  • Freshly ground black pepper
  • 2 tsp olive oil
  • 8 oz. plain goat cheese, softened
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp of fresh lemon zest
  • 1/2 cup of fresh chopped basil


Toss the zucchini with 2 tsp salt and drain for 30 minutes. Place them on a clean kitchen towel and gently squeeze to release excess water.

Position a rack in the center of the oven and heat the oven to 400°F.

Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with a fork and add lemon zest and fresh thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border.

Arrange the zucchinis starting in the middle going into circles until the whole surface is full. Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

When ready drizzle a little bit of olive oil and salt and add fresh basil all over. I think that a couple of tsp of fresh parmesan on it would be amazing (I haven't tried yet but just thinking about it makes me want to do this tart right now).

Et Voila, Bon Appétit!

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