This elegant tart features a buttery pastry base layered with a creamy goat cheese mixture , topped with thin ribbons of zucchini , a touch of lemon zest , and earthy fresh thyme . It’s baked until golden and slightly puffed, with beautifully caramelized edges and a rich, tangy filling that’s balanced by the fresh bite of zucchini.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 40 minsTotal Time 1 hrFor the Tart Shell
1 sheet store-bought puff pastry (thawed) or use pie crust or homemade pâte brisée
1 egg, lightly beaten (for egg wash)
For the Filling
3 small zucchini (or 2 medium), thinly sliced or shaved into ribbons
4 oz soft goat cheese
2 oz cream cheese or ricotta
1 tbsp olive oil
1 tsp lemon zest
1 tsp fresh thyme leaves
Salt and freshly ground black pepper, to taste
Garnish (optional)
Extra thyme sprigs
Drizzle of honey or olive oil
Cracked black pepper
Prep the Pastry
1
Preheat oven to 400°F (200°C) .
Roll out puff pastry on parchment paper into a 10x12-inch rectangle or fit into a tart pan.
Score a ½-inch border around the edge with a knife (don’t cut all the way through).
Prick the inside base all over with a fork to prevent puffing.
Pre-Bake the Crust
2
Brush border with egg wash .
Bake for 10–12 minutes until lightly puffed and golden.
Remove from oven and gently press down the center if it has puffed too much.
Make the Filling
3
In a small bowl, combine:
Stir until creamy and spreadable.
Spread the mixture evenly over the pre-baked tart shell, avoiding the border.
Prepare the Zucchini
4
Use a mandoline or vegetable peeler to make long, thin ribbons of zucchini.
Toss ribbons gently in a bowl with olive oil , a pinch of salt, and fresh thyme .
Assemble & Bake
5
Arrange zucchini ribbons artfully in swirls or overlapping rows over the cheese layer.
Sprinkle with a little more thyme and pepper.
Return tart to oven and bake for 20–25 minutes , until:
Cool & Serve
6
Let tart cool for 5 minutes before slicing.
Garnish with:
Tips for Success
7
Pat zucchini dry with a paper towel before baking to avoid excess moisture.
Tart can be baked a few hours ahead and served warm or at room temperature.
If using regular pie dough, blind-bake the crust with pie weights before filling.
Variations
8
Add caramelized onions or sun-dried tomatoes for depth.
Use ricotta and feta if you prefer a saltier filling.
Try with yellow squash or heirloom tomatoes in summer.
Suggested Pairings
9
Serve with: Arugula salad, poached eggs, or tomato soup
Drink with: Dry white wine (Sauvignon Blanc or Vermentino) or sparkling lemonade
Great for: Spring brunch, light lunch, or appetizer course
Ingredients For the Tart Shell
1 sheet store-bought puff pastry (thawed) or use pie crust or homemade pâte brisée
1 egg, lightly beaten (for egg wash)
For the Filling
3 small zucchini (or 2 medium), thinly sliced or shaved into ribbons
4 oz soft goat cheese
2 oz cream cheese or ricotta
1 tbsp olive oil
1 tsp lemon zest
1 tsp fresh thyme leaves
Salt and freshly ground black pepper, to taste
Garnish (optional)
Extra thyme sprigs
Drizzle of honey or olive oil
Cracked black pepper
Directions Prep the Pastry
1
Preheat oven to 400°F (200°C) .
Roll out puff pastry on parchment paper into a 10x12-inch rectangle or fit into a tart pan.
Score a ½-inch border around the edge with a knife (don’t cut all the way through).
Prick the inside base all over with a fork to prevent puffing.
Pre-Bake the Crust
2
Brush border with egg wash .
Bake for 10–12 minutes until lightly puffed and golden.
Remove from oven and gently press down the center if it has puffed too much.
Make the Filling
3
In a small bowl, combine:
Stir until creamy and spreadable.
Spread the mixture evenly over the pre-baked tart shell, avoiding the border.
Prepare the Zucchini
4
Use a mandoline or vegetable peeler to make long, thin ribbons of zucchini.
Toss ribbons gently in a bowl with olive oil , a pinch of salt, and fresh thyme .
Assemble & Bake
5
Arrange zucchini ribbons artfully in swirls or overlapping rows over the cheese layer.
Sprinkle with a little more thyme and pepper.
Return tart to oven and bake for 20–25 minutes , until:
Cool & Serve
6
Let tart cool for 5 minutes before slicing.
Garnish with:
Tips for Success
7
Pat zucchini dry with a paper towel before baking to avoid excess moisture.
Tart can be baked a few hours ahead and served warm or at room temperature.
If using regular pie dough, blind-bake the crust with pie weights before filling.
Variations
8
Add caramelized onions or sun-dried tomatoes for depth.
Use ricotta and feta if you prefer a saltier filling.
Try with yellow squash or heirloom tomatoes in summer.
Suggested Pairings
9
Serve with: Arugula salad, poached eggs, or tomato soup
Drink with: Dry white wine (Sauvignon Blanc or Vermentino) or sparkling lemonade
Great for: Spring brunch, light lunch, or appetizer course
Zucchini & Goat Cheese Tart with Thyme
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