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Zucchini & Goat Cheese Tart with Thyme

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

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.

Zucchini & Goat Cheese Tart with Thyme

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
Prep the Pastry
1

  1. Preheat oven to 400°F (200°C).

  2. Roll out puff pastry on parchment paper into a 10x12-inch rectangle or fit into a tart pan.

  3. Score a ½-inch border around the edge with a knife (don’t cut all the way through).

  4. Prick the inside base all over with a fork to prevent puffing.

Pre-Bake the Crust
2

  1. Brush border with egg wash.

  2. Bake for 10–12 minutes until lightly puffed and golden.

  3. Remove from oven and gently press down the center if it has puffed too much.

Make the Filling
3

  1. In a small bowl, combine:

    • Goat cheese, cream cheese, lemon zest, and a pinch of salt & pepper.

  2. Stir until creamy and spreadable.

  3. Spread the mixture evenly over the pre-baked tart shell, avoiding the border.

Prepare the Zucchini
4

  1. Use a mandoline or vegetable peeler to make long, thin ribbons of zucchini.

  2. Toss ribbons gently in a bowl with olive oil, a pinch of salt, and fresh thyme.

Assemble & Bake
5

  1. Arrange zucchini ribbons artfully in swirls or overlapping rows over the cheese layer.

  2. Sprinkle with a little more thyme and pepper.

  3. Return tart to oven and bake for 20–25 minutes, until:

    • Zucchini is tender and just golden on the edges

    • Crust is deeply golden and crisp

Cool & Serve
6

  1. Let tart cool for 5 minutes before slicing.

  2. Garnish with:

    • A drizzle of honey for sweet contrast

    • More thyme or a handful of arugula

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

Nutrition Facts

4 servings

Serving size