Zucchini and goat cheese tart

By MarcEditorially reviewedPublished Updated Review method
Thin tart topped with zucchini ribbons and goat cheese

Ribbons of zucchini, golden goat cheese and crisp puff pastry.

100% positive · 1 vote
51 mintotal time20 minprep28 mincooking4people
LevelEasyCuisineFrenchSeasonSummer

Equipment

Quantities for
4 servings
Quantities adjust automatically.

Ingredients

Method

4 steps
  1. Slice and drain: After draining, the ribbons are pliable and no longer glisten with water.
    Slice
    12 min

    Slice and drain

    12 min
    Ingredients for this step
    Zucchini500 gFine salt0.5 tsp

    Cut the zucchini into ribbons with a vegetable peeler, sprinkle the measured pinch of fine salt evenly over them and spread them over a clean tea towel.

    • Leave the salted ribbons for 8 minutes, then press them dry with a second clean towel.

    Look for this: After draining, the ribbons are pliable and no longer glisten with water.

  2. Round puff-pastry disc docked in the centre with its border left intact
    Prepare
    3 min

    Prepare the pastry

    3 min
    Ingredients for this step
    Puff pastry1 disc

    Unroll the cold puff pastry on its tray, prick the centre with a fork at roughly 2 cm intervals and leave a 1.5 cm border untouched.

    • If the pastry becomes soft or sticky, chill it for 5 minutes before adding the topping.

    Look for this: The pastry still feels cold and firm and the centre is evenly pricked.

  3. Courgette ribbons, goat-cheese rounds and thyme spread over the raw pastry
    Fold
    5 min

    Top without overcrowding

    5 min
    Ingredients for this step
    Puff pastry1 discZucchini500 gGoat cheese log160 gThyme3 sprigs

    Arrange the zucchini ribbons in loose waves, cut the goat cheese into 5 mm slices and tuck them evenly between the ribbons, then scatter over half the thyme.

    • Leave small gaps for hot air to circulate.
    • Avoid piling the cheese in the centre, which would keep the pastry underneath soft.

    Look for this: The topping forms one thin, even layer with visible pastry between some of the ribbons.

  4. Golden round courgette and goat-cheese tart with a well-risen puff-pastry edge
    Bake
    28 min then 3 min rest

    Bake until deeply golden

    28 min then 3 min rest200°C
    Ingredients for this step
    Puff pastry1 discGoat cheese log160 gThyme3 sprigs

    Bake on a low oven shelf at 200°C for 28 minutes. Add the remaining thyme after taking the tart out of the oven.

    • Turn the tray after 14 minutes if one side is colouring faster.
    • Wait 3 minutes before slicing so the topping stays in place.

    Look for this: The base is dry and crisp, the pastry edges are deeply golden and the cheese is lightly browned.

Storage and reheating

Refrigerator

Once completely cool, keep the tart in the fridge for up to 2 days.

Freezer

Freeze for up to 1 month; the pastry will lose a little of its crispness.

Reheating

Reheat for 8–10 minutes at 180°C on a preheated baking tray.

Allergen information

Allergens declared by the author

GlutenCheck composite ingredients and packaging.
Milk
Goat cheese log
Always check packaging and possible cross-contamination; this declaration is not a medical guarantee.

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