---
title: "Zucchini and goat cheese tart"
description: "Ribbons of zucchini, golden goat cheese and crisp puff pastry."
canonical: "https://www.savoureux.fr/en/recipe/zucchini-goat-cheese-tart"
last-updated: "2026-08-11T16:59:05.636Z"
---

# Zucchini and goat cheese tart

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

- **Prep**: 20 min
- **Cook**: 28 min
- **Rest**: 3 min
- **Difficulty**: Easy
- **Serves**: 4 personnes

## Ingredients
- 1 disc Puff pastry
- 500 g Zucchini
- 160 g Goat cheese log

## Steps
1. **Slice and drain** — 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.
2. **Prepare the pastry** — 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.
3. **Top without overcrowding** — 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.
4. **Bake until deeply golden** — 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.

## Nutrition (per serving)
- Calories: 348 kcal
- Protein: 12.2 g
- Carbohydrate: 25.2 g
- Sugar: 3.9 g
- Fat: 21.2 g
- Saturated fat: 14.6 g
- Fiber: 3 g
- Sodium: 893 mg
---
Full recipe with photos: https://www.savoureux.fr/en/recipe/zucchini-goat-cheese-tart