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Three Cheese Zucchini Tart

Zucchini is one of the most versatile vegetables. Although it is mostly water, it provides a decent amount of vitamin C, carotenes and potassium.

Enjoy!

Yield: 12
Author:

Three Cheese Tart

prep time: 1 H & 30 Mcook time: 1 hourtotal time: 2 H & 30 M

Ingredients:

Crust
  • 1 1/4 cups all-purpose flour 
  • 1 teaspoon salt 
  • 1 1/4 sticks (10 tablespoons) unsalted butter, cold
  • 5 tablespoons ice water
Three Cheese Filling
  • 2 large zucchini, cut in thin slices (try to find two zucchini with similar shapes) 
  • 1-2 tablespoons extra virgin olive oil 
  • 4 oz goat cheese, crumbled  
  • 1 cup white cheddar cheese, shredded 
  • 1 cup parmesan cheese, shredded 
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 teaspoon pepper  

Instructions:

Crust and Three Cheese Filling
  1. Preheat the oven to 400 degrees. 
  2. Put 1 1/4 cups flour, 1 teaspoon salt and 10 tablespoons of butter in a food processor. 
  3. Pulse the mixture until it resembles a crumbly mixture (about 13-14 pulses). 
  4. While the food processor is running, add in 5 tablespoons of ice water in the feed tube and let the food processor run until the dough forms a ball. 
  5. Pat the dough into a disk and wrap in plastic wrap. Place the dough in the fridge for 30 minutes. 
  6. While the dough is chilling, chop the zucchini into thin slices (about 1/8-inch thick). 
  7. Place the sliced zucchini into a colander and toss with 2 teaspoons of salt. Let the colander sit in the sink with the zucchini for 30 minutes. This will allow the zucchini to release water. 
  8. After 30 minutes, put the zucchini into a cheese cloth (or dish towel) and gently squeeze to remove excess water. It is easiest to do this in a few batches to ensure the zucchini maintain their shape.  
  9. Place the zucchini into a bowl and drizzle with 1-2 tablespoons of extra virgin olive oil. 
  10. In another bowl, add the crumbled goat cheese, shredded white cheddar cheese and shredded parmesan cheese. Add the thyme and 1 teaspoon pepper. Mix thoroughly. Set aside. 
  11. On a clean surface, flour the workspace and lightly flour a rolling pin. 
  12. Set the dough on a floured surface and roll out to fit the pie pan you are using. Make sure to roll the dough out about 3 inches larger than your pie pan to make sure the dough covers the sides of the pie pan. 
  13. Place the dough in the pan and press gently into the sides. Cut off excess dough as needed. 
  14. Use a fork to gently poke the entire crust. This will prevent the crust from forming bubbles while baking. You can also use pie weights. 
  15. Place the tart in the oven and bake for 10 minutes. 
  16. Once prebaked, sprinkle the cheese mixture onto the crust. 
  17. Lay the zucchini slices on the crust in a circular fashion. Start on the outside and wrap into the middle, making sure to overlap the zucchini. The zucchini will shrink when baking, so it is important to not be shy and overlap the zucchini. 
  18. Bake for 45-50 minutes, or until the dough is golden brown. 
  19. Cut and enjoy!
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