Zucchini, goat cheese and thyme come together!

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Photos by Joan Messenger

I hope you all had a nice Memorial day weekend. Like many of you, I was spending a lot of time this holiday weekend with family and friends. My hopes are that you had long weekend filled with a bit of relaxation, some time to run around and get fresh air, and amazing food, wherever your weekend adventures may have taken you.

It's easy to eat your vegetables when the farmers markets are in full swing, or your garden is flowing with delicious fresh vegetables. All you really need is a bit of salt, pepper and olive oil to turn whatever  sun ripened, just picked produce you may have, into a tasty dish. As simple as that is, I more often than not, like to make a vegetable dish that tastes more complex. Looking at different ingredients that will complement the flavors of Summer produce.

This Zucchini tart is complemented by the salty goat cheese and subtle addition of lemon zest and thyme. It is beautiful and yummy! I made this for two different dinner parties, at our home, over the holiday weekend, and it was enormous hit!



Zucchini Tart
adapted from Maria Sinskey

 

Crust:

1 1/4 c. flour

5 T. unsalted butter

3/4 tsp. kosher salt

1/2 tsp. white vinegar

3-4 T. water

Filling:

1 1/2 lb. zucchini

2 tsp. salt

1 T. olive oil

8 oz. goat cheese or boursin 

thyme

fresh lemon zest

freshly ground pepper

In a food processor, pulse the flour. butter and salt, until the size of small peas.

Add the white vinegar to 3 tablespoons of the water, add to dough and pulse until the dough just comes together.

 Shape the dough into a disk, about 1" thick, wrap with plastic wrap and refrigerate for 30 minutes.

Trim the zucchini and  slice into 1/8" slices with a mandolin.

In a colander, toss the zucchini with 2 tsp. of salt and drain for 30 minutes in your sink.

 Gently squeeze the slices, after 30 minutes to release the water and transfer to a medium bowl.

Preheat oven to 400F and position a rack in the center of the oven.

Toss the zucchini with the olives oil and freshly ground pepper, to taste.

Roll dough out to 11 inch round, between two pieces of plastic wrap, or on a well floured surface. 

In a small bowl, mix the goat cheese with 1 tsp. of fresh thyme, 1 tsp. lemon zest, salt and freshly ground pepper. Spread this mixture over the dough, leaving a 1/2" border. Arrange the zucchini rounds, overlapping in concentric circles. all the way to the edge of the dough. Drizzle with olive oil and bake until the zucchini is golden brown, 40-45 minutes.

Arrange the zucchini rounds, overlapping in concentric circles. all the way to the edge of the dough. Drizzle with olive oil and bake until the zucchini is golden brown, 40-45 minutes.

Slice into wedges and serve warm..........

* I am working on a print tool, and hope to have that in the next few weeks. For now here is the recipe in a non picture, print friendly version.

 Zucchini Tart-

adapted from Maria Sinskey

Crust:

1 1/4 c. flour

5 T. unsalted butter

3/4 tsp. kosher salt

1/2 tsp. white vinegar

3-4 T. water

Filling:

1 1/2 lb. zucchini

2 tsp. salt

1 T. olive oil

8 oz. goat cheese or boursin 

thyme

fresh lemon zest

freshly ground pepper

In a food processor, pulse the flour. butter and salt, until the size of small peas.

Add the white vinegar to 3 tablespoons of the water, add to dough and pulse until the dough just comes together. Shape the dough into a disk, about 1" thick, wrap with plastic wrap and refrigerate for 30 minutes.

 Trim the zucchini and  slice into 1/8" slices with a mandolin. In a colander, toss the zucchini with 2 tsp. of salt and drain for 30 minutes in your sink. Gently squeeze the slices, after 30 minutes to release the water and transfer to a medium bowl.

Preheat oven to 400F and position a rack in the center of the oven.

Toss the zucchini with the olives oil and freshly ground pepper, to taste.

Roll dough out to 11 inch round, between two pieces of plastic wrap, or on a well floured surface. 

In a small bowl, mix the goat cheese with 1 tsp. of fresh thyme, 1 tsp. lemon zest, salt and freshly ground pepper. Spread this mixture over the dough, leaving a 1/2" border. Arrange the zucchini rounds, overlapping in concentric circles. all the way to the edge of the dough.

Drizzle with olive oil and bake until the zucchini is golden brown, 40-45 minutes.

Slice into wedges and serve warm..........
                         ~ 

I am so excited about the new design of my blog. I have bought the domain, which makes it easier for my audience, to find me. It has also allowed me to have some new features, which you will see in the next few weeks. I am thrilled to announce that I will be featuring a few new authors, who will introduce themselves and possibly commit to being a regular!! The new website address is: 

www.sewwhatscookingwithjoan.com

However, you can still get to the blog through the old address, on blogspot. Please visit Friday, for our first new SURPRISE author!!

Beautiful gardenia's, given to me as a hostess gift. Maya and Karl brought these to my dinner party on Saturday night, along with Swiss chocolates that Maya brought from her homeland, Gstaad, Switzerland. Maya and Karl, grow these beautiful flowers here, in their part time home in Scottsdale, Arizona.

You Rock! Love this life!

Cheers! JJ