Barefoot Contessa Zucchini & Goat Cheese Tart

Barefoot Contessa Zucchini & Goat Cheese Tart is made with all-purpose flour, zucchini, goat cheese, fresh thyme, lemon zest, and olive oil. This recipe creates a savory, flaky vegetable tart perfect for lunch or appetizers. It takes about 2 hours and 5 minutes to prepare and serves 6.

Barefoot Contessa Zucchini & Goat Cheese Tart Ingredients

• 1¼ cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced
• ½ teaspoon white wine vinegar
• 5 tablespoons ice water
• 1½ pounds zucchini, unpeeled and sliced ⅛ inch thick
• 2 tablespoons good olive oil, divided
• 8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
• 1 teaspoon minced fresh thyme leaves
• ¼ teaspoon grated lemon zest

How To Make Barefoot Contessa Zucchini & Goat Cheese Tart

1. Make the Dough: In a food processor, pulse flour, ¾ teaspoon salt, and butter until butter is pea-sized. With processor running, add vinegar and ice water until dough just comes together. Form into a disk, wrap, and chill for 30 minutes.
2. Prep Zucchini: Toss zucchini slices with 2 teaspoons salt in a colander over a plate. Let sit for 30 minutes, then roll in a towel and gently squeeze out moisture. Toss with 1 tablespoon olive oil.
3. Mix the Filling: Mash goat cheese with thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
4. Roll the Dough: On a floured board, roll dough to an 11-inch circle. Place on a parchment-lined sheet pan.
5. Assemble Tart: Spread goat cheese mixture on dough, leaving a ½-inch border. Arrange zucchini in overlapping circles to cover. Drizzle with remaining olive oil and sprinkle with pepper.
6. Bake the Tart: Bake at 400°F for 40 to 50 minutes until the crust is golden brown.
7. Serve: Cut into wedges and serve hot, warm, or at room temperature.

Recipe Tips

• Salt Zucchini First: Salting the zucchini draws out moisture and prevents a soggy tart.
• Use Cold Butter: Cold butter is key to a flaky crust.
• Mandoline for Even Slices: Use a mandoline for uniform zucchini slices.
• Chill the Dough: Always chill the dough before rolling for easier handling.
• Bake Until Golden: Don’t underbake—the crust should be deep golden brown for the best texture.

What To Serve With Zucchini & Goat Cheese Tart

This tart pairs well with a mixed greens salad, chilled white wine, a fresh fruit plate, or a bowl of tomato soup for a light and balanced meal.

How To Store Zucchini & Goat Cheese Tart

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F.
Freeze: Not recommended, as zucchini can become watery upon thawing.

Zucchini & Goat Cheese Tart Nutrition Facts

• Calories: 380
• Total Fat: 26g
• Saturated Fat: 15g
• Carbohydrates: 25g
• Sugar: 3g
• Protein: 9g
• Sodium: 580mg

FAQs

Can I use a store-bought crust?
Yes, but the homemade version has a flakier, richer flavor.

Is goat cheese necessary?
Goat cheese gives a creamy tang, but ricotta or feta can be used as alternatives.

Do I have to salt the zucchini?
Yes, it’s essential for removing excess moisture and ensuring a crisp tart.

Can I prepare the tart ahead?
Yes, you can assemble the tart and refrigerate it for up to 4 hours before baking.

Can I add herbs or spices?
Absolutely, fresh herbs like basil or chives complement the flavors well.

Try More Recipes:

• Barefoot Contessa Tomato Mozzarella Pan Bagnat
• Barefoot Contessa Ham & Leek Empanadas
• Barefoot Contessa Bruschettas With Sautéed Chard

Barefoot Contessa Zucchini & Goat Cheese Tart

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Appetizers Lunch Sides

Difficulty:BeginnerPrep time: 15 minutesCook time: 50 minutesRest time:1 hour Total time:2 hours 5 minutesServings:6 servingsCalories:380 kcal Best Season:Available

Description

A savory tart featuring flaky homemade pastry, creamy goat cheese, and thinly sliced zucchini arranged in beautiful overlapping layers.

Ingredients

• 1¼ cups all-purpose flour
  
• Kosher salt and freshly ground black pepper
  
• 10 tablespoons cold unsalted butter, diced
  
• ½ teaspoon white wine vinegar
  
• 5 tablespoons ice water
  
• 1½ pounds zucchini, thinly sliced
  
• 2 tablespoons olive oil
  
• 8 ounces goat cheese, room temperature
  
• 1 teaspoon minced fresh thyme
  
• ¼ teaspoon grated lemon zest

Instructions

1. Pulse flour, salt, and butter in a food processor until pea-sized. Add vinegar and ice water until dough forms. Chill 30 minutes.
   
2. Salt zucchini and drain for 30 minutes. Roll in a towel and squeeze out moisture. Toss with 1 tablespoon olive oil.
   
3. Mash goat cheese with thyme, lemon zest, salt, and pepper.
   
4. Roll dough to an 11-inch circle. Place on parchment-lined pan.
   
5. Spread cheese mixture on dough, leaving ½-inch border. Layer zucchini in overlapping circles. Drizzle with remaining oil and sprinkle with pepper.
   
6. Bake at 400°F for 40–50 minutes until golden brown.
   
7. Cut into wedges and serve.

Keywords:Barefoot Contessa Zucchini & Goat Cheese Tart