Blog | Weekly Specials

Zucchini Tart with Goat Cheese

ZucchiniTart-52

Pastry:

  • 2 cups flour
  • kosher salt, a pinch
  • sugar, a pinch
  • 1-1/2 sticks cold butter, diced
  • 1 egg
  • 1 Tbsp water

Toppings:

  • 3.5 oz Laura Chenel’s Goat Cheese Medallions, sliced
  • 3 zucchinis, thinly sliced
  • 1 tsp Italian parsley, minced
  • 1 tsp tarragon, minced

Place flour, salt and sugar in food processor; pulse for a few seconds. Add butter and pulse until pieces are the size of small peas. In a separate bowl combine egg and water. With the processor on, gradually add the egg mixture to the flour mixture. On a lightly floured surface, gently knead the dough and form into a log. Refrigerate for at least 2 hours, preferably overnight.

When you’re ready to make a tart, preheat oven to 375°F. Roll the dough into a 12″x16″ rectangle on parchment paper. Transfer the dough to a cookie sheet. Trim and fold edges.

Prepare your pastry on a cookie sheet. Place goat cheese slices on pastry and sprinkle with half the herbs. Place zucchini slices on top of the cheese and sprinkle with the remaining herbs. Bake for 30–40 minutes.

ZucchiniTart-37

zucchinitart-pinterest-pins

recipes

Wild Oyster Harvest

meat

Herb Roasted Chicken

recipes

Zucchini Tart with Goat Cheese

produce

Roasted Pumpkin Spiced Stew with Harissa

meat

Chef Bryan’s Tex-Mex Chili + SunFed Ranch Beef

beer and wine

Prost to Oktoberfest

recipes

Traditional Apple Pie

produce

Pumpkin Mac & Cheese

produce

How to Make Pumpkin Puree

produce

An Apple A Day

grocery

Tailgate Healthier with Haggen Plantain Chips

recipes

Heirloom Tomato Tart with Burrata Cheese

recipes

TRIBALÍ Chipotle Chicken Lime Burger Recipe + Product Giveaway

recipes

What’s Popping? DIY Popcorn Recipes

recipes

How to Make Nut Butters

recipes

Pepper Party
X
- Enter Your Location -
- or -