This Zucchini and Goat Cheese Tart is a light yet flavorful dish perfect for brunches, lunches, or elegant appetizers. With a flaky pastry base, creamy goat cheese, and tender zucchini slices layered in a savory custard, it’s a balanced and beautifully rustic offering that’s as impressive as it is simple.
Why You’ll Love This Recipe
This tart is a celebration of fresh, seasonal ingredients and creamy textures. Here’s why it’s worth making:
Simple ingredients, elevated by classic French-inspired technique
Creamy goat cheese pairs beautifully with tender, savory zucchini
Versatile—serve warm or chilled, as a main or side
Gorgeous presentation with zucchini slices arranged in spirals or layers
Can be made ahead for entertaining or meal prep
Flaky pastry crust provides a crisp contrast to the soft filling
Easily customizable with different herbs or cheeses
A vegetarian-friendly centerpiece
Light yet satisfying
Perfect for picnics, potlucks, or casual gatherings
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
shortcrust or puff pastry (enough for a 9–10 inch tart pan)
medium zucchinis, thinly sliced
goat cheese, crumbled
large eggs
heavy cream or crème fraîche
olive oil
dried oregano or herbes de Provence
salt and freshly ground black pepper
optional: grated Parmesan cheese
directions
1. Prepare the zucchini
Slice the zucchinis into 1/8-inch rounds.
Lay the slices on a paper towel-lined tray and sprinkle lightly with salt.
Let sit for 15–20 minutes to draw out moisture, then pat dry with more paper towels.
2. Pre-bake the crust
Preheat oven to 400°F (200°C).
Roll out the pastry and fit it into a 9–10 inch tart pan. Trim any overhanging edges.
Prick the bottom with a fork.
Line with parchment paper and fill with baking weights or dried beans.
Bake for 10–12 minutes until lightly golden. Remove the weights and parchment, and bake for another 5 minutes. Let the crust cool slightly.
3. Make the filling
In a medium bowl, whisk together the eggs and cream. Season with salt, pepper, and oregano or herbes de Provence.
Stir in the crumbled goat cheese, reserving a few tablespoons for topping.
4. Assemble the tart
Spread the egg and goat cheese mixture evenly into the pre-baked tart shell.
Arrange zucchini slices neatly on top in a spiral or overlapping pattern.
Drizzle lightly with olive oil and sprinkle with reserved goat cheese.
Optional: Sprinkle Parmesan cheese over the top for added flavor.
5. Bake
Return the assembled tart to the oven and bake at 375°F (190°C) for 30–35 minutes, or until the filling is set and lightly golden on top.
6. Serve
Let cool for 10 minutes before slicing. Serve warm or at room temperature, garnished with fresh herbs if desired.
Servings and timing
Prep time: 20 minutes
Bake time: 45 minutes (including crust blind-baking)
Total time: 1 hour 5 minutes
Servings: 6–8
Calories per serving: Approximately 300 kcal
Difficulty: Moderate
Variations
Add caramelized onions: Spread a layer of caramelized onions over the crust before the filling.
Cheese swap: Use feta, ricotta, or blue cheese for a different flavor profile.
Tomato accent: Add thin slices of tomato on top with the zucchini for color and acidity.
Spiced version: Add a pinch of nutmeg or crushed red pepper flakes to the filling.
Whole wheat crust: Use a whole wheat pastry base for a healthier twist.
Mushroom addition: Add sautéed mushrooms to the filling for extra umami.
Pesto swirl: Drizzle with basil pesto before baking for aromatic depth.
Nut crust: Use a ground almond crust for a gluten-free option.
Mini tarts: Use a muffin tin to create individual tartlets.
Basil topping: Finish with fresh basil or arugula after baking.
storage/reheating
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
To reheat, place slices in a 325°F (160°C) oven for 10–12 minutes. You can also enjoy it cold or at room temperature.
Freezing is not recommended as the custard texture may be affected upon thawing.
FAQs
Can I use puff pastry instead of shortcrust?
Yes, puff pastry creates a flakier crust. Just be sure to pre-bake it to avoid sogginess.
Should I peel the zucchini?
No, there’s no need to peel. The skin is tender and adds color and nutrients.
Can I use frozen zucchini?
Fresh is best for texture and presentation. Frozen zucchini may be too watery and soft.
What if I don’t have a tart pan?
Use a pie dish or a shallow cake pan as a substitute. Adjust the baking time if needed.
How do I keep the crust from getting soggy?
Pre-bake the crust and pat the zucchini dry after salting to remove excess moisture.
Can I make this tart ahead of time?
Yes, it can be baked a day ahead and served cold or gently reheated.
Is goat cheese strong in flavor?
Goat cheese has a tangy flavor, but when baked with cream and eggs, it mellows nicely.
Can I make this tart gluten-free?
Yes, substitute with a gluten-free tart crust or use almond flour-based dough.
How thick should I slice the zucchini?
About 1/8 inch thick is ideal to ensure even cooking and easy layering.
Can I use other herbs?
Yes, thyme, basil, or fresh dill all pair beautifully with zucchini and goat cheese.
Conclusion
Zucchini and Goat Cheese Tart is a refined yet accessible dish that offers a satisfying blend of savory custard, creamy cheese, and tender vegetables in a crisp pastry shell. Perfect for brunch, lunch, or as a light entrée, it’s a wonderful way to showcase seasonal produce in a visually appealing and delicious format. Serve with a simple green salad and a glass of white wine for an elegant meal any time of year.
Zucchini and Goat Cheese Tart
- Total Time: 1 hour
- Yield: 6–8 servings
- Diet: Vegetarian
Description
This savory Zucchini and Goat Cheese Tart is a rustic yet elegant dish made with flaky pastry, creamy goat cheese, and tender zucchini slices. Perfect for brunch, lunch, or a light dinner, it’s a delightful balance of flavors and textures with every bite.
Ingredients
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1 sheet shortcrust or puff pastry (for a 9-10 inch tart pan)
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3 medium zucchinis, thinly sliced
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200 g (7 oz) goat cheese, crumbled
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3 large eggs
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200 ml (3/4 cup + 2 tbsp) heavy cream or crème fraîche
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1 tbsp olive oil
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1 tsp dried oregano or herbes de Provence
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Salt and freshly ground black pepper, to taste
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Optional: 1 tbsp grated Parmesan cheese
Instructions
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Prepare Zucchini:
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Slice zucchini into ⅛-inch rounds.
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Lay on paper towels, sprinkle with salt, and let rest 15–20 minutes to draw moisture. Pat dry.
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Pre-bake Crust:
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Preheat oven to 400°F (200°C).
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Roll out pastry and line tart pan. Trim edges and prick base with a fork.
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Line with parchment and baking weights. Bake for 10–12 minutes. Remove weights and bake 5 more minutes. Let cool slightly.
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Make Filling:
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In a bowl, whisk eggs, cream, salt, and pepper.
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Stir in most of the crumbled goat cheese.
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Assemble Tart:
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Pour egg mixture into the cooled tart shell.
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Arrange zucchini slices neatly on top, overlapping slightly.
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Drizzle with olive oil, sprinkle with oregano or herbs, and add remaining goat cheese and optional Parmesan.
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Bake:
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Bake at 375°F (190°C) for 30–35 minutes, or until set and golden.
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Let cool slightly before slicing and serving.
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Notes
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For extra flavor, add caramelized onions or sun-dried tomatoes.
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Use a mandoline for evenly sliced zucchini.
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Tart is delicious warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch, Lunch, Savory Tart
- Method: Baking
- Cuisine: French-Inspired