ZUCCHINI & GOAT CHEESE TART

During the Holidays, for a quick crowd-pleaser, this zucchini and goat cheese tart works for the hostess as well as the guests. It’s always nice for the hostess to have more time to prepare and be relaxed at her own party!

ZUCCHINI & GOAT CHEESE TART( Serves 6)

Kosher salt and freshly ground black pepper
1 ½ pounds zucchini, unpeeled and sliced 1/8 inch thick (be consistent when cutting for uniformity)
2 tablespoons olive oil, divided
8 ounces plain creamy goat cheese, at room temperature
1 teaspoon minced fresh thyme leaves
¼ teaspoon grated lemon zest

DIRECTIONS
To save on time, use a premade, frozen pastry dough. Thaw at room temperature. Place the sliced zucchini in a colander set over a plate. Toss with salt to taste and set aside for 30 minutes. Spread the zucchini out on a clean dishtowel, and gently pat dry with paper towels to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and salt aside.

Preheat the oven to 400 degrees. Roll the thawed dough out on a floured board to a 12 or 13-inch circle, for a completed circle of 11 inches and place on a sheet pan, lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a 1/2-inch border. Lay the zucchini slices tightly overlapping in a circle, starting at the very edge of the pastry (the zucchini will shrink when it bakes). Continue overlapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.

Culinary pleasures and entertaining with friends and family, refreshes the soul, revives the spirit and makes new memories.

Enjoy!
-Renee

(Source: Barefoot Contessa)