John Myers
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Spicy Zucchini Goat Cheese Tart
The perfect spicy zucchini goat cheese tart recipe with a picture and simple step-by-step instructions.
for the shortcrust pastry:
- 300 g Flour, preferably type 630 spelled
- 150 g Soft butter or margarine
- 1 tsp Salt
- 30 g Parmesan
- 2 piece Egg yolk
for the filling:
- 2 piece Zucchini
- 70 g Parmesan
- 7 Stems Thyme
- 1 tsp Oregano
- 2 piece Onion
- 200 g Goat cheese roll
- 1 tbsp Olive oil
- 12 piece Walnuts
- 4 piece Eggs
- 250 g Cream
- Pepper
- First prepare the shortcrust pastry. To do this, use the food processor or the dough hook of the hand mixer (but you can also use your hands) to make a firm dough. Park in the refrigerator for approx. 30 – 60 minutes wrapped in foil.
- Peel 6 strips from the washed zucchini with the peeler and set aside. Roughly grate the zucchinis, place in a sieve, sprinkle with 1 pinch of salt and let the water steep. Then express it well.
- Line a greased tart pan with breadcrumbs sprinkled with the dough. Prick several times with a fork and bake in a preheated oven at 200 degrees top / bottom heat (or 175 degrees convection) for about 10 minutes with dry peas on baking paper. Then remove the parchment paper with dry peas and prebake for another 5 minutes.
- Now the filling continues. Grate the Parmesan, pluck the leaves from the thyme, chop the peeled onion. Squeeze the zucchini. Fry the onion and zucchini in the heated oil in a pan for about 5 minutes. Season with salt and pepper. Cut the goat cheese into about 12 slices.
- Mix eggs and cream. Season with salt, pepper, thyme and oregano. Spread the zucchini and onion mixture on the prebaked base. Scatter the grated Parmesan on top and cover everything with the egg and cream sauce. Spread the zucchini strips on top in a diamond pattern. Spread the goat cheese slices and walnuts in a circle on the tart.
- Bake in the oven on the middle rack at 175 degrees top / bottom heat (or 150 degrees convection) for about 45 minutes until the topping is golden.
- The tart tastes lukewarm and cold. Fits great as a starter with salad, but also as a main course (then for 4 people). As a variation, you can also use pine nuts instead of walnuts and gorgonzola or feta instead of goat cheese.
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