Description
A delicious recipe adventure featuring a savory zucchini and goat cheese tart.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 pre-made pie crust (9-inch)
- 4 ounces goat cheese, crumbled
- 1/2 cup heavy cream
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss the sliced zucchinis with olive oil, salt, black pepper, and dried thyme. Let them sit for about 10 minutes to release some moisture.
- Roll out the pie crust and fit it into a 9-inch tart pan. Prick the bottom with a fork and pre-bake for 10 minutes.
- In a separate bowl, whisk together the heavy cream, eggs, lemon juice, garlic powder, and red pepper flakes (if using) until well combined.
- Spread the crumbled goat cheese evenly over the pre-baked crust. Layer the zucchini slices on top of the cheese.
- Pour the egg and cream mixture over the zucchini and cheese, ensuring everything is evenly coated.
- Bake in the preheated oven for 30-35 minutes, or until the tart is set and lightly golden on top.
- Remove from the oven and let cool for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
Notes
- For a richer flavor, add some grated Parmesan cheese to the egg mixture.
- You can substitute the zucchini with other vegetables like eggplant or bell peppers for a different taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Zucchini and goat cheese tart