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Ina Garten Zucchini and Goat Cheese Tart

Ina Garten Zucchini and Goat Cheese Tart
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A rustic, elegant tart inspired by Ina Garten’s effortless entertaining style. Buttery, flaky puff pastry forms a crisp shell for a creamy goat cheese and herb filling, topped with tender, golden-brown zucchini rounds. The combination of tangy cheese, fresh thyme, and sweet caramelized zucchini creates a perfect balance of textures and flavors for a light lunch or impressive appetizer.

Ingredients

Scale
  • 1 sheet frozen puff pastry, thawed (half of a 17.3-ounce package, such as Pepperidge Farm)
  • 1 medium zucchini (about 8 ounces), sliced into 1/4-inch rounds
  • 4 ounces fresh goat cheese, softened to room temperature
  • 1/4 cup full-fat sour cream
  • 1 large egg, separated
  • 1 tablespoon fresh thyme leaves, plus extra for garnish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter, melted
  • Flaky sea salt, for finishing

Instructions

  1. Place a baking sheet on the middle rack of the oven and preheat to 400°F (204°C). Do not remove the sheet while preheating. Preheating the pan ensures the bottom of the tart crisps evenly.
  2. On a lightly floured surface, roll the thawed puff pastry sheet into a 10×12-inch rectangle, about 1/8-inch thick. Using a sharp knife, lightly score a 1-inch border around the edge, being careful not to cut through the pastry. Transfer the pastry to a piece of parchment paper large enough to lift later.
  3. In a small bowl, combine the softened goat cheese, sour cream, egg yolk, thyme leaves, kosher salt, and black pepper. Stir with a fork until smooth and creamy. Set aside the egg white in a separate small bowl.
  4. In a medium bowl, toss the zucchini rounds with olive oil, a pinch of salt, and a few grinds of black pepper until evenly coated. Lay the rounds flat on a paper towel and press gently with another paper towel to remove excess moisture — this prevents the tart from becoming soggy.
  5. Spread the goat cheese mixture evenly inside the scored border of the pastry, leaving the 1-inch border bare. Arrange the zucchini rounds in overlapping rows on top of the cheese mixture, covering the surface completely.
  6. Brush the exposed border of the pastry with the reserved egg white. Use upward strokes to avoid glazing the filling. This wash gives the crust a deep golden shine.
  7. Slide the parchment paper with the assembled tart onto the preheated baking sheet in the oven. Bake for 30 to 35 minutes, rotating the pan halfway through, until the pastry is puffed and deep golden brown and the zucchini edges are caramelized.
  8. Remove from the oven and let cool on the pan for 5 minutes. The tart must rest to set the filling; slicing immediately will cause it to run. Drizzle the melted butter over the zucchini, sprinkle with flaky sea salt and extra thyme leaves. Slice with a sharp chef’s knife and serve warm or at room temperature.

Notes

Storage: Store leftover tart in an airtight container in the refrigerator for up to 2 days. Freezing: The baked tart can be frozen whole or in slices on a baking sheet, then transferred to a freezer-safe bag for up to 1 month. Reheating: To recrisp, place slices on a baking sheet in a 375°F (190°C) oven for 8-10 minutes. Avoid microwaving, which will soften the pastry.

Nutrition

Keywords: zucchini and goat cheese tart, Ina Garten recipe, puff pastry tart, goat cheese appetizer, summer vegetable tart, easy tart recipe, creamy goat cheese, zucchini recipe, baked tart, fresh herb tart

Find it online: https://inagartendishes.com/ina-garten-zucchini-and-goat-cheese-tart/