I could totally make a meal out of appetizers.
Like when you go out for dinner and you can’t decide what to order because you want the burger AND the lobster and shrimp linguine AND the chicken chipotle quesadilla..but not really, but maybe just a bite of each…two bites.
That’s when you look across the table at your BFF and say…want to get a bunch of appetizers? And she’s thinking the exact same thing and this is why she’s your BFF. Some might call it fate. Certain people are in your life for a reason. I’m not complaining.
It’s probably why I have such a hard time planning a dinner menu without going completely overboard. I want variety. I want there to be something for everyone. I want everyone to be happy. I want leftovers. A, B, C and all of the above. We’re diving deep into the layers of my psyche here folks. I am a recovering people pleaser…is that ok?
You know what else is a total people pleaser? CHEESE. Unless you’re lactose intolerant (and even then, just try and tell me it’s not worth the pain), cheese literally oozes happiness when baked and melted. You know I’m right.
So it’s no doubt that this zucchini tart with goat cheese was a total hit. Do not be alarmed by the amount of zucchini that goes into this. The paper thin coins shrink and crisp up to golden tenderness and combine oh so nicely with the buttery tart and creamy goat cheese.
Sliced up into tiny bite-size squares, this zucchini tart makes a perfect little appetizer. Or, sliced into larger pieces and served alongside a salad, a satisfying lunch or light dinner.
This zucchini tart with goat cheese can be made ahead of time, and prepped in stages as time allows. The dough can be made well in advance along with the slicing and draining of the zucchini. Just chill both under you’re ready to assemble it.
Next time, I might toss on some thinly sliced onions or even a few sun-dried tomatoes. Don’t you just love a recipe that has you thinking about “next time”?
- 1-1/4 cups all-purpose flour
- 5 oz cold unsalted butter, cubed
- kosher salt
- 1/2 tsp white vinegar
- 3 zucchini, trimmed and sliced into 1/8-inch-thick rounds
- freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 8 oz plain goat cheese, crumbled
- 1 tsp chopped fresh parsley
- In a medium bowl, combine the the flour, butter, and 3/4 tsp salt until the butter is the size of small peas and the mix is crumbly. This can also be done in a food processor. Add the vinegar and 3-4 tbsp cold water, mixing until the dough just comes together. Using your hands, shape the dough into a 1" thick disc. Wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface to fit a 10"x15" pan (or 11" round) and to 1/4" thick. Gently lift and lay the dough on the baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
- In a colander, toss the zucchini with 1 tsp salt and drain for 30 minutes until the zucchini slices have softened. Gently press the slices with your hands to release excess water and transfer to a medium bowl.
- Heat the oven to 400F. Toss the zucchini with 1 tbsp of the olive oil and some pepper. In a small bowl, and toss the crumbled goat cheese with parsley. Sprinkle the cheese mixture over the dough, leaving a thin border. Arrange the zucchini rounds in overlapping rows all the way to the edge of the dough. (The zucchini will shrink as they cook). Drizzle with the remaining 1 tbsp olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.