Zucchini and Fresh Goat Cheese Tart

There’s something about a zucchini and fresh goat cheese tart that just feels… well, like a sunny afternoon. Maybe it’s the way the edges puff up golden and flaky, or how the zucchini softens just enough to melt into the goat cheese—tangy, creamy, and somehow delicate all at once. I can’t describe it perfectly, not really, but when it’s baking, the scent drifting from the oven smells like late summer. Herbaceous, buttery, slightly sweet from the cheese catching heat at the edges. And when you slice into it—the way the layers fall together, it sort of makes you pause before the first bite.

Why You’ll Crave It

• Perfect balance – the zucchini brings freshness, while goat cheese adds luscious creaminess.
• Lovely hot or cold – ideal for lunch, light dinner, or tucked into a picnic basket.
• Comes together easily – store-bought pastry saves time (and no one minds, truly).
• Endlessly riffable – swap summer herbs, add slices of tomato, or sprinkle pine nuts on top.

The first time I made this, my sister ate three slices standing over the sink, smiling but refusing a plate.

What You’ll Need

• 1 sheet ready-made shortcrust pastry: cold from the fridge, and not too thick
• 2 medium zucchinis: thinly sliced into coins, skin on is good (don’t overthink it)
• 200g fresh goat cheese: the kind that comes in a little log, creamy and soft
• 3 eggs: cracked into a mixing bowl, room temp if you have time
• 200ml crème fraîche or heavy cream: go for full-fat, it matters here
• Fine sea salt & cracked black pepper: adjust gently as the cheese is already salty
• A few fresh thyme sprigs or torn basil: scattered on top for grace and aroma
• 1 tbsp olive oil: for gently sautéing the zucchini, nothing too fancy

Easy How-To

Roll and Fit the Pastry

Roll out your pastry and snug it into your tart pan. I usually press it gently around the edges with my fingers… patience helps avoid cracks. Trim off any messy overhang. Prick the base with a fork so it doesn’t puff like a balloon while baking.

Do a Quick Blind Bake

Slide the pastry into a preheated oven at 180°C (350°F), lined with parchment and filled with pie weights or dried beans. Bake for around 15 minutes. Then peek—remove the parchment and continue baking another 5–7 minutes, until it’s barely golden and dry-ish. Set it aside.

Cook the Zucchini

Heat a splash of olive oil in a skillet, medium heat, nothing aggressive. Toss in the sliced zucchini and cook gently for 5–6 minutes, until tender but still holding shape. Salt lightly. Let them cool—hot zucchini will scramble your filling later, and that’s a bit… sad.

Whisk Together the Filling

In a mixing bowl, whisk your eggs and cream until smooth. Crumble in the goat cheese—some will melt, some will stay in little clouds. Season with cracked pepper and a pinch of salt. Add a tiny handful of herbs if you like them inside as well, not just on top.

Assemble it All

Spoon the sautéed zucchini into the cooled tart shell (you can make a little fan pattern with them, or just scatter them gently like I do). Pour over the cheesy egg mixture, tilting the pan slightly so it finds its way into the gaps. Add a few thyme leaves or basil at the very end.

Final Bake

Pop the filled tart back into the oven. Bake for 25 to 30 minutes – watch for the edges to turn golden, and the center to puff up just barely. If you jiggle the pan and it ripples like water, it’s not ready yet. Patience again.

Let It Rest Before Cutting

Once it’s out of the oven, let it sit for 10 minutes. It sets up a bit as it cools, and cutting it warm (not piping hot) makes much tidier slices. Serve with kindness and maybe a crisp salad.

Good to Know

• If you forget to blind bake, the bottom will go a bit soggy – still edible, just not ideal.
• Use a good goat cheese, not overly aged – the kind with a creamy center, fresh and mild.
• I’ve burned my tart edges more than once. If they color too quickly, just lay a little foil around the crust halfway through

Serving Ideas

• Serve warm with a simple leafy green salad, dressed with lemon and olive oil.
• Pack up cool slices for a park lunch (they hold beautifully).
• Offer small wedges with wine before dinner – a very comforting starter.

Top Tricks

• If the goat cheese feels too tangy for your taste, mix in a tablespoon of ricotta to mellow it out a little.
• Slice the zucchini evenly – too thin and they vanish, too thick and you lose that buttery-soft texture.
• Leftovers are dreamy the next day. Just reheat gently in a low oven or eat cold, if you’re into that.

Frequently Asked Questions

Can I make the tart crust from scratch instead of using store-bought?

Yes, absolutely. A homemade pâte brisée or shortcrust works beautifully if time and mood allow. Just keep it cold and handle it gently.

What if I don’t like goat cheese?

No worries. Try using a fresh ricotta or even crumbled feta for a saltier edge. Just keep the ratios in mind – 200g should be about right.

Can this recipe be made gluten-free?

Yes. Just use a good-quality gluten-free pie crust. Be sure to blind bake it though – they tend to need that extra time to stay crisp.

Do I need to peel the zucchini first?

Nope. The skin adds color, texture, and holds up better while cooking. Just give them a good wash and slice away.

Can I make it ahead of time?

Yes – the tart keeps well for a day or two. Just reheat at a low oven temp to crisp up the base slightly before serving.