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Tomato-Zucchini Tart with Goat Cheese Recipe

Looking for an easy Tomato-Zucchini Tart with Goat Cheese recipe? Learn how to make Tomato-Zucchini Tart with Goat Cheese using healthy ingredients.


Submitted by keito

Makes 8 servings



Taken from Williams-Sonoma's "Eat Well" cookbook. Ingredients 1-5 are for the cornmeal dough.

Recipe Ingredients for Tomato-Zucchini Tart with Goat Cheese

1 cup all-purpose flour
1/2 cup cornmeal
1/2 tsp salt
6 tbsp unsalted butter, cut into pieces
1 large egg
1 tbsp olive oil
1/8 lb zucchini, sliced into 1/8-inch-thick rounds
1 salt and pepper to taste
5 oz goat cheese, crumbled
3/4 lb Roma tomatoes, sliced
1 tsp fresh thyme, coarsely torn

Recipe Directions for Tomato-Zucchini Tart with Goat Cheese

  1. To make the cornmeal dough, combine the flour, cornmeal and salt in a food processor or large bowl. Add the butter and pulse or rub in with your fingers or a pastry blender until the mixture resembles coarse crumbs. Add the egg and 1/4 cup cold water and pulse or stir just until the dough begins to come together. Flatten the dough into a disk, wrap it in a sheet of plastic and chill for at least 1 hour or up to 2 days.

  2. Heat oil in a large frying pan over medium-high heat. Add zucchini and sprinkle lightly with salt and pepper. Reduce heat and cook, stirring frequently, until zucchini is softened but not browned, about 5 minutes. Transfer zucchini to a paper towel-lined plate and allow to drain.

  3. Position a rack in lower third of oven and preheat to 375F. Roll cornmeal dough out into a 12-inch circle about 1/4 inch thick. Fit into a 9-inch fluted tart pan with removable sides. Fold edges of dough over and press into sides of pan, forming a double thickness around pan rim. Trim off any excess dough overhanging rim with a sharp paring knife.

  4. Arrange half of goat cheese over bottom of crust. Arrange tomatoes and zucchini in overlapping concentric circles on top of goat cheese. Sprinkle lightly with salt and pepper and top with remaining goat cheese and sprigs of thyme.

  5. Bake until crust is golden brown and juices are bubbling, 35-40 minutes. Remove pan rim and cool for 10 minutes. Cut into wedges and serve warm.

Categories

Breads, Main Dish

Nutrition Facts
Serving Size 109.7g
Amount Per Serving
Calories
274
Calories from Fat
160
% Daily Value*
Total Fat
17.8g
27%
Saturated Fat
10.3g
51%
Trans Fat
0.0g
Cholesterol
68mg
23%
Sodium
285mg
12%
Potassium
179mg
5%
Total Carbohydrates
20.2g
7%
Dietary Fiber
1.6g
6%
Sugars
1.8g
Protein
9.0g
Vitamin A 20% Vitamin C 11%
Calcium 18% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sugar
  •   Bad points
  • High in saturated fat
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