Zucchini Tart with Zesty Lemon Herb
1 1/2 Tablespoons Zesty Lemon Herb
1 1/2 pounds zucchini, trimmed, cut into 1/8" thick coins
2 Tablespoons olive oil, divided
8oz goat cheese, room temperature
1 1/4 cups all-purpose flour
3/4 teaspoon kosher salt
10 Tablespoons unsalted butter, chilled and diced
1 teaspoon champagne vinegar
5 tablespoons ice water
In the bowl of a food processor fitted with steel blade add the flour, 3/4 teaspoon kosher salt and butter. Pulse 10-14 times or until the butter resembles peas.
With the motor running, add the vinegar and ice water through the feed tube. Process until the dough just forms a ball. Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Meanwhile, add the zucchini in a colander set over a bowl. Toss with 2 teaspoons kosher salt and let stand for 30 minutes.
Spread the zucchini out onto a kitchen towel, roll up and gently squeeze to remove water. In a large bowl toss the zucchini and 1 tablespoon olive oil.
In a small bowl combine the goat cheese and Zesty Lemon Herb seasoning. Mix well. Set aside.
Preheat oven to 400º degrees F. Line a cookie sheet with a silicone mat or parchment paper.
On a well floured board, roll out the dough into an 10-11" circle and place onto prepared pan. Spread the goat cheese mixture leaving 1/2" border from the edge.
Arrange the zucchini coins in tight overlapping circles (as they shrink when cooked), starting at the edge, until the dough is covered. Drizzle with the remaining tablespoon of olive oil.
Bake for 40-50 minutes or until the dough the golden brown. Serve hot or at room temperature.
Make it Easy:
No time or energy to make the dough? Easy! Use store bought pizza dough instead.
Gluten Free Substitutions:
Better Batter, King Arthur Gluten Free Multi-Purpose Flour, or Corn Flour. HINT: You can use any of the flours listed above. We also use Garbanzo and Quinoa flours in savory baking. OTHER: Mixed Bean Flours or Potato Flour.