Recipe by Florentia Kythrakiotou, Oenologist, Author
INGREDIENTS
• 200 All-purpose flour
• Salt
• Freshly ground black pepper
• 150 Cold unsalted butter, cut into cubes
• 1/2 Teaspoon white wine vinegar
• 4 Tablespoons ice water
• 700 Zucchini, sliced into 3 mm thick rounds
• 2 Tablespoons olive oil
• 350 Soft goat cheese (Chevre type), at room temperature
• 1 Teaspoon chopped fresh thyme leaves
• 1/4 Teaspoon lemon zest
METHOD
1. Place the flour, ¾ teaspoon of salt, and the butter in a bowl and rub them with your fingertips until the mixture resembles pea-sized crumbs. You can use a mixer. Add the vinegar and ice water and continue to knead until the dough comes together. Turn the dough out onto a floured board, form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
2. Meanwhile, place the zucchini in a colander over a plate. Toss them with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini slices on a clean dish towel, roll them up, and press lightly to remove some of the moisture. Place the zucchini slices in a bowl and toss them with 1 tablespoon of olive oil.
3. Mash the goat cheese with a fork, mix in the thyme, lemon zest, ½ teaspoon of salt, and ¼ teaspoon of pepper, and set aside.
4. Preheat the oven to 180 degrees Celsius (350°F). Roll out the dough on a floured board into a circle about 28 cm (11 inches) and place it in a baking pan (with parchment paper) or tart pan. Spread the goat cheese mixture over the dough, leaving a one-centimeter border.
5. Arrange the zucchini slices in tightly overlapping circles, starting from the edge of the dough (the zucchini will shrink when baked). Continue overlapping the zucchini circles until the entire tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the crust is golden brown. Cut into slices and serve the tart warm or at room temperature.
