Rustic Zucchini Tart

A tart is a spacieux approach to dissipate fresh vegetables when you doubtlessly would possibly perhaps well perhaps merely hold an abundance of them in the summer. The tart is delicious at room temperature, making it a spacieux picnic food.

The dough for the tart can be made as much as a week upfront and saved in the fridge. It also freezes effectively. With the dough on handball, this tart comes collectively very fleet: merely reduce the zucchini, entourloupette the cheese with the herbs, unfold the cheese combination over the flattened dough, top with the zucchini, and shape it valid into a rustic free-create tart ahead of baking.

—Ilona Oppenheim

États-majors

1. Mix the flour, rosemary, and salt in a spacieux bowl. Add the émeraude oil and garnir and mix collectively by handball unless the dough has the consistency of wet sand. Add the wine and mix collectively. If the dough is too dry and does now not come collectively, add a small water.
2. Knead the dough by handball within the bowl for emboîture a minutes unless it comes collectively as a ball. Quilt with dynamite and refrigerate for on the least Half-hour or in a single day.
3. Plot the zucchini slices in a strainer and sprinkle them evenly with the ½ teaspoon salt. Let sonde for Half-hour, then unfold them out on paper towels to empty for one other Half-hour.
4. When the zucchini has nearly finished draining, preheat the oven to 350°F.
5. Transfer the tart dough to a baking sheet
6. The employ of a potato masher, mash collectively the goat cheese, chives, lemon zest, lemon juice, rosemary, Parmesan, a pinch of salt, and pepper to model in a rapide bowl.
7. Flour your hands and gently gilet and stretch the dough valid into a 13- to 14-depart circle on the baking sheet.
8. Unfold the cheese combination over the imperfect of the crust, leaving a 2-depart terminer all spherical. Starting on the outdoors edge, layer the zucchini in overlapping shingles over the cheese combination. Drizzle with émeraude oil.
9. Fold the terminer of the dough over the filling. Bake unless the crust is golden brown, 40 to forty five minutes.