This Tomato, Basil & Zucchini Goat Cheese Tart is a simple and delicious dinner idea! It can ready and on the table in less than one hour! Shhhhh, don’t tell your guests it was that easy!
Does this not look like the most fancy, gourmet dinner ever? It may look it, but trust me when I tell you it’s super easy to make. One thing I have learned over the years is that there are some kitchen shortcuts worth making, and buying pre made puff pastry is one of the best shortcuts around. I always try to keep a few puff pastry sheets in my freezer for dessert galettes, and they’re great for dinner ‘pizzas’ or tarts like this Tomato, Basil & Zucchini Goat Cheese Tart, as well.
And since it’s summer and there is a bounty of tomatoes, zucchini and basil this time of year, I thought this would be a perfect meal or side dish idea to celebrate the garden harvest. And one of the best things about it, is you can have it on your table in under 1 hour…now that’s my kind of dinner!
- 1 sheet frozen puff pastry (12 x 12 inches)
- 1 cup goat cheese
- 1/2 cup zucchini (or more if you like)
- 6 slices small tomatoes ((or more if you like))
- olive oil
- salt & fresh ground pepper
- 1/4 cup to 1/2 chopped fresh basil
- Preheat your oven to 400 degrees.
- Roll out your puff pastry into a 16×10 sheet. (see tips)
- Using a butter knife, gently score the edges about 1 inch in from the edge.
- Then with a fork, pierce the dough at about 1/2 inch intervals. This is to prevent the dough from bubbling up in the middle.
- Now bake the dough for about 15 minutes, until slightly golden brown.
- After the 15 minutes, remove from the oven and now it’s time to add all the goodies!
- First crumble on the goat cheese, keeping within the square you made with the butter knife.
- Then add the tomatoes and zucchini, evenly spreading them out.
- Brush the veggies with olive oil.
- Salt & pepper to taste.
- Bake for about 20-25 more minutes.
Recipe adapted from Martha Stewart
Tips for making this tart:
- One great thing about this recipe, is that you can add any kind of cheese you like and what ever vegetables you want (think of it as really just a fancy pants pizza). Martha’s original recipe uses Gruyere cheese and asparagus – yummy! You can get as creative as you wish!
- From my experience with puff pastry, I have found that it is very hard to remove from counter tops (even a floured one), so I now roll it out on a piece of parchment paper, then transfer the dough and the paper to a baking sheet. You can bake it right on the paper.
- You can serve this as a meal in itself with a side salad or roasted beets. Or as a side dish with your favourite meat. Yummy!
Now your family or guests will think you spent all day in the kitchen! Shhhh don’t tell them how easy it really was!
Have a delicious day!