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Zucchini, Tomato, and Goat Cheese Tart

Zucchini, Tomato, and Goat Cheese Tart

Chef Lina Paccoud

Spigalina, www.spigalina.com, Lenox, MA


  • 1 sheet frozen puff pastry (half of 17.3 oz. Package), thawed
  • 1 ½ cups fresh goat cheese seasoned with thyme, tarragon and scallions (1Tsp of each)
  • 3 small zucchini, cut into thin rounds
  • 3 plum tomatoes cut into thin rounds
  • 2 Tablespoons basil pesto
  • 3 Tablespoons extra virgin olive oil
  • ¼ Cup toasted pine nuts
  • Salt and pepper to taste


Roll out pastry on a floured surface to 1.8-inch-thick square. Trim pastry edges to form 11-inch round. Transfer to 9-inch tart pan with removable bottom.
Fold in overhang to from double thick sides.  Pierce with fork.  Cover and chill for 1 hour.
Preheat oven to 425ºF. Line pastry with foil and cover foil with beans or pie weights.  Bake pastry until sides are set (about 20 minutes).  Remove foil and beans.  Bake crust until bottom is golden brown, pressing with back of fork if bubbles form (about 8 minutes).  Cool five minutes.
While the pastry is baking, sauté zucchini rounds in olive oil and season with salt and pepper. Let cool and then toss with pesto.
Spread goat cheese over cooled tart shell and then arrange zucchini and tomato rounds over surface.  Sprinkle with pine nuts and bake for 15 minutes.
Serve warm or at room temperature.

Serves: 8


Recommended wine/beer for Zucchini, Tomato, And Goat Cheese Tart:

Georges Duboeuf 2006 Beaujolais Nouveau [France]

A few years ago Joshua Wesson and David Rosengarten co-authored a book titled Red Wine with Fish. It struck a nerve amongst hip “foodies” and helped establish a national trend. Needless to say, it was quite a success [at least as much a success as books of that type can be]. It was also widely misunderstood and led to unfortunate excess. The idea was that certain fish [particularly those that are especially high in Omega-3 fatty acids] were better mated to a light red wine than to a full-bodied white wine. At this time of year, I can think of no better candidate than Nouveau Beaujolais—the harvest’s very first wine. It is racy, light, fruity and relatively high in acid. It can be served to advantage with a slight chill. It will work just as well with the Zucchini, Tomato and Goat Cheese Tart as it will with the Red Snapper.