Zucchini and goat cheese tart from Make It Ahead: A Barefoot Contessa Cookbook (page 85) by Ina Garten

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Accompaniments: Summer paella salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cadfael on March 10, 2020

    This is a favorite.

  • anya_sf on February 07, 2019

    I made the crust (using cider vinegar) a day ahead, rolled it out and refrigerated it. Mixed the goat cheese a day ahead. Doubled the lemon zest. Sliced the zucchini with a mandoline (also a day ahead), which was easy. I still wish the whole thing could be assembled ahead. There was a lot of extra zucchini - maybe I didn't overlap the slices enough? The tart tasted absolutely fantastic.

  • ksg518 on June 19, 2018

    This a great light tart. We made it as directed except we substituted dill for the thyme; if you like dill it is a great choice here. I think this would be hard to make without a mandolin since you need the zucchini sliced very thin and uniformly. I also think this would be fun to try rolled out as a square and cut into small squares as an hors d'oeuvre.

  • mrsmadam on March 11, 2018

    This is really good. The thyme and the lemon zest make it. Be sure to use similarly sized zucchini. The first time I made it I placed the slices about halfway on top of each other. I think next time I will reduce it to one third and be more diligent about drying the slices well.

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