TORONTO: JUNE 22, 2015 - A zucchini and goat cheese tart at chef Bonny Reichert's home in Toronto on Monday, June 22, 2015. (Matthew Sherwood for The Globe and Mail)Matthew Sherwood/The Globe and Mail
As anyone who has ever had a backyard zucchini plant knows, it's the time of year when this unassuming vegetable starts to roll out its plan for world domination. Resistance is futile; much better to embrace zucchini's sweet, mild flavour and all the delicious ways to enjoy it. A good starting place: this easy zucchini and goat cheese tart you can throw together all summer without breaking a sweat.
Zucchini and Goat Cheese Tart
1 medium zucchini
1 tbsp olive oil
1/2 package butter puff pastry
1/4 cup crumbled goat cheese
2 tsp grated Parmesan cheese
Fresh thyme
Method
Slice 1 medium zucchini into thin rounds. Sauté slices in about 1 tbsp olive oil, in batches if necessary, until golden brown on both sides. Preheat oven to 375 F.
Roll 1/2 package defrosted butter puff pastry into a rectangle about 1/4 inch thick. Fit into a non-stick rectangular or round tart pan 14 by 5 inches or 8 to 9 inches in diameter. Trim excess pastry.
Spread 1/4 cup crumbled goat cheese over bottom of tart. Cover cheese with zucchini slices. Sprinkle with 2 tsp freshly grated Parmesan cheese and season with salt and pepper. Bake 20 minutes or until pastry is golden brown and puffed. Remove from oven and garnish with fresh thyme.