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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.

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