Summer Squash, Zucchini, and Goat Cheese Tart
There’s something magical about summer produce. The vibrant colors, the fresh flavors—everything just seems to burst with life. And when you combine that bounty into one dish, you get something extraordinary. That’s exactly what this Summer Squash, Zucchini, and Goat Cheese Tart is about—celebrating the season in every bite.
First things first: the crust. It’s the foundation of any good tart, and this one is no exception. Made from simple ingredients—just flour, butter, salt, and ice water—it’s everything you want in a pastry: flaky, buttery, and perfectly golden. The secret? Keep that butter cold! When it hits the oven's heat, it creates those beautiful layers that make the crust irresistible.
Now, let’s get into the filling. It’s a blend of tangy goat cheese, nutty Parmesan, and smooth ricotta—all mixed together with a little egg to hold it all in place. Add in some fresh garlic and basil, and you’ve got a rich, flavorful filling with just the right amount of creamy. But the real stars are the summer squash and zucchini. Thinly sliced and arranged on top, they look stunning and add a tender, slightly sweet contrast to the savory cheeses.
What I love most about this tart is that it looks like something you’d get at a fancy café, but it’s pretty simple to make. The dough comes together quickly—especially if you use a food processor—and the filling is basically just mixing and layering. The hardest part is slicing the veggies thinly, but even that’s a breeze if you’ve got a mandoline or a sharp knife.
This tart is versatile, too. Serve it warm as a main dish with a crisp salad, or let it cool and slice it up as an appetizer for a summer gathering. It’s also great the next day, either reheated or served at room temperature—if you have any leftovers, that is! Whether hosting brunch, heading to a potluck, or just enjoying a quiet dinner at home, this Summer Squash, Zucchini, and Goat Cheese Tart will impress. It’s a dish that captures the essence of summer, from the fresh veggies to the creamy cheese and flaky crust.
Summer Squash, Zucchini, and Goat Cheese Tart
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, cubed
- ¼ cup ice water
- ½ tsp salt
- 4 oz goat cheese, crumbled
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tbsp fresh basil, chopped
- 2 medium yellow summer squashes, thinly sliced
- 2 medium zucchini, thinly sliced
- 1 tbsp olive oil
- salt and pepper, to taste
Instructions
- In a large bowl, mix the flour and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough begins to come together.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F.
- On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.
- Transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- In a medium bowl, mix the goat cheese, Parmesan cheese, ricotta cheese, minced garlic, beaten egg, basil, salt, and pepper.
- Spread the cheese mixture evenly over the bottom of the crust.
- Arrange the sliced summer squash and zucchini in an overlapping circular pattern on top of the cheese mixture.
- Drizzle the olive oil over the vegetables and season with more salt and pepper.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the vegetables are tender.
- Allow the tart to cool for about 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
