This recipe is adapted from an Ina Garten recipe from Barefoot Contessa, Make It Ahead. The recipe makes one large tart, or as I’ve opted for, six small tartlettes. I used a Williams Sonoma Goldtouch tartlette pan but you could make more free form tartlettes using a baking sheet lined with parchment paper.
1¼ cups all-purpose flour
Kosher salt and freshly ground black pepper
10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced
½ teaspoon white wine vinegar
5 tablespoons ice water
1½ pounds zucchini, unpeeled and sliced ⅛ inch thick on a mandolin
2 tablespoons good olive oil, divided
8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
1 teaspoon minced fresh thyme leaves
¼ teaspoon grated lemon zest
Make the crust. Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes. (You can skip this step by buying store bought crust. Herb Whole Wheat Pizza Dough from Trader Joe’s works great.)
Meanwhile, place the sliced zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Allow the zucchini to dry out. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil.
Make the Goat Cheese spread. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside.
Preheat the oven to 400 degrees. Separate the dough into six equal parts, roll out with flour, and place into the tartlette pan. Spread the goat cheese mixture into each tartlette. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until each tartlette is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown.