Courgette (Zucchini) & Goat Cheese Tart with Sancerre

Courgette (Zucchini) & Goat Cheese Tart with Sancerre

Type: Recipe

There's no more classic wine & cheese pairing than French Sancerre (Sauvignon Blanc grape) and goat cheese--they love each other. Try the wine, bite into this impressive but simple tart, then the wine again. Voila! Flavours harmonize beautifully and the wine changes for the better.

Party Theme(s): Come To Cheeses, Take A Chance On France, The Royal Family Of Wine

  • YIELD: Serves 10 as a party course

  • ACTIVE TIME: 40 mins

    TOTAL TIME: 40 mins

  • WINE PAIRING: Sancerre

Ingredients

  • 1 chilled PUFF PASTRY sheet (Butterblätterteig preferred, or Blätterteig), 320 g, rectangular 25 x 42 cm or simliar
  • 2 COURGETTES (Zucchinis), about 500 g total, sliced into 3-4 mm-thick rounds, not super thin but not very thick
  • 2 teaspoons chopped fresh THYME
  • 1/4 teaspoon fresh-ground BLACK PEPPER (yes, please grind it and measure it)
  • 1 tablespoon EXTRA VIRGIN OLIVE OIL
  • 1/2 teaspoon SALT
  • 150 g fresh GOAT CHEESE at room temperature (we like Chavroux brand)
  • 20 g freshly finely grated PARMESAN CHEESE, about 50-60 ml

Directions

  • 1. Pre-bake the pastry crust. Heat oven to 190 C. Unroll the chilled pastry on its baking paper on the countertop. With a fork, prick the pastry thoroughly all over, all the way to the edges, lots of little holes everywhere. Slide pastry on its baking paper onto a flat baking tray (trim pastry with scissors if too large, it should lie flat, no curled edges). Bake in middle of oven 10-15 minutes, checking often, pressing pastry flat again with a spatula if it begins to puff, until it browns very lightly all over. Cool completely. (Can be tightly plastic wrapped and kept on the countertop for one day)
  • 2. Prep the toppings. Slice the courgettes, chop the thyme, grind the pepper, bring the goat cheese to room temperature (speed it up by mixing the cheese around in a bowl and leaving on countertop, covered). Heat oven to 200 C.
  • 3. Toss courgette in a medium bowl with the oil, thyme and black pepper. All slices should have a light sheen of oil. Just before topping the tart, add salt to the courgette and mix around thoroughly with your hands.
  • 4. Top the tart. Spread the goat cheese over the pastry crust. Place courgette slices in a single layer evenly over the goat cheese layer. Sprinkle the whole surface with Parmesan.
  • 5. Bake and serve. Slide tart into middle of oven and bake until crust deepens in color and courgette begins to shrivel slightly around the edges, about 12-15 minutes. Use a pizza cutter to cut the finished tart into 10 rectangles. Transfer the pieces to a platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.