Zucchini tart with goat cream cheese and Parmesan crunchy ground

Not so long ago, I leafed through the "Eating and Drinking" issue of an issue and stumbled upon a delicious recipe. It was a tart from a short crust pastry battered with parmesan cheese. It was stuffed with goat's cream cheese and zucchini.

I passed the magazine on without writing down the recipe and recently got totally into this tart. The German zucchini are now ready and I especially love these small highly aromatic specimens. On the desperate search for the recipe, I browsed through 15 editions of the "food and drink", interviewed colleagues, started a call for help on Facebook, but nothing helped. No one knew the recipe, no one had seen it. Have I imagined the recipe maybe only? Or dreamed of it? Was it maybe another magazine? Or in an issue from last year? Am I living in a mysterious interworld?
Unfortunately, I could not answer all these questions - the recipe will be lost.

 Zucchini Goat Cheese Tart with Parmesan Served on a Slate Plate

But I would not be a food blogger if I had not stuck to it - in the truest sense of the word. How hard can such a tart be? Let's just make our own! Ha! And friends, that's what I can say: The Hammer!

So I've blithely thrown in ingredients and created a very own zucchini tart with goat cheese, which exceeded my expectations.

Freshly baked zucchini and goat's cheese tart with Parmesan, on top Slate plate

Thanks to Parmesan in the ground, it reminds of cheese crackers in the very best way possible. Goat cream cheese and a little egg, combined with Provençal herbs, make the wafer thin planed zucchini soothing summer heat, fragrant flowering herb gardens and balmy summer evenings under rushing leaves. I'm going to be overjoyed.

But seriously: this is a clear follow-up recommendation. Whether as a small starter to a salad, cold as a lunch or as a small snack - the tart is baked really fast and tastes very delicious in any form. For me, the taste of the summer of 2014.

Zucchini and goat's cheese tart with Parmesan, served on a slate plate

The tart's bottom is an adaptation of a sweet fruitcake that I've just picked up at Michaela discovered by Grain de Sel. It was a Tarte Rustique, which I had just remodeled something. Wonderful to work on and taste really outstanding!

Tastes great too with tomatoes or carrots. Instead of goat cream cheese is also normal cream cheese or feta.200g)
sea salt, freshly ground black pepper


All dough ingredients quickly in a multi-sizer, with the hands or the dough hook of the hand mixer to one knead smooth dough. Wrap the dough in cling film and refrigerate for 30 minutes.

Grease the tart tin (preferably with lifting bottom) well with soft butter. Preheat the oven to 175 ° C top and bottom heat.

Roll out the dough on a work surface that is as light as possible or not at all floured thinly (about 2-3 mm) and into the shape lay. Press the bottom and sides well, cut off protruding edges and prick the ground several times with a fork. Now refrigerate the dough until ready to use.

Meanwhile, prepare the filling:
Thoroughly mix the goat cream cheese, sour cream, the egg and the herbs with a blender or blender. Season with salt and pepper and set aside.
Wash the zucchini well, but do not peel, cut off the ends. The zucchini along either on a very thinly set vegetable slicer or with the help of a sparger peel into very thin slices.
Pour the filling on the pre-cooled Tarteboden and evenly distributed. Spread the zucchini slices evenly lengthwise and overlapping on the filling. Season again with a little salt and pepper.

Bake the tart in the oven on the middle rack for about 30 to 35 minutes, until the edge is golden brown and crispy and the filling is set.
Short on a wire rack Allow to cool in the mold, then carefully lift the tart out of the mold and serve immediately or lukewarm. This fits a green salad. It also tastes cold. Keeping them in the fridge will soften the floor, so you should enjoy them the same day.