This week at I Heart Cooking Clubs
Tart dough was easy enough and needs to chill for at least 30 minutes. Goat cheese is mixed with fresh thyme and lemon zest. I used my food processor to slice my zucchini. I had twice as much zucchini as I needed so I would use less next time. The sliced zucchini is tossed with olive oil then put on the tart. I thought there was enough olive oil on my zucchini so I skipped the additional topping before it goes in the oven. Don't do that, my zucchini dried out during cooking but still edible. I enjoyed this recipe and would make it again.
Recipe available on Barefoot Contessa or Food Network.