Ina Garten Zucchini & Goat Cheese Tart

Directions

• Make the dough: Pulse 1 1/4 cups flour, 3/4 teaspoon salt and 10 tablespoons cold diced butter in a food processor 12 to 14 times, until pea-sized crumbs form. With the machine running, pour in 1/2 teaspoon white wine vinegar and 5 tablespoons ice water, then pulse until the dough just comes together.
• Chill the dough: Dump the dough onto a floured board, form it into a disk and wrap it in plastic. Then chill it for 30 minutes so the butter firms up again.
• Salt the zucchini: While the dough chills, put the 1 1/2 pounds of sliced zucchini in a colander over a plate and toss with 2 teaspoons salt. Let it sit for 30 minutes so the salt draws out the extra water.
• Squeeze and season: Spread the zucchini on a clean dish towel, roll it up and squeeze gently to remove some of the liquid. Then toss the slices in a bowl with 1 tablespoon olive oil.
• Mix the goat cheese: Mash together 8 ounces goat cheese, 1 teaspoon minced thyme, 1/4 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper with a fork. Set it aside at room temperature so it spreads easily.
• Roll out the dough: Preheat the oven to 400 degrees. Roll the dough on a floured board into an 11-inch circle, then set it on a parchment-lined sheet pan.
• Spread the cheese: Spread the goat cheese mixture over the dough, leaving a 1/2-inch border all around. That bare edge becomes the golden crust.
• Layer the zucchini: Lay the slices in tightly overlapping circles, starting at the very edge of the pastry, since the zucchini shrinks as it bakes. Keep going inward until the whole tart is covered.
• Bake the tart: Drizzle the remaining tablespoon of olive oil over the top and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown.
• Slice and serve: Cut the tart into wedges and serve it hot, warm or at room temperature. It tastes good any of those ways, so there's no rush.