Gluten Free Zucchini Goat Cheese Tart Recipe
The sun is shining, the weather is warming up and it is a lovely time to start entertaining outdoors. Rather than plop down a bowl of chips and salsa as an appetizer (not that there is anything wrong with that!) how about serving up this lovely gluten free zucchini goat cheese tart as a starter?
I made the crust for this savory tart using a combination of gluten free products from Hodgson Mill. I started with their flax chia blend, an egg-free way to create lovely crusts that roll out easily. I added some brown rice flour and oats to give the crust a neutral flavored base for some herbed goat cheese, zucchini, and fresh herbs.
- 2 tablespoons Hodgson Mill Flax Chia Blend
- 1/3 cup water
- 1 cup gluten free brown rice flour
- 1/3 cup gluten free quick cook oats
- 2/3 cup Hodgson Mill Non-GMO Cornstarch
- ¾ teaspoon kosher or fine sea salt
- 8 tablespoons cold unsalted butter – cut into small pieces
- 2-3 tablespoons cold water
- 1 ½ pounds zucchini
- Kosher or fine sea salt
- 8 ounces soft herb goat cheese at room temperature
- 2 tablespoons olive oil
- Freshly ground black pepper
- Fresh thyme or oregano
Combine the flax chia blend with 1/3 cup water and let sit for 3 minutes.
Place the brown rice flour, oats, cornstarch, and 3/4 teaspoon salt in a food processor and pulse several times to combine.
Add the butter and pulse until the mixture resembles coarse crumbs with a few larger pieces of butter. Add the flax chia mixture and process until the mixture forms a dough, adding water as needed, 1 tablespoon at a time.
Roll the dough between 2 pieces of parchment paper into a ¼-inch thick circle. Place the rolled out dough, along with the parchment paper, onto a baking sheet and refrigerate for 30 minutes.
Cut the zucchini into 1/8-inch thick rounds. Place in a colander with 2 teaspoons salt, mix, and let sit for 30 minutes.
Preheat the oven to 400 degrees.
Place the zucchini slices on a clean kitchen towel and pat as dry as possible. Remove the tart crust from the refrigerator, remove and discard the top sheet of parchment paper, and spread the cheese evenly over the crust, leaving a ¼-inch border all around.
Arrange the zucchini slices in tightly overlapping concentric circles on top of the goat cheese. If your zucchini slices are paper thin, you can do two layers. Drizzle with olive oil and sprinkle with some pepper. Bake for 35-40 minutes or until the cheese and zucchini start to brown. Top with fresh herbs and another drizzle of olive oil before serving.
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