Gluten-Free Zucchini Tart with Thyme and Goat Cheese

Gluten-Free Zucchini Tart with Thyme and Goat Cheese

By April 6, 2015

  • Prep Time : 20 minutes
  • Cook Time : 40 minutes
  • Yield : 8 average size slices
  • Allergens : ,



Preheat your oven to 400 degrees Fahrenheit.
In a food processor, process the GF flour, egg, coconut oil and butter until the mixture forms a ball.  OR If you don't have a food processor (like me) -- Actually, I do but mine is a mini and is just far too small for a recipe this large -- then, use a pastry cutter to cut the ingredients until the mixture turns into sand consistency and can easily be smashed together into a ball shape.
You can now do 1 or 2 things:
1.  Press the mixture into a tart mold (this will create a very thick base).
OR (if you prefer your base to be thinner)
2.  Free form your crust on a flat baking sheet until it's roughly 9-12 inches in diameter. You may end up having left-over crust mixture (which you can then use in a different recipe - maybe tomorrow's breakfast? Baked and cooled and topped with Greek yogurt and sliced fresh fruit? Perhaps drizzled with honey or agave?  YUM!! -- Oh my, I see another recipe post in the making...)
In a small bowl combine the goat cheese and thyme.
Spread the cheese mixture over the uncooked tart crust.
Slice 2 large zucchini into very thin slices.  The more even you can slice the zucchini, the better.
Toss the zucchini with 1 Tablespoon olive oil.  Arrange the zucchini in large circles around the tart.  Starting on the outside of the tart layer the zucchini overlapping by about 1/2 inch.  Finish one ring and then start on the next inner ring, working your way towards the inside of the tart until all of the goat cheese is covered.
raw zucchini tart from
Gently brush the zucchini and any crust peeking through with the remaining 1Tablespoon olive oil.
Bake for 40 minutes, rotating the pan half way through.  If your oven cooks higher and the tart starts to brown, cover with tinfoil to slow down the browning until cooked through.
Slice in pie slices and Enjoy!
gluten free zucchini tart from

Gluten-Free Zucchini Tart |


zucchini tart by spicygal.comThis zucchini tart with thyme and goat cheese was so fun to make!  It helps that goat cheese is a favorite of mine and anything with zucchini in it is an instant hit in my book.  The flavors of the roasted zucchini and thyme mixed with the slight sweet from the honey in the goat cheese were a perfect pairing.  The crust, made with gluten free flour (which could also be substituted with whole wheat or white flour) was buttery and a bit crumbly.  The buttery flavor and the savory flavor of the zucchini and goat cheese made this a decadent and rich dish, perfect as an appetizer and beautiful enough to bring on the “ooh’s and aah’s” in any crowd.

Every once in a while I feel the need to get a little fancy when it comes to my meals so this was the perfect dish yesterday when the mood hit.  This bit of flair tends to come during a time of celebration.  Maybe it’s a date-night in for me and my husband, the celebration of a good grade on a test for one of the kiddos or a “just because”.  This particular celebration happened to be for a “mom moment”.

Yesterday was one of those rare days that everything fell into place.  Not only did I get every single floor in the house cleaned and washed (That deserves an award by itself!) but I managed to pick up the clutter, get some work done AND still have time to make it to the grocery store before picking the kids up from school in the afternoon.  It was one of those grocery store trips that was actually enjoyable.  If you’re still in that young kiddo stage where there’s no such thing as an enjoyable grocery store trip, trust me, it’s coming!  And when it does oh, will it be grand!

There’s nothing better (because I’m a foodie) than leisurely strolling through the produce section of a grocery store when I have time to kill dreaming up delicious possibilities.  I absolutely LOVE vegetables.  I could eat roasted veggies for dinner every night as my main course and be a happy camper.  But that wouldn’t make for a very good food website now, would it?  So, it was during this stroll that I spotted the large vibrant green zucchinis and my mind started dreaming.  With spring and warmer weather (fingers crossed) right around the corner what better way to welcome the birds and blossoms than a delicious tart.

After such a successful day (rare, believe me!) it was fun to treat myself to time spent making a fancy dish.  It was such a treat to sit down with my family at dinner and taste test something that looked so beautiful.  My husband and I devoured it.  My kids felt that it tasted a bit strong (but they’re also not accustomed to eating goat cheese).  Verdict:  This is one of those dishes I’ll plan to take to a fun get together with my girlfriends or make again for a date-night in when the kids have other plans.  I hope you enjoy it just as much as we did!

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