All-Purpose Flour (1 1/4 cups)
Kosher Salt (3/4 tsp)
Unsalted Butter (1 1/4 cups)
into the working bowl of a food processor fitted with the steel blade.
Pulse 12-14 times until the butter is evenly distributed and the size of peas. With the processor running, pour in the
White Wine Vinegar (1/2 tsp)
Water (1/3 cup)
one tablespoon at a time until the dough comes together. It will look crumbly.
Dump the dough to a floured board, form into a disk, wrap with plastic wrap, and chill for 30 minutes.
in a colander set over a plate. Sprinkle with
Salt (1/2 Tbsp)
, toss, and set aside for 30 minutes to "sweat" the zucchini.
Spread the zucchini on a clean dish towel, roll it up, and gently squeeze to rid of the excess moisture. Add to a bowl and toss with a drizzle of
Olive Oil (to taste)
Fresh Thyme Leaves (1 tsp)
Goat Cheese (8 oz)
Lemons (1/4 tsp)
Kosher Salt and Freshly Ground Black Pepper (to taste)
to a bowl. Cream together with a fork or back of a spoon. Taste and adjust ingredients as needed.
Preheat the oven to 400 degrees F (200 degrees C).
Roll the dough on a floured board into an 11-inch circle, and place on a baking stone lined with parchment paper.
Spread the dough with the cheese mixture, leaving a 1/2-inch border.
Lay the zucchini slices in overlapping circles, starting at the very edge of the cheese and working your way to the center. Once the whole tart is covered, drizzle with more olive oil, and sprinkle once more with pepper.
Bake 40-50 minutes, until the dough is golden brown. Cut into wedges and serve hot, warm, or room temperature.