Zucchini Tart with Fresh Goat Cheese

Tart with fresh zucchini and goat cheese. Tasty and light.
The strong point of this tart is the soft, silky, and scrubbed like a biscuit, base and the very special and delicious goat cheese.
Try it!

work: 30′

time: 1h:45′

easy:

Ingredient (6 servings) 150 gr/ 5.3 oz butter 250 gr/ 8.8 oz flour 1 tsp salt 1 tsp vinegar 4 tbsp cold water 3 zucchini 300 gr/ 10.6 oz goat cheese 2 tbsp olive oil little dried mint salt & pepper	Melt the butter and let cool. In a bowl sift the flour and add the butter, salt, vinegar, and cold water. You now have a soft dough. Wrap in a transparent film and refrigerate for 30'.	In the meantime cut the zucchini into very thin, round slices, sprinkle with salt and 2 tablespoons olive oil. Mix. Leave them in the strainer to dry.
Take the dough from the refrigerator and roll it between two baking papers. Put the phyllo back in the fridge for a while. Take it out from the refrigerator, and spread it in a round or rectangular baking pan. Brush the top with goat cheese.	Put the ​​zucchini slices round or in lines in a way that each slice covers some of the next. Sprinkle with salt, pepper, and a little aromatic, dried mint.	Bake in preheated oven at 200°C/ 390°F/ Gas 6 for ~45'-50'. Allow to cool slightly on a rack.