Dinner Tonight: Zucchini, Mushroom, And Goat Cheese Tart Recipe – a delicious recipe with olive oil, zucchini, mushrooms, garlic, thyme, Madeira wine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2
In a large (12-inch) skillet, heat half the oil over medium-high heat. Add the zucchini slices and cook until golden, 5-7 minutes, turning halfway through. Transfer to a plate and add the mushrooms, a good pinch of salt, and remaining oil. Continue cooking until liquid has evaporated and mushrooms have browned; add garlic and thyme and continue cooking an additional couple minutes until garlic softens. Add Madeira wine and cook until it has evaporated and absorbed into the mushrooms, about 1 minute. Season to taste.
3
Lay puff pasty on parchment paper and prick all over with a fork, leaving 1/2 inch border on the sides. Spread mushrooms over sheet, then layer zucchini and cheese on top.
4
Cook in the oven 30 to 40 minutes, until edges of pastry are golden and puffed. Let stand 5 minutes before slicing.
190
kcal
Calories
15
g
Fat
7
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 pound zucchini, cut into 1/4-inch rounds, 10 ounces mushrooms, sliced, preferably a mix of types, 2 cloves garlic, minced, and more.
Yes, Dinner Tonight: Zucchini, Mushroom, And Goat Cheese Tart Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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