recipe WEDNESDAY: Goat Cheese and Zucchini Tart

Goat Cheese and Zucchini Tart

1 1/4c spelt or all purpose gluten free flour
1/2 stick butter 
3-4tbsp cold water
2 small zucchini
2tbsp olive oil
6oz goat cheese
1/4c goat milk
1/2tsp fresh thyme, chopped
1 clove garlic, minced
1/2tsp fresh oregano, chopped
sea salt and pepper to taste




Combine flour, butter and 1/2 teaspoon of salt in a food processor and pulse until butter is in small chunks. Add cold water and pulse until the dough begins to come together. Press dough into pie plate, distributing evenly. Bake for approximately 20 minutes at 350°. Slice zucchini into thin rounds, place on paper towel to absorb moisture. Place in a medium bowl, toss with freshly ground black pepper and olive oil. Preheat oven to 400°. In a smaller bowl, combine goat cheese, goat milk and remaining spices, mix until consistency is spreadable and creamy.  Spread the cheese mixture evenly, then layer with zucchini rounds.  Drizzle with olive oil and bake for about 35 minutes.