Barefoot Contessa | Zucchini & Goat Cheese Tart | Recipes

Ingredients

• 1¼ cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 10 tablespoons (1¼ sticks) cold unsalted butter, ½-inch-diced
• ½ teaspoon white wine vinegar
• 5 tablespoons ice water
• 1½ pounds zucchini, unpeeled and sliced ⅛ inch thick
• 2 tablespoons good olive oil, divided
• 8 ounces plain creamy goat cheese, such as Montrachet, at room temperature
• 1 teaspoon minced fresh thyme leaves
• ¼ teaspoon grated lemon zest