Recipe for: Zucchini Tart with Goat Cheese and Mint - photo 1
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Recipe for: Zucchini Tart with Goat Cheese and Mint

Cakes and Bakes Regional Cuisine of Poland 90 min Medium 0 views ~19.74 PLN * - (0)
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Description

A delicate, summery tart in the Masurian style, combining the freshness of young zucchini with the creamy acidity of goat cheese and a refreshing hint of mint. The shortcrust pastry provides a golden, buttery base, while lightly sautéed zucchini with onion builds substance and texture. The tart is perfect as a main dish for a light lunch, a snack for a picnic by the lake, or an elegant addition to a feast; it can be served warm or at room temperature. Flavor notes: a contrast of salty, baked pastry, creamy cheese, and fresh herbs; visually – green slices of zucchini arranged in a fan, white-cream accents of cheese, and mint leaves on top. The recipe uses seasonal, easily accessible ingredients typical of Polish summer and adds a Masurian touch of simplicity and naturalness.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 300 g
  • Butter 150 g
  • Chicken egg 3 pcs (~180 g)
  • Water 30 ml
  • Goat cheese 250 g
  • Sour cream 150 g
  • Zucchini 1.6 pcs (~400 g)
  • Onion 1 pcs (~150 g)
  • Mint 30 g
  • Rapeseed oil 30 g
  • 🌿 Spices
  • Salt 10 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 50 g
  • Honey 15 ml
💰 Estimated dish cost: ~19.74 PLN (4.94 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cake

1

Prepare the ingredients for the shortcrust pastry. Take the butter straight from the fridge and cut it into small pieces. Sift the flour into a large bowl. Add 5 g of salt (1/2 teaspoon) and mix with a dry spoon to combine the ingredients.

Ingredients: Wheat flour, Butter, Salt
Use a large metal or ceramic bowl and a grater for the butter (or a food processor with a blade, if preferred). The most common mistake: butter that is too soft — the dough will be sticky. The butter must be cold.
2

Rub the cold pieces of butter into the flour with your fingertips or use a chef's knife until the mixture resembles a crumble with small pieces of fat the size of peas. Stop rubbing when the mixture is crumbly but starts to hold together on your fingers.

Ingredients: Wheat flour, Butter
Use gloves or cold water on your hands if the butter softens quickly. Alternative: use a food processor and pulse 6–8 times.
3

Add one egg (60 g) and 30 ml of cold water. Quickly mix with a fork or spatula just until the dough starts to come together in clumps. Do not knead for long — a cohesive mass should form, but it should not be overly sticky.

Ingredients: Water
Use a wooden spoon or your hands to knead the dough. If the mixture is too dry, add 5 ml of water at a time; if it's too wet, sprinkle in a spoonful of flour. A common mistake: kneading too intensely results in tough dough.
4

Shape the dough into a ball, flatten it into a disk about 2–3 cm thick, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes (up to 1 hour). Chilling stabilizes the fat and makes rolling easier.

Ingredients: Wheat flour, Butter
Use foil or a bowl with a lid. If you have time — chill for 1 hour. Insufficient chilling will cause the dough to shrink during baking.

Preparing zucchini

5

Wash the zucchini and cut it into thin slices (about 3 mm). Peel the onion and slice it into thin half-rings. Heat a 26 cm skillet with 30 g of rapeseed oil over medium heat.

Ingredients: Zucchini, Onion, Rapeseed oil
Use a sharp knife and cutting board. The zucchini slices should be even so they fry evenly. Be careful — the oil may splatter, use a lid or a cooking spray.
6

In heated oil, sauté the onion for 3–4 minutes until it becomes translucent and golden. Add the zucchini slices and fry for 4–6 minutes, stirring occasionally, until the zucchini is slightly softened and takes on a golden color. Set aside to cool.

Ingredients: Onion, Zucchini, Rapeseed oil
Use a wooden spatula. Do not overcook – the zucchini should remain firm, not mushy. If the slices stick to the pan, reduce the heat by 1 notch.

Filling

7

In a large bowl, crumble the goat cheese with a fork into small pieces. Add 150 ml of cream and 120 g of remaining eggs (2 eggs = 120 g). Mix with a whisk or fork until smooth. Season with 5 g of salt (1/2 teaspoon) and 1 g of black pepper. Add 2/3 of the chopped mint (leave the rest for decoration) and stir again.

Ingredients: goat cheese, Sour cream, Salt, Black pepper, mint
Use a spatula or whisk. The mixture should be creamy, but not too runny — if it's too thin, add a tablespoon of extra cheese or a tablespoon of flour.

Assembly and baking

8

Take the chilled dough out of the fridge. On a lightly floured surface, roll out the dough into a round shape with a diameter of about 28–30 cm. Gently slide the rolling pin underneath, turning the dough to achieve an even thickness of about 3–4 mm.

Ingredients: Wheat flour
Use a rolling pin and a pastry board. If the dough cracks, press the edges with your fingers. Best form: a 24 cm diameter springform pan or a 24–26 cm pan with a removable rim. Make sure the rim is at least 2.5 cm high.
9

Line the springform pan with dough, pressing down on the bottom and sides. Trim off the excess dough. Prick the bottom with a fork several times, line with parchment paper, and fill with ceramic baking beads or dry peas as a weight. Place in an oven preheated to 200°C and bake for 12 minutes (blind baking).

Ingredients: Wheat flour
Use parchment paper and weights (alternatively dry beans). The oven should be well preheated. If the bottom pulls away from the sides, gently press it down with a spoon.
10

Remove the mold, take out the weights and paper. Spread the cooled zucchini and onion evenly on the bottom of the crust, arranging the slices in a slight fan shape. Pour the mixture of goat cheese and cream over it. On top, lightly crumble the remaining pieces of goat cheese so that small lumps remain visible after baking.

Ingredients: Zucchini, Onion, goat cheese, Sour cream
Use a spoon or ladle to evenly pour the mixture. Arrange the zucchini slices tightly to create a nice pattern and evenly distribute the flavor.
11

Place the tart in a preheated oven at 180°C and bake for 30–35 minutes, until the top is golden and the filling is set (a slight jiggle in the center is fine). After baking, remove the tart and let it cool on a rack for 10–15 minutes.

Ingredients: goat cheese, Sour cream, Zucchini
Use the middle rack of the oven and convection if you have it (reduce the temperature by 10–15°C for convection). Do not insert a knife in right away — the mixture should set while cooling.

Decoration

12

Sprinkle the tart with the remaining fresh, chopped mint. Optionally, sprinkle with chopped walnuts and gently drizzle with 15 g of honey for a sweet-salty contrast. Cut into 6 equal pieces and serve warm or at room temperature.

Ingredients: mint, Honey
Use a sharp knife for cutting and a spatula for serving. Additionally, you can add walnuts and honey to enhance the flavor and texture.

Fun Fact

💡

In the Masurian region, simple dishes made from local ingredients have always been valued — fresh produce from the garden went straight to the table. The combination of goat cheese with mint has a tradition in rural kitchens, where mint was used to refresh richer flavors.

Best for

lekki obiad piknik nad jeziorem letnia biesiada

Tips

🍽️ Serving

Serve the tart slightly warm (about 10–15 minutes after taking it out of the oven) – this is when the flavors are most pronounced. It pairs wonderfully with young lettuce drizzled with a simple vinaigrette or with cool kefir. Before serving, add fresh mint and possibly a few drops of good olive oil.

🥡 Storage

Store in the refrigerator for up to 48 hours wrapped in foil or in a closed container. Reheat in the oven for 10–12 minutes at 160°C to keep the bottom crispy. Freezing is not recommended due to changes in the texture of fresh vegetables and cheese.

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