I have used variations of this recipe many times over the years for entertaining guest. I think it is delicious, elegant, presents beautifully, and can be made ahead and just popped in the oven 30 minutes before every one is ready to eat. Pair it with your favorite salad.

I adapted a recipe from The Barefoot Contessa so I must give her the credit. Here is my version of a roasted Tomato Zucchini and Goat Cheese Tart.

Line 2 broiler pans with parchment and place sliced zucchini on one and sliced tomatoes on the other, mist with oliveoil spray, salt and peper. Place pans in the oven on bake 350 degrees -ish. Bake about 30 minutes until tomatoes are toasted and zucchini is soft. Alternatively you may sautee the zucchini in a frying pan if it is easier.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. TIP: you can do all the precooking and even assembly ahead of time, I would say at least 24 hours, just make sure it is covered well and refrigerated).

Position a rack in the lower third of the oven and preheat to 425 degrees F (190 degrees C). Carefully transfer the dough to a 9-inch (23-cm.) fluted tart pan with removable sides. Press the dough into the bottom and sides of the pan. Trim off any excess dough overhanging the rim. Prick the base of the crist with a fork in several places.  Sprinkle the 3 tbls. parmesean and spread the carmelized onions down first.

Arrange the zucchini in overlapping concentric circles or another attractive pattern on top of the cheese.

Add dolops of goat cheese evenly over tart.

I’m lucky, I have a helper and these little projects are a perfect way for her to learn to cook and keep her busy. No precision is required.

Next place the roasted tomatoes evenly over the tart. Season lightly with salt and pepper. Top with the remaining parmesean cheese and the thyme. Bake until the crust is golden brown and the juices are bubbling, about 30 minutes. Let the tart cool for 10 minutes. Remove the pan sides, sprinkle with herbs, and serve warm.

Tomato, Zucchini & Goat Cheese Tart

prepared refrigerated puff pastry crust
(We are really lucky to have excellent choices in prepared dough here in Europe, and especially when I shop in France).

3 Tbs. olive oil

4 cups thinly sliced yellow onions (2 large onions)

1/2 lb. (250 g.) zucchini, cut crosswise into slices 1/8 inch (3 mm.) thick

5 oz. (155 g.) fresh goat cheese, crumbled

3/4 lb. (375 g.) tomatoes, one size or a mixture of sizes, sliced or halved, depending on size

garnish with fresh herbs, parsley, thyme, basil

Serves 6-8.