Zucchini and Goat Cheese Tart, and EHEC Getting on My Nerves

I have to complain a little today, because I'm feeling sad. Thanks to the nasty E. coli bacteria (EHEC) that is running rampant in my area, I can't enjoy shopping at the market and all those gorgeous vegetables. There are so many of them, so many smells, colors and flavors… So my options for preparing meals are limited. Everything has to be cooked, and I love raw vegetables so much… So many salad recipes are waiting to be tried…

I hope the situation improves soon, because I miss cucumbers, green beans, basil (sadly, I don't have my own), peas, tomatoes and so many other vegetables that are in season now. I would even be tempted by fava beans, which I'm not that fond of, because Bea makes them sound so appealing.

Luckily, I have my little garden, and in it grow the most delicious strawberries and lettuce. I also have some herbs, the zucchini plant is already putting out flowers (I can't wait for them!), and the cucumbers, carrots, parsley, beets and Swiss chard are growing beautifully in the sun, which we have plenty of. But those still need some time. Well, that's it. All that's left is to wait and keep our fingers crossed that this "nasty thing" won't hurt anyone else and will be gotten rid of as soon as possible, so we can enjoy all the goodness that is, unfortunately, just going to waste right now.

EHEC, you're getting on my nerves!

zucchini and goat cheese tart

To cheer up the eyes, I "dug out" a recipe for a tart I made a while ago. This tart won me over with its lightness and colors. And with its flavor, of course. We really liked it, and what made me happiest was that my girls liked it too.

For this tart, Bea used an olive oil dough. Since that dough seemed a bit more time-consuming to me, I decided to use a different tart dough that Bea suggests, the one "for cholera". You can make this dough 2-3 days ahead. I had some leftovers, which I froze and used a little later for mini tarts for dinner.

I recommend mixing herbs into the dough. It makes it more aromatic and pleasing to the eye.

While you're at it, I encourage you to try other tarts and tart-like creations:

• Asparagus tart
• Swiss chard tart with raisin vinaigrette
• Beet, gorgonzola and walnut tart
• Pear, gorgonzola and walnut tart
• Pumpkin-chocolate tart

zucchini and goat cheese tart

Quoting the author.

Directions:

Dough:

Mix the flour with the salt, add the butter and quickly work it in until it forms "crumbs." Then add just enough water for the dough to come together into a uniform mass (knead as briefly as possible). Leave it in a cool place for at least 30 minutes. Prepare the filling in the meantime.

Filling:

Preheat the oven to 200°C (390°F).
Wash the zucchini, cut it into slices about 2-3 mm thick and sauté for about 5 minutes in hot olive oil, season lightly with salt and let it cool.
Puree the olives, tomatoes and garlic very finely, and chop the thyme. Mix the goat cheese with the yogurt, add the eggs and the remaining filling ingredients and mix well again. Season to taste.
Line the pan with the dough and prick the bottom with a fork. Mix half of the zucchini with the cheese mixture, pour it onto the dough and arrange the remaining zucchini slices on top.
Bake for about 35 minutes (if needed, lower the temperature a little toward the end and cover the tart with aluminum foil if it's browning too quickly).
Decorate with fresh thyme before serving.

Enjoy!