You guys, yesterday was like the best day ever.
My mom is visiting and had my car, Ethan was at work, and I was stuck at home.
I read an entire book.
And, I took the time to make a wonderful meal that only I would love.
I served this with fresh sliced tomatoes and a glass of chardonnay. It doesn’t get more perfect than this, I promise.
- 1¼ cups of Flour, all-purpose
- Salt & Black Pepper
- 10 tablespoons of Butter, unsalted, cold
- ½ teaspoon of White Wine Vinegar
- 5 tablespoons of Water, ice cold
- 1½ lbs. of Zucchini, ~5 small or 3 large, try to pick ones that are the same diameter
- 2 tablespoons of Olive Oil, divided
- 8 oz. of Goat Cheese, plain, softened
- ¼ teaspoon of Thyme, dried
- ¼ teaspoon of Lemon Zest
- Place the flour, ¾ teaspoon of salt, and butter in a food processor. Pulse 12-14 times until the butter is the size of peas. With the processor on, add the vinegar and water. Remove to a lightly flour surface and form into a ball. Fold cling wrap around the dough and then press down, forming a disc. Place in refrigerator for 30 minutes to chill.
- Place a colander over a plate. Slice the zucchini into thin slices and place in the colander. Toss with 2 teaspoons of salt and let sit for 30 minutes. After the time has elapsed, place the zucchini in a clean dish towel and ring out any excess water. Toss zucchini in a bowl with 1 tablespoon of olive oil.
- Preheat the oven to 400 degrees. Place a silpat mat on a sheet pan.
- Lightly flour a clean surface and roll dough out into a 12 inch diameter circle. Fold the dough into quarters and cut around the edges to make a perfect circle. Place dough on the silpat mat.
- With a fork, mash goat cheese, thyme, lemon zest, and ¼ teaspoon of salt & ¼ teaspoon of pepper together. Spread on dough, leaving ½ an inch on the edges, use your clean fingers to spread thinly and evenly. Place the zucchini in overlapping circles, all the way to the edge of the dough (it will shrink.) Drizzle with remaining tablespoon of olive oil and ¼ teaspoon of pepper.
- Bake for 35-40 minutes or until the crust is golden brown.
Happy Cooking, The Barbee Housewife