Zucchini, Corn And Goat Cheese Tart

Pair with Tom Gore Vineyards Sauvignon Blanc



  • 1 cup flour, plus more for dusting
  • 1/4 cup cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1/3-1/2 cup ice water


  • 3 tablespoons olive oil, plus more for drizzling
  • 1 cup diced red onion, about 1/2 medium onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 garlic clove, minced
  • 1 cup fresh corn kernels, cut from about 2 ears
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 8 ounces cream cheese, softened
  • 4 ounces goat cheese, softened
  • 2 eggs
  • 1 medium zucchini, cut into 1/8-inch slices
  • Thinly sliced chives, for garnish

Yields: 12 servings


In the bowl of a food processor, mix flour, cornmeal, sugar, and salt until combined. Add butter and pulse just until mixture resembles small gravel. Stream in 1/3 cup water while pulsing. Add more, if necessary, until mixture just starts to come together. Turn out onto a clean work surface and form into a disk. Wrap in plastic and refrigerate at least 1 hour.

Preheat oven to 350°. Dust work surface lightly with flour and roll out dough to 1/8-inch thick. Transfer dough to tart pan and press dough evenly up sides and onto the bottom of a pan. Trim edges with a knife. Prick with a fork several times (this helps prevent air bubbles). Line with foil or parchment paper, leaving some overhang. Place on a baking sheet and fill with pie weights and bake until crust is dry around edges, about 25 minutes. Remove parchment and weights. Return to oven and bake until crust is golden, about ten more minutes. Let cool.

Meanwhile, heat olive oil in large skillet over medium-low heat. Sauté onion until soft and translucent, about 10 minutes. Add thyme and garlic and stir. Add corn and season with 1/2-teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes more until corn is bright. Remove from heat.

In the bowl of the food processor, mix cream cheese, goat cheese, eggs, and remaining 1/2-teaspoon salt and 1/4-teaspoon pepper until smooth.

Increase oven temperature to 375°. Spread corn mixture over the cooled crust into an even layer. Top with cheese mixture and spread into an even layer that meets all the crust's edges. Layer zucchini on top in a slightly overlapping pattern until completely covered. Drizzle olive oil over all the zucchini (this will help them to brown in the oven). Bake until slightly puffed and zucchini is golden, about 35 minutes. Allow to cool and remove from pan sides. Garnish with chives.

Match this mouthwatering Zucchini, Corn and Goat Cheese Tart recipe with the bright acidity, stone fruit, and tropical flavors in the Tom Gore Vineyards Sauvignon Blanc.

Special Equipment
8x11-inch rectangular tart pan with removable bottom (or 10-inch round) and pie weights (or dried beans)

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