- For the Crust:
- 1 1/2 cups all purpose flour
- 1/2 cup greek yogurt
- 1/4 cup unsalted butter, cold, cut in 1/4 inch dice
- 2 tablespoons ice water
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds
- For the Topping:
- 2/3 cup goat cheese, at room temperature
- 1 teaspoon milk
- 1 zucchini, cut into paper thin slices (preferably with a mandolin)
- 1 tablespoon fresh thyme
- 2 teaspoons fleur de sel
- 1 tablespoon extra virgin olive oil
Make Crust: Place flour, butter, yogurt, and salt in the bowl of a food processor. Pulse until butter is in pea sized pieces, about 10 pulses. Add ice water and pulse until flour is incorporated and dough comes together in a ball, about one minute. Cover dough in plastic wrap and let chill in refrigerator for 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out into approximately an 8 by 11 inch rectangle. Note: this tart is meant to be rustic, not perfectly shaped.
Sprinkle dough with sesame seeds and lightly roll with rolling pin to embed seeds into crust.
Place dough on a baking sheet. Prick dough all over with a fork. Cover dough with another piece of parchment paper and line with pie weights. Bake for 35 minutes, or until golden brown. Remove pie weights and let cool.
Assembly: In a small bowl, combine goat cheese and milk. Whisk until goat cheese has a creamy consistency.
Spread goat cheese evenly over crust. Lay zucchini over goat cheese, overlapping slightly, until completely covering crust. Sprinkle with thyme and fleur de sel. Drizzle with olive oil right before serving.