8 Tbsp unsalted butter, cold, cut into small pieces
2-3 Tbsp water, cold
1 1/2 lbs zucchini, approximately 3 medium-sized
2 tsp kosher salt
8 oz soft herb goat cheese, at room temperature
2 Tbsp olive oil
pepper, freshly ground
fresh thyme, or oregano
Combine the flax chia blend with 1/3 cup water and let sit for 3 minutes.
Place the brown rice flour, oats, cornstarch, and 3/4 teaspoon salt in a food processor and pulse several times to combine.
Add the butter and pulse until the mixture resembles coarse crumbs with a few larger pieces of butter. Add the flax chia mixture and process until the mixture forms a dough, adding water as needed, 1 tablespoon at a time.
Roll the dough between 2 pieces of parchment paper into a ¼-inch thick circle. Place the rolled out dough, along with the parchment paper, onto a baking sheet and refrigerate for 30 minutes.
Cut the zucchini into 1/8-inch thick rounds. Place in a colander with 2 teaspoons salt, mix, and let sit for 30 minutes.
Preheat the oven to 400°F.
Place the zucchini slices on a clean kitchen towel and pat as dry as possible. Remove the tart crust from the refrigerator, remove and discard the top sheet of parchment paper, and spread the cheese evenly over the crust, leaving a ¼-inch border all around.
Arrange the zucchini slices in tightly overlapping concentric circles on top of the goat cheese. If your zucchini slices are paper thin, you can do two layers. Drizzle with olive oil and sprinkle with some pepper. Bake for 35 – 40 minutes or until the cheese and zucchini start to brown. Top with fresh herbs and another drizzle of olive oil before serving.