Best 2 Mini Zucchini And Goat Cheese Tarts Recipes
Indulge in a culinary journey with our exquisite Mini Zucchini and Goat Cheese Tarts, where flavors dance harmoniously in every bite. These delightful tarts are a symphony of textures and tastes, boasting a crispy phyllo dough crust, tender zucchini filling, and creamy goat cheese. Each bite is an explosion of savory and tangy flavors, perfectly balanced by the aromatic herbs. Accompanying this star dish are three equally enticing recipes: a refreshing Heirloom Tomato and Avocado Salad, a vibrant Lemon-Basil Vinaigrette dressing, and a delectable No-Bake Berry Tart for a sweet ending. Prepare to tantalize your taste buds and impress your guests with this delectable spread.
Check out the recipes below so you can choose the best recipe for yourself!
MINI ZUCCHINI AND GOAT CHEESE TARTS
Provided by Maria Helm Sinskey
Categories Appetizer Bake Sauté Cocktail Party Fourth of July Picnic Vegetarian Quick & Easy High Fiber Father's Day Dinner Goat Cheese Parmesan Zucchini Summer Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.
- Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
- Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.
MINI ZUCCHINI AND GOAT CHEESE TARTS
They look so pretty in Bon Appetit Magazine and sounds yummy. What to Drink: Pair the tarts with a Pinot Blanc. Try the Robert Sinskey 2007 Pinot Blanc, Carneros ($40), which has citrus and melon flavors.
Provided by Nado2003
Categories Vegetable
Time 1h
Yield 24 mini tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- •Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover; keep frozen.
- Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
- Preheat oven to 400°F Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.
Nutrition Facts : Calories 98.8, Fat 5.9, SaturatedFat 2.6, Cholesterol 5.1, Sodium 341.4, Carbohydrate 8.6, Fiber 1.2, Sugar 2.2, Protein 3.7
Tips:
- Prep the Zucchini: For a quicker prep, use a mandoline slicer to thinly slice the zucchini. If you don't have one, use a sharp knife and slice the zucchini as thinly as possible. This will help them cook evenly and quickly.
- Don't Overcook the Zucchini: Keep an eye on the zucchini while they're cooking. Overcooking can make them mushy, so cook them just until they're tender-crisp.
- Use Fresh Herbs: Fresh herbs, like basil, thyme, or oregano, add a delicious flavor to the tarts. If you don't have fresh herbs on hand, you can use dried herbs, but use about half the amount.
- Don't Overfill the Tart Shells: When filling the tart shells, don't overfill them. This can make them difficult to fold and may cause the filling to spill out during baking.
- Let the Tarts Cool Before Serving: Once the tarts are baked, let them cool for a few minutes before serving. This will help them set and make them easier to handle.
Conclusion:
These mini zucchini and goat cheese tarts are a delicious and easy-to-make appetizer or light lunch. They're perfect for using up summer zucchini and can be customized with your favorite herbs and cheeses. With their flaky crust, creamy filling, and crispy zucchini topping, these tarts are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe that's both delicious and healthy, give these mini zucchini and goat cheese tarts a try.
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