MINI ZUCCHINI AND GOAT CHEESE TARTS

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Mini Zucchini and Goat Cheese Tarts image

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

1 refrigerated pie crust (half of 15-ounce package)
2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
1 teaspoon salt
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 teaspoons chopped fresh lemon thyme or regular thyme
3 ounces soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese

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.

Luci Camacho
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I've made these tarts several times now and they're always a hit. They're perfect for a quick and easy appetizer or lunch.


Oko Godwin
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These tarts are so easy to make and they're always a crowd-pleaser. I highly recommend them!


Shaikh Mohamed
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I made these tarts for a party and they were a huge hit. Everyone loved them.


Bent D
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These tarts are a delicious and healthy way to start your day. I love having them for breakfast or lunch.


asif musa
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I'm not a fan of zucchini, but I really enjoyed these tarts. The goat cheese and sun-dried tomatoes helped to balance out the flavor.


Md jahiad khan
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These tarts are a great way to get kids to eat their vegetables. My kids love them!


sadam Raza
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I love that these tarts can be made ahead of time. They're perfect for busy weeknights.


ziad yasser
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I've made these tarts several times now and they're always a hit. They're perfect for a quick and easy appetizer or lunch.


A Rehman Saafi
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These tarts are so easy to make and they're always a crowd-pleaser. I highly recommend them!


JESS HELMS
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I made these tarts with a gluten-free crust and they were still delicious. They're a great option for people with dietary restrictions.


Takaanewa Southon
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I'm not a big fan of goat cheese, but I really enjoyed these tarts. The zucchini and sun-dried tomatoes helped to balance out the flavor.


Mark Pemberton
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These tarts are a great way to use up leftover zucchini. They're also a healthy and delicious snack.


Mueed khan
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I made these tarts for a potluck and they were a huge success. Everyone raved about them.


Shoaib Mastoi
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I followed the recipe exactly and the tarts turned out perfectly. They were delicious and everyone loved them.


Ghani Jaan
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I love the combination of zucchini and goat cheese in these tarts. They're also really easy to make, which is a bonus!


Md Isak
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These mini tarts were a hit at my dinner party! The flavors of the zucchini, goat cheese, and sun-dried tomatoes blended perfectly. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making these again!