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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kabeer Ghouri
[email protected]5 stars! This recipe is a keeper.
Shahmeer Qazi
[email protected]These tarts are amazing! I'll be making them again and again.
Md Polash Hasan
[email protected]I would definitely recommend this recipe to anyone who loves zucchini and goat cheese.
Paul Vilakazi
[email protected]These tarts are a great way to use up leftover zucchini. They're also a healthy and delicious snack.
Sabbir hosen
[email protected]I followed the recipe exactly and the tarts turned out perfectly. They were so good that I ate two of them in one sitting.
Md Hasive
[email protected]These tarts are delicious! The crust is flaky and the filling is creamy and flavorful.
Mbalentle _Sokaliwe
[email protected]I've made these tarts several times and they're always a hit. They're perfect for a quick and easy weeknight meal.
Amogelang Leepile
[email protected]These tarts are so easy to make and they're always a crowd-pleaser.
Haji Kareem
[email protected]I'm not a huge fan of goat cheese, but I loved these tarts. The zucchini and sun-dried tomatoes really balanced out the flavor.
John Charles Zakaria
[email protected]These mini tarts are so cute and easy to make. They're perfect for a party or potluck.
Alisha Rai
[email protected]The zucchini and goat cheese flavors go so well together. I added some fresh basil for extra flavor.
Zafran wazir
[email protected]These tarts are so delicious and elegant. I will definitely be making them again.
kavuma- erias
[email protected]Perfect for a light lunch or appetizer.
Nusri Nusri
[email protected]I love the flaky crust and the creamy filling. So easy to make, too!
Gamer Khan
[email protected]These mini tarts were a hit at my last party! The combination of zucchini, goat cheese, and sun-dried tomatoes was divine.