Recipes

Mini Zucchini and Goat Cheese Tarts

1 Mins read
0
13
0
Share
Scroll to recipe
Share
Mini Zucchini and Goat Cheese Tarts

Mini Zucchini and Goat Cheese Tarts

amanda

Equipment

  • - Stand Mixer (Handheld Wimcomma S Series)

  • - Parchment Paper Sheets

  • - Tart Pan (8-inch diameter)

  • - Silicone Baking Mat

  • - Digital Kitchen Scale

  • - Zester or Microplane Grater (e.g., Oxo Good Grips Citrus Zester & Microplane)

  • - Food Processor (e.g., Cuisinart 12-Cup Food Chopper & Slicer)

  • - Digital Oven Thermometer

  • - Tongs

  • - Pastry Brush (e.g., Bakers Care Silicone Pastry Brush)

  • - Olive Oil Sprayer

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
0
13
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *