Best 2 Mini Zucchini And Goat Cheese Tarts Recipes
When seeking a delightful and versatile culinary creation, look no further than the captivating mini zucchini and goat cheese tarts. These tantalizing treats offer a delightful symphony of flavors and textures, captivating the taste buds with every bite. Whether gracing a brunch table, adding elegance to a luncheon spread, or serving as a remarkable appetizer at a dinner party, these charming tarts are guaranteed to captivate the hearts and palates of all who indulge in their delectable allure.
Let's cook with our recipes!
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:
- Choose the right zucchini. Look for small, firm zucchini that are about 6 inches long and 2 inches in diameter. These will be the easiest to work with and will hold their shape well in the tarts.
- Don't overcook the zucchini. Zucchini should be cooked until it is tender-crisp, but not mushy. Overcooked zucchini will make the tarts soggy.
- Use a good quality goat cheese. Goat cheese is the key ingredient in these tarts, so it's important to use a good quality cheese that has a creamy texture and a mild flavor.
- Season the tarts well. Don't be afraid to season the tarts with salt and pepper. This will help to bring out the flavors of the zucchini and goat cheese.
- Serve the tarts warm or at room temperature. Mini zucchini and goat cheese tarts are best served warm or at room temperature. This will allow the flavors of the ingredients to meld together.
Conclusion:
Mini zucchini and goat cheese tarts are a delicious and easy-to-make appetizer or light meal. They're perfect for parties or potlucks, and they can be made ahead of time, making them a great option for busy weeknights. With their creamy goat cheese filling and crispy zucchini crust, these tarts are sure to be a hit with everyone who tries them.
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