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.
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Mashupo Mbewe
[email protected]These tarts are just okay. I wouldn't go out of my way to make them again.
Lalosh Palestinian
[email protected]I've tried this recipe twice now and both times the tarts have been a disaster. I'm not sure what I'm doing wrong.
Kristofina Neingo
[email protected]I'm not sure what went wrong, but my tarts didn't turn out as well as I hoped. The crust was too soggy and the filling was bland.
Rana Sohail Shakir 786
[email protected]I made these tarts for a potluck and they were a huge success. Everyone raved about them!
Moeez Imran
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort.
Sleezy 100
[email protected]I followed the recipe exactly and the tarts turned out perfectly. I'm so glad I found this recipe!
MD Mashuk
[email protected]I'm definitely going to be making these tarts again and again.
Dj Karim
[email protected]These tarts are a great way to get your kids to eat their vegetables.
Muhammad liaquat
[email protected]I'm not a huge fan of zucchini, but I loved these tarts. The zucchini flavor is very mild and it's perfectly complemented by the goat cheese.
Suzette Curtis
[email protected]These tarts are so versatile! You can add any type of vegetables or cheese that you like.
Ali Bhai bhai
[email protected]I added some chopped sun-dried tomatoes to the filling for an extra burst of flavor.
Reath Thok
[email protected]The goat cheese filling is so creamy and flavorful. I could eat it by the spoonful!
Khushnood Ali
[email protected]I love that these tarts can be made ahead of time and then reheated when you're ready to serve.
Shahid Muhammad
[email protected]These tarts are so easy to make and they're perfect for a quick and easy weeknight meal.
olwethu ncagayi
[email protected]I was skeptical about the zucchini crust, but it turned out to be delicious! It's a great way to use up extra zucchini from the garden.
Oseha Celestine
[email protected]I've made these tarts twice now and they're always a winner. The filling is creamy and flavorful, and the zucchini crust is a nice change from traditional pie crust.
Jacob Richardson
[email protected]These mini tarts were a huge hit at my dinner party! Everyone loved the combination of zucchini, goat cheese, and fresh herbs.