Mini Zucchini & Goat Cheese Tarts

prepared by and photo by Emily Doscher

Delicate tarts made tasty with goat cheese and ultra-thinly sliced zucchini.

Size: 6 servings

1 refrigerated pie crust (half of 15 oz package)
2 1/2 lb 1" diameter zucchini, cut into 1/16-1/8"-thick rounds
1 tsp salt
2 tbsp extra-virgin olive oil plus additional for drizzling
2 tsp chopped fresh lemon thyme or regular thyme
3 oz soft fresh goat cheese, room temperature
1/4 cup freshly grated Parmesan cheese


Line rimmed baking sheet with parchment paper.  Place pie crust on floured work surface.  Using 1  1/2-1  3/4″ cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2″ apart.  Place in freezer until dough is firm, about 30 minutes. (Can be made 1 day ahead.  Cover; keep frozen)

Toss zucchini with 1 tsp salt in medium bowl.  Let stand 15 minutes.  Drain and pat dry.  Place zucchini in another medium bowl; toss with 2 tbsp olive oil and thyme.  Sprinkle zucchini with pepper.

Preheat oven to 400F.  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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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ