Mini Zucchini And Goat Cheese Tarts
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
39
Spice
56
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
SaltDirections:
1
Line rimmed baking sheet with parchment paper
2
Place pie crust on floured work surface
3
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
4
Place in freezer until dough is firm, about 30 minutes
5
DO AHEAD: Can be made 1 day ahead
6
Cover; keep frozen
7
Toss zucchini with 1 teaspoon salt in medium bowl
8
Let stand 15 minutes
9
Drain and pat dry
10
Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme
11
Sprinkle zucchini with pepper
12
Preheat oven to 400°F
13
Spread goat cheese generously over each frozen dough round
14
Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern
15
Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use)
16
Sprinkle with Parmesan
17
Bake until crusts are light golden, about 20 minutes
18
Transfer to platter
19
Drizzle lightly with additional olive oil
20
Serve warm or at room temperature
21
Line rimmed baking sheet with parchment paper
22
Place pie crust on floured work surface
23
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
24
Place in freezer until dough is firm, about 30 minutes
25
DO AHEAD: Can be made 1 day ahead
26
Cover; keep frozen
27
Toss zucchini with 1 teaspoon salt in medium bowl
28
Let stand 15 minutes
29
Drain and pat dry
30
Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme
31
Sprinkle zucchini with pepper
32
Preheat oven to 400°F
33
Spread goat cheese generously over each frozen dough round
34
Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern
35
Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use)
36
Sprinkle with Parmesan
37
Bake until crusts are light golden, about 20 minutes
38
Transfer to platter
39
Drizzle lightly with additional olive oil
40
Serve warm or at room temperature