Zucchini Tarts

6
Servings
1h
Prep Time
20m
Cook Time
1h 20m
Ready In


"Recipe source: Bon Appetit (June 2008)"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (249.1 g)
  • Calories 258
  • Total Fat - 16.3 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 18.7 mg
  • Sodium - 687.5 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 2.3 g
  • Sugars - 7.3 g
  • Protein - 10.3 g
  • Calcium - 214.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 34.3 mg
  • Thiamin - 0.2 mg

Step 1

Line a baking sheet with parchment paper.

Step 2

Place pie crust on a floured board and using 1 1/2 inch round cookie cutters dipped in flour, cut out 24 rounds, transfer rounds to prepared baking sheet, spacing 1/2 inch apart. Place n freezer for 30 minutes or until dough is firm. (this can be done one day ahead, covered and kept frozen).

Step 3

In a bowl toss he zucchini with 1 teaspoon salt. Let stand 15 minutes; drain and pat dry. Place zucchini in another bowl and toss with 2 tablespoons olive oil and thyme. Sprinkle with pepper.

Step 4

Preheat oven to 400 degrees F.

Step 5

Spread goat cheese over each frozen dough round. Fold 3-4 zucchini slices in half and place in concentric circle a top 1 dough round, creating a flower-like pattern. Repeat with remaining zucchini and dough rounds (remaining zucchini can be used for another use). Sprinkle with Parmesan.

Step 6

Bake for 20 minutes or until crusts are golden and transfer to a platter. Drizzle with olive oil.

Tips & Variations


No special items needed.

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