Zucchini Tarts
Recipe: #26150
June 03, 2017
Categories: Cheese, Appetizers, Christmas, New Years Oven Bake, Vegetarian, Refrigerated Dough, Zucchini, Kosher Dairy, more
"Recipe source: Bon Appetit (June 2008)"
Ingredients
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 by Step Method
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
No special items needed.