Zucchini Tarts

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.