Zucchini Tarts
Created by ellie on June 3, 2017
- Servings: 6
- Prep Time: 1h
- Cook Time: 20m
- Recipe #26150
Ingredients
- 1 refrigerated (7 1/2 ounce) pie pastry (half on a 15 ounce package or for one crust)
- 2 1/2 pounds zucchini (1 inch diameter cut into 1/16th to 1/8th inch rounds
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 teaspoons thyme, chopped
- 3 ounces goat cheese (fresh and at room temperature)
- 1/4 cup Parmesan cheese, grated
How to Make
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Step 1: Line a baking sheet with parchment paper.
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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).
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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.
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Step 4: Preheat oven to 400 degrees F.
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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.
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Step 6: Bake for 20 minutes or until crusts are golden and transfer to a platter. Drizzle with olive oil.