Mini Zucchini and Goat Cheese Tarts
Mini Zucchini and Goat Cheese Tarts requires approximately 45 minutes from start to finish. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 8g of protein, 17g of fat, and a total of 257 calories. A mixture of goat cheese, pie crust, diameter zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy.
Line rimmed baking sheet with parchment paper.
Place pie crust on floured work surface. 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.
Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.
Toss zucchini with 1 teaspoon salt in medium bowl.
Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme.
Sprinkle zucchini with pepper.
Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use).
Bake until crusts are light golden, about 20 minutes.
Drizzle lightly with additional olive oil.
Serve warm or at room temperature.
Pair the tarts with a Pinot Blanc. Try the Robert Sinskey 2007 Pinot Blanc, Carneros ($40), which has citrus and melon flavors.