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This past holiday weekend was a great excuse to open the recipe books and search for new recipe to bring to the family gathering. I always jump at the opportunity to bring something so I can try another recipe in my never decreasing stack. The challenge when having to transport something to another location is temp. I don’t want a recipe where it has to be served chilled or served hot – I just can’t guarantee that I can pull that off when driving all around town. When I saw these tarts could be served room temperate – score! The original recipe called for the zucchini slices to be folded and placed in a concentric circle so it would form a rose. Well that sounded a bit complicated to me and maybe too much zucchini to support the small pie crust circle it would sit on. I decided to just use 2 zucchini slices and place the folded edges against each other which made for an interesting look in itself.

These were perfect bite size delights! Within a matter of minutes there was only 1 left. Why will no one eat the last one!? The pie crust was a bit sweet and the goat cheese a bit tangy. The zucchini was perfect – it still had a bit of crisp when biting into it but not a mushy mess. This recipe will be transferred to my permanent collection. I can’t wait til my garden starts producing an abundance of summer squash so I have reason after reason to make these over and over again!

Mini Goat Cheese Zucchini Tarts

adapted from Epicurious

Ingredients

  • 1 refrigerated pie crust (half of 15-ounce package)
  • 48 2-inch-diameter zucchini slices, cut into 1/16- to 1/8-inch-thick rounds (this is 1 to 1 1/2 zucchinis)
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh lemon thyme or regular thyme
  • 3 ounces soft fresh goat cheese, room temperature
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 tsp pepper (more or less to taste)

Preparation

Line rimmed baking sheet with parchment paper (or SilPat). Place pie crust on floured work surface. Using a shot glass (or a biscuit cutter about 2 inches in diameter) 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. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme.

Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 2 zucchini slices in half and place atop 1 dough round. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan and pepper. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Serve warm or at room temperature.

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