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MINI ZUCCHINI & GOAT CHEESE TARTS

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Ingredients

  • 1 pie crust
  • 2.5 lb. 1" diameter zucchini, cut into 1/16-1/8" thick rounds
  • 1 t. salt
  • 2 T. olive oil plus more for drizzle
  • 2 t. fresh thyme, chopped
  • Pepper
  • 3 oz. soft goat cheese at room temp.
  • 1/4 cup freshly grated Parmesan

Details

Servings 24

Preparation

Step 1

Line rimmed baking sheet with parchment. Cut 24 1.5"-1.75" rounds from crust. Place on baking sheet & freeze ~ 30 min. until dough is firm. Can be made 1 day ahead, covered & frozen.
Toss zucchini with salt. Let stand 15 min. Drain & pat dry.
Place zucchini in bowl and toss with oil & thyme. Sprinkle with pepper.
Preheat oven 400. Spread goat cheese generously on each round. Fold 3-4 zucchini slices in half and place in concentric circle on top of cheese. Sprinkle with Parmesan. Bake ~ 20 min. until golden. Drizzle with additional olive oil. Serve warm or room temp.

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