Mini Zucchini and Goat Cheese Tarts

Mini Zucchini and Goat Cheese Tarts
Photo by Coral von Zumwalt


  • 2 tablespoons extra-virgin olive oil
  • ¼ cup freshly grated Parmesan cheese
  • 2 teaspoons fresh lemon thyme or regular thyme
  • 1 refrigerated pie crust
  • 1 teaspoon salt
  • 2 ½ pounds zucchini
  • 3 ounces soft fresh goat cheese

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 AHE...

View full recipe at Epicurious


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