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Zucchini and Goat Cheese Tarts


This is a great treat any time, you can leave out the cheese for a meat meal, but you know what you are missing.

  • Duration
  • Prep Time
  • 6 ServingsServings


  • 21/2 ounce sun dried tomatoes in oil, drained and 2 tbsp oil reserved
  • 1 medium zucchini
  • 1 clove garlic, thinly sliced
  • 9 ounce puff pastry, thawed
  • 51/2 ounce goat's cheese
  • salt and pepper to taste


Preheat oven to 425. Finely chop sun-dried tomatoes and set aside. Heat 1 tablespoon of the reserved oil in a large frying pan, add the zucchini slices and cook over medium heat, stirring occasionally for 8-10 minutes until golden brown on both sides. Add the garlic and cook for 30 seconds more. Remove from heat and leave to cool.

Roll out pastry on a lightly floured work surface. Using a 3 inch cutter, cut out about 12 rounds, re-rolling as necessary. Place on lightly greased baking sheet. Divide the zucchini slices equally among the pastry rounds, add the tomatoes, leaving 1/2 inch border around the edges and top each with a spoonful of goat's cheese. Drizzle over the remaining reserved oil and season with salt and pepper.

Bake in preheated oven for 10-15 minutes until golden brown. Best served warm.