This is a great treat any time, you can leave out the cheese for a meat meal, but you know what you are missing.
Zucchini and Goat Cheese Tarts
Servings
6 Servings
Ingredients
- 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
Instructions
- 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.
Great questions, Jessica, and the answer is absolutely. I made them on Friday and reheated on a hot plate and they were great!
These look delicious! If I make them ahead of time, and reheat to serve on Shavuot, will they still be good?