Mini Zucchini and Goat Cheese Tarts

从祖父母看起来令人印象深刻并获得好评ds.

• LN83

• Peoria, IL

• 4/27/2021

Reading prior reviews is very helpful. I used a 2 inch scalloped biscuit cutter and only bought 3 zucchini. I can't imagine fitting everything on a smaller tart. I had enough zucchini to make two batches. Making no real changes,they came out beautiful and delicious.

• swange7654

• Pleasant Hill CA

• 7/24/2017

Gees can you stop with all the ads? Its great to read a recipe but dont clutter it with videos and advertisement that arent necessary.

• mrjohn98

• 12/18/2015

Presented beautifully as an hors d'oevre for a holiday dinner. Not as labor intensive as I expected it to be. Used goat cheese with herbs, per prior reviewers' recommendations. Also rolled out the pie crust a bit and used a fluted-cutter.

• staceyalisha

• NYC

• 9/28/2011

Lemon thyme adds a wonderful layer of flavor to this dish. I agree with others that 2 1/2 lbs of zucchini is far more than the amount needed -- I had enough for the mini-tarts, a second full-size tart, and still had excess zucchini left over. If you're in a hurry consider making a single large tart rather than small bites, provided you're serving appetizers to be be eaten with a fork. It isn't as elegant (and isn't "finger food") but the flavors still shine.

• AKCuisine

• Anchorage, Alaska

• 8/14/2011

I assume these were fabulous given that my guests inhaled them before I could get my hands on one. I will definitely make again....after buying a mandoline so that the paper-thin slicing of the zucchini isn't so tedious!

• dungaree

• Los Angeles

• 6/30/2011

This was really a hit but I made several alterations, as suggested by reviewers. In spite of my changes it worked out very well!! I rolled the crust reasonably thin to give more of a cracker-like crunch to the base. After freezing, I brushed an egg wash over the crust. I used much less zucchini which I shaved in the mandolin. I salted it without the olive oil (I added it at the end after baking). I used plain chevre but added pepper and fresh thyme to it -- already flavored chevre would be delicious. Once the zucchini was salted it became pliable, and I folded each into quarters, not as elegant as the fans but worked out great. (I used an oval cutter for the crust so the fan shape fit nicely.) I baked it without parmesan cheese (forgot it) but then when it came out of the oven I sprinkled with coarse ground pepper, lemon zest and a few drops of olive oil. Was really lovely and fun to make. Served with champagne for my parents' 47th anniversary!

• Anonymous

• madison, wi

• 7/18/2010

This one came out looking great, but had a strange after-taste that didn't work for me or my guests. I agree with previous reviewers that 2 pounds of zucchini is way too much (2 zucchini is really more like it) the crust should be rolled thinner (to help with the crust overpowering the topping) and cut into bigger rounds than recommended (to make it easier to fan the slices).

• karnold79

• Raleigh, NC

• 4/26/2010

These tarts were easy to make; but at least when I made them, you mainly taste the crust. Maybe rolling the crust thinner before cutting the tarts would help...

• jlwind00

• 3/15/2010

I really enjoyed these tarts. I made them star-shaped instead of circles, and just used 2 slices of zucchini for each, while being really generous with the goat cheese and parm. My guests adored them! As previously stated, the amount of zucchini was grossly overestimated - 2-4 zucchini is plenty. I used the extra to make a gratin based on a recipe of Giada de Laurentis from food network (full of gruyere!) and got rave reviews.

• eaglefire

• 8/26/2009

What a great idea! I will make this again and again. I left out the thyme (not a fan) and used asiago cheese instead of the parm (what I had on hand). Delicious! Make sure you slice the zucchini really thin or it won't fold up.

• kknowles03

• Atlanta, GA

• 1/15/2009

I loved this appetizer, but I would recommend only serving it hot out of the oven. These things sing a siren song when they're piping hot, but I found that the tarts became mushy and the zucchini developed a bitter taste after a couple of hours. Heidi from Texas is right: the tarts' flavor does not improve with time. I sauteed the leftover zucchini with some other garden veggies and had an easy dinner for two that night. :)

• ccm7g

• Richmond, VA

• 12/6/2008

I got rave reviews by making one slight change. I didn't have Lemon Thyme, so I added a splash (maybe 1/2 tsp?) of lemon oil. It was delicious! I agree that only 3 zucchini were needed. And the 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter made it almost impossible to place the zucchini slices on top in the flower-like pattern. I made a second batch with a 2" cutter instead. They look much more elegant with the design.

• Anonymous

• Parker, CO

• 11/16/2008

I have made this one a few times and it is much more flavorful when I use herb goat cheese instead of the basic one. I also pile on the zucchini-not just 3-4 slices. Otherwise, I think this one is great!

• malayres

• Indianapolis, IN

• 11/2/2008

Absolutely delicious, not as fussy to make as I thought

• Anonymous

• Toronto

• 8/26/2008