Zucchini and goat’s cheese tartlets recipe

Name: Zucchini and goat’s cheese tartlets recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 sheets frozen puff pastry, just thawed; 3 large zucchini, thinly sliced crossways; 100g goat’s cheese, crumbled; 1/4 cup (20g) finely grated parmesan; 1 tbsp thyme sprigs

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Cost: $2.96 /serving

Author : Coles Magazine

cheese egg allergy gluten allergy

Zucchini and goat’s cheese tartlets recipe

Ingredients

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2 sheets frozen puff pastry, just thawed3 large zucchini, thinly sliced crossways100 grams goat’s cheese, crumbled1/4 cup (20 grams) finely grated parmesan1 tbsp thyme sprigs

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Instructions

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Step 1

Preheat oven to 200°C. Lightly grease 6 holes of a 1/3-cup (80ml) muffin pan. Use a small sharp knife to cut each pastry sheet lengthways into three 6cm-wide strips.

Step 2

Place 1 pastry strip on a clean work surface. Arrange zucchini, overlapping slightly, lengthways over one-half of the pastry. Sprinkle with a little goat’s cheese and parmesan. Season. Fold the other half of the pastry over the goat's cheese mixture to enclose. Starting from 1 short end, roll up pastry tightly. Place in one of the prepared holes. Repeat with remaining pastry strips, zucchini, goat’s cheese and parmesan.

Step 3

Lightly spray the tarts with olive oil spray. Sprinkle with thyme sprigs. Bake for 25-30 mins or until pastry is golden brown and cooked through. Cool slightly. Transfer to a serving platter. Serve warm or at room temperature.