This was inspired by a Bon Appetit recipe for mini tarts with goat cheese and zucchini, but the tart part didn’t really work for us. So I tried it again with puff pastry (from TJ’s, in the freezer section) and they were delightful. Morgan ate about twenty of them and said “you HAVE to put these on your website, mom.” So here they are.
6 small or 4 medium zucchini, sliced very very thin, on a diagonal (preferably with a mandoline)
1 teaspoon salt
1 sheet of frozen puff pastry
2 tablespoons olive oil
2 teaspoons chopped fresh thyme or lemon thyme
5 oz. soft fresh goat cheese
parmesan cheese
Toss the zucchini with the salt in a sieve and let stand, draining, for 10 – 15 minutes. Pat dry. Place in a bowl and toss with thyme and olive oil and sprinkle with pepper.
Meanwhile, remove the puff pastry from the freezer. Allow to thaw for about 5 minutes, then slice into small squares, 1 – 1 ½ inches wide. Spread out on two parchment lined baking sheets. Spread goat cheese over each square. Top each with a little pile of zucchini slices. Drizzle with oil remaining from zucchini bowl. Grate some parmesan on top. Bake at 400 degrees for about 20 minutes. Serve warm or at room temperature.
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