MINI ZUCCHINI AND GOAT CHEESE TARTS
Provided by Maria Helm Sinskey
Categories Appetizer Bake Sauté Cocktail Party Fourth of July Picnic Vegetarian Quick & Easy High Fiber Father's Day Dinner Goat Cheese Parmesan Zucchini Summer Party Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.
- Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
- Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.
ZUCCHINI TART WITH GRUYERE CHEESE AND HERBS
This tart is wonderful picnic, potluck or party food--it's great served warm, cold or at room temperature! Simple and very tasty, I often make this tart when fresh zucchini are in season. For ease of preparation, I've used a crescent roll crust, but you may use a regular shortcrust pastry if you wish. You will need a 9 or 10-inch tart tin with a removable bottom. P.S. If you don't have a tart or quiche pan, just use a 9 x 13-inch baking dish.
Provided by BecR2400
Categories Cheese
Time 35m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400F degrees.
- TO MAKE CRUST:.
- Unfold crescent dough from the tube and press dough evenly into the bottom and up the sides of tart pan to form a crust, pressing gently to seal any perforations; spread crust with pesto. (NOTE: If you will be using a shortcrust pastry recipe instead of the crescent roll dough, you will need to blind-bake it before adding the filling).
- TO MAKE FILLING:.
- In a large skillet, saute the zucchini, onion, and garlic in the olive oil until softened, about 10 minutes. Stir in the parsley and the herbes de Provence, and season with salt and pepper to taste. Let cool slightly before stirring in the beaten eggs and cheese.
- With a slotted spoon, transfer the filling into the prepared tart shell and spread evenly; sprinkle the top with a little extra grated cheese. I transfer the tart to a baking sheet to catch any overflow. Bake at 400 F until set and crust is golden, about 16 to 19 minutes.
- Remove to a wire rack and let cool slightly, about 10 minutes, before removing sides of pan.
- TIP: For ease of removal, place the tart on a large can, then carefully pull the sides of the pan down around it (you may need to run a knife around sides of crust to loosen).
- Slide tart off the bottom portion of the pan onto a rimless serving dish or cutting board (or leave it on the base to serve). Let rest 10 minutes before slicing and serving.
- Good served warm, cold or at room temperature.
MINI ZUCCHINI AND GOAT CHEESE TARTS
They look so pretty in Bon Appetit Magazine and sounds yummy. What to Drink: Pair the tarts with a Pinot Blanc. Try the Robert Sinskey 2007 Pinot Blanc, Carneros ($40), which has citrus and melon flavors.
Provided by Nado2003
Categories Vegetable
Time 1h
Yield 24 mini tarts, 12 serving(s)
Number Of Ingredients 7
Steps:
- •Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover; keep frozen.
- Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
- Preheat oven to 400°F Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.
Nutrition Facts : Calories 98.8, Fat 5.9, SaturatedFat 2.6, Cholesterol 5.1, Sodium 341.4, Carbohydrate 8.6, Fiber 1.2, Sugar 2.2, Protein 3.7
ZUCCHINI, CORN AND GOAT CHEESE TART
Your New Go-To Pairing for Sauvignon Blanc Is a Farmers' Market Dream
Provided by Chef Mary Nolan
Number Of Ingredients 20
Steps:
- In the bowl of a food processor, mix flour, cornmeal, sugar, and salt until combined. Add butter and pulse just until mixture resembles small gravel. Stream in 1/3 cup water while pulsing. Add more, if necessary, until mixture just starts to come together. Turn out onto a clean work surface and form into a disk. Wrap in plastic and refrigerate at least 1 hour.
- Preheat oven to 350°. Dust work surface lightly with flour and roll out dough to 1/8-inch thick. Transfer dough to tart pan and press dough evenly up sides and onto the bottom of a pan. Trim edges with a knife. Prick with a fork several times (this helps prevent air bubbles). Line with foil or parchment paper, leaving some overhang. Place on a baking sheet and fill with pie weights and bake until crust is dry around edges, about 25 minutes. Remove parchment and weights. Return to oven and bake until crust is golden, about ten more minutes. Let cool.
- Meanwhile, heat olive oil in large skillet over medium-low heat. Sauté onion until soft and translucent, about 10 minutes. Add thyme and garlic and stir. Add corn and season with 1/2-teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes more until corn is bright. Remove from heat.
- In the bowl of the food processor, mix cream cheese, goat cheese, eggs, and remaining 1/2-teaspoon salt and 1/4-teaspoon pepper until smooth.
- Increase oven temperature to 375°. Spread corn mixture over the cooled crust into an even layer. Top with cheese mixture and spread into an even layer that meets all the crust's edges. Layer zucchini on top in a slightly overlapping pattern until completely covered. Drizzle olive oil over all the zucchini (this will help them to brown in the oven). Bake until slightly puffed and zucchini is golden, about 35 minutes. Allow to cool and remove from pan sides. Garnish with chives.
- Match this mouthwatering Zucchini, Corn and Goat Cheese Tart recipe with the bright acidity, stone fruit, and tropical flavors in the Tom Gore Vineyards Sauvignon Blanc.
More about "zucchini and goat cheese tart food"
ZUCCHINI AND GOAT CHEESE TARTS - PERFECT FOR A PARTY
From foodleclub.com
5/5 (1)Total Time 1 hr 15 minsCategory Baking, Lunch, PartyCalories 135 per serving
- Make a batch of shortcust pastry according to your favourie recipe, or use shop-bought shortcrust pastry.
BAREFOOT CONTESSA | ZUCCHINI & GOAT CHEESE TART | RECIPES
From barefootcontessa.com
- Place the flour, ¾ teaspoon of salt, and the butter in the bowl of a food processor fitted with the steel blade and pulse 12 to 14 times, until the butter is the size of peas. With the processor running, pour the vinegar and ice water through the feed tube and continue to process and pulse until the dough just comes together. Dump out on a floured board, form into a disk, wrap in plastic, and chill for 30 minutes.
- Meanwhile, place the zucchini in a colander set over a plate. Toss it with 2 teaspoons of salt and set aside for 30 minutes. Spread the zucchini out on a clean dish towel, roll it up, and squeeze gently to remove some of the liquid. Put the zucchini slices into a bowl and toss with 1 tablespoon of olive oil. With a fork, mash together the goat cheese, thyme, lemon zest, ½ teaspoon salt, and ¼ teaspoon pepper and set aside.
- Preheat the oven to 400 degrees. Roll the dough out on a floured board to an 11-inch circle and place on a sheet pan lined with parchment paper. Spread the dough with the goat cheese mixture, leaving a ½-inch border. Lay the zucchini slices in tightly overlapping circles, starting at the very edge of the -pastry (the zucchini will shrink when it bakes). Continue over-lapping circles of zucchini until the whole tart is covered. Drizzle with the remaining tablespoon of olive oil and sprinkle with pepper. Bake for 40 to 50 minutes, until the dough is golden brown. Cut in wedges and serve hot, warm, or at room temperature.
ZUCCHINI & GOAT CHEESE TART - FOODLAND
From foodland.ca
3/5 (3)Total Time 2 hrs 40 minsServings 8Calories 290 per serving
- In large bowl, toss zucchini with ½ tsp (2 mL) salt. Place in colander set over large bowl. Let stand 1 hr. (discard liquid in bowl and wipe bowl dry). On work surface, pat zucchini dry with paper towel. Put back into bowl, toss with thyme and lemon zest.
- Meanwhile, in another bowl, whisk together flour, cornmeal and remaining ¼ tsp (1 mL) salt; drizzle with olive oil. With fingers, rub oil into flour mixture to moisten. Separate 1 egg (reserve the egg white for brushing later). Fork-beat the egg yolk with 3 tbsp (45 mL) water. Drizzle over flour mixture; stir with fork to form loose dough. Knead dough into a ball. Wrap with plastic and let rest 30 min. at room temperature.
- Preheat oven to 400ºF (200ºC). Transfer dough to 9-in. (23-cm) tart pan with removable bottom. Press out dough to cover bottom and sides of pan. Using fork, prick bottom of tart shell about every 1 in. (2.5 cm). Line tart shell with foil. Fill with pie weights (such as dried beans). Bake 15 min. then remove foil and weights. Bake additional 5 to 10 min., or until tart shell is lightly golden. Cool until barely warm. Fork-beat reserved egg white and brush about 2 tsp (10 mL) over bottom of tart shell. Reduce oven temperature to 375ºF (190ºC).
- Sprinkle crumbled goat cheese evenly in bottom of tart shell. Arrange zucchini slices in single layer of overlapping slices over top. Place tart pan on baking sheet lined with parchment or foil. In bowl, whisk remaining 2 eggs with cream. Slowly pour egg mixture into tart shell (it will flow under the zucchini slices) and let it spread to edges. Bake 25 to 30 min., or until filling begins to turn golden. Set on wire rack to cool completely. Serve slices at room temperature with green salad.
EASY ZUCCHINI, TOMATO, AND CHEESE TART RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 33Difficulty EasyAuthor Jeanne Lemlin
BEST ZUCCHINI AND GOAT CHEESE TART RECIPES | BAREFOOT …
From foodnetwork.ca
2.7/5 (86)Total Time 1 hr 25 minsServings 6
ZUCCHINI AND GOAT CHEESE TART BY UNCOMPLICATEDCHEF | QUICK
From thefeedfeed.com
ZUCCHINI AND GOAT CHEESE TART RECIPE | EAT SMARTER USA
From eatsmarter.com
GOAT CHEESE AND ZUCCHINI TART RECIPE | SIDECHEF
From sidechef.com
ZUCCHINI AND GOAT CHEESE TART RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI & GOAT CHEESE TART - RECIPE! - LIVE. LOVE. LAUGH. FOOD.
From genabell.com
FOOD NETWORK CANADA - ZUCCHINI AND GOAT CHEESE TART - BAREFOOT …
From facebook.com
ZUCCHINI AND GOAT CHEESE TART RECIPES | FOOD NETWORK CANADA
From pinterest.ca
ZUCCHINI AND TOMATO TART WITH CREAMY WHIPPED GOAT CHEESE
From leisurefanclub.com
ZUCCHINI & GOAT CHEESE TART | FOODLAND
From dev.foodland.ca
TOMATO-ZUCCHINI TART WITH GOAT CHEESE | WILLIAMS SONOMA
ZUCCHINI AND GOAT CHEESE TART – RECIPES NETWORK
From recipenet.org
ZUCCHINI AND GOAT CHEESE TART | RECIPE | ZUCCHINI TART, GOAT CHEESE ...
From pinterest.com
ZUCCHINI TART - MERECIPES.COM
From merecipes.com
ZUCCHINI AND GOAT CHEESE TART - VANILLA BEAN ONLINE
From stephaniemormina.com
ZUCCHINI AND GOAT CHEESE TART | IGA RECIPES | ZEST, EGGS, CREAM
From iga.net
ZUCCHINI GOAT CHEESE & THYME TART - LES MENUS PLAISIR
From lesmenusplaisir.com
ZUCCHINI & GOAT CHEESE PUFF PASTRY TART - GIRL GONE GOURMET
From girlgonegourmet.com
PROVENCAL VEGETABLE AND GOAT CHEESE TART - EASY AND ELEGANT!
From fromachefskitchen.com
ZUCCHINI & GOAT CHEESE TART - GATHER-BE.COM
From gather-be.com
ZUCCHINI & GOAT CHEESE TART - SOBEYS INC.
From sobeys.com
ZUCCHINI AND GOAT CHEESE TART RECIPE
From crecipe.com
ZUCCHINI GOAT CHEESE TART - CHEZ US
From chezus.com
ZUCCHINI GRATIN (GOAT CHEESE) RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: GOAT CHEESE TART WITH ROASTED EGGPLANT, ZUCCHINI, AND ...
From thekitchn.com
GOAT CHEESE & ZUCCHINI TART - VODKAANDBISCUITS.COM
From vodkaandbiscuits.com
GLUTEN FREE ZUCCHINI GOAT CHEESE TART RECIPE
From glutenfreeandmore.com
MINI ZUCCHINI AND GOAT CHEESE TARTS RECIPE | BON APPéTIT
From bonappetit.com
HERBED GOAT CHEESE AND ZUCCHINI TART | MAGNOLIA DAYS
From magnoliadays.com
ZUCCHINI TART WITH LEMON THYME GOAT CHEESE - STEPHANIE HANSEN
From stephaniesdish.com
10 BEST PUFF PASTRY GOATS CHEESE TART RECIPES | YUMMLY
From yummly.com
ZUCCHINI TART WITH LEMON THYME AND GOAT CHEESE - FINECOOKING
From finecooking.com
ZUCCHINI AND GOAT CHEESE TART - DAY 34 OF CONFINEMENT
From pinterest.com
ZUCCHINI AND GOAT’S CHEESE TART – COOKING BLOG – FIND THE BEST …
From ourkitchen.fisherpaykel.com
ZUCCHINI & GOAT CHEESE QUICHE RECIPE | MYRECIPES
From myrecipes.com
ZUCCHINI & GOAT CHEESE TART - SAFEWAY
From safeway.ca
ZUCCHINI GOAT CHEESE TART - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
MINI ZUCCHINI AND GOAT CHEESE TARTS BEST RECIPES
From findrecipes.info
37 COOKS: ZUCCHINI AND GOAT CHEESE TART | GOAT CHEESE TART, …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love