Zucchini and Goat’s Cheese Tartlets
Makes: 12 tartlets
Prep Time: 20 mins
Cook Time: 25 mins
Ingredients:
- 1 sheet puff pastry, thawed
- 2 medium zucchinis, thinly sliced (or shaved with a peeler)
- 100g (3.5 oz) goat’s cheese, crumbled
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt & pepper, to taste
- 1 egg, beaten (for egg wash, optional)
- 1 tbsp honey (optional, for drizzling)
Instructions:
- Preheat oven to 200°C (390°F). Lightly grease a 12-cup muffin tin or line a baking sheet with parchment paper.
- Roll out puff pastry slightly and cut into 12 squares (about 10cm/4in each). Press into muffin tin or fold edges to make free-form tartlets on a baking sheet.
- Sauté zucchini: Heat olive oil in a pan over medium heat. Add garlic, zucchini, thyme, salt, and pepper. Cook for 2-3 mins until slightly softened but still bright. Remove from heat and stir in lemon zest.
- Assemble tartlets:
- Divide zucchini mixture among pastry shells.
- Crumble goat’s cheese on top.
- Brush edges with egg wash (optional, for golden crust).
- Bake for 20-25 mins until pastry is golden and cheese is slightly melted.
- Drizzle with honey (optional) and garnish with extra thyme before serving.
Serving Suggestions:
- Great warm or at room temperature.
- Pair with a fresh green salad or balsamic glaze drizzle.
Enjoy your crispy, creamy, and flavorful tartlets! 🍴😋