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Savory Mini Zucchini Tartlets with Goat Cheese are a delightful combination of flaky pastry and vibrant, fresh ingredients, making them an appealing dish for a variety of occasions. These tartlets are not only visually stunning but also bursting with flavor, offering a perfect balance between the earthiness of zucchini and the creamy tang of goat cheese. Their individual portion size makes them an ideal choice for appetizers at dinner parties, brunch gatherings, or as a light snack during casual get-togethers.

Mini Zucchini Tartlets with Goat Cheese

Discover the perfect appetizer with these Savory Mini Zucchini Tartlets featuring Goat Cheese! These bite-sized delights combine flaky puff pastry with fresh, vibrant zucchini and creamy goat cheese for a flavor-packed dish that’s perfect for any occasion. Ideal for dinner parties, brunches, or casual gatherings, these tartlets celebrate seasonal ingredients and are easy to make. Impress your guests with a dish that's both visually stunning and incredibly satisfying!
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Ingredients
  

1 sheet of puff pastry, thawed

2 medium zucchini, thinly sliced

1 cup goat cheese, softened

1/2 cup ricotta cheese

2 large eggs

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves

1 tablespoon olive oil

Salt and pepper to taste

1 tablespoon Dijon mustard (optional)

1 egg (for egg wash)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Puff Pastry: On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Cut out circles using a round cutter or a glass, roughly 4 inches in diameter.

      Prepare the Tartlet Base: Lay the puff pastry circles into a greased or parchment-lined muffin tin. Gently press down to create small cups and trim any excess pastry hanging over the edges.

        Cook the Zucchini: In a skillet over medium heat, add olive oil. Sauté the thinly sliced zucchini with a pinch of salt and pepper until slightly softened, about 5-7 minutes. Remove from heat and let cool.

          Make the Filling: In a mixing bowl, combine goat cheese, ricotta cheese, eggs, parsley, thyme, and (if using) Dijon mustard. Mix until well combined and smooth. Season with salt and pepper to taste.

            Assemble the Tartlets: Pre-bake the puff pastry shells in the oven for about 8-10 minutes, until lightly golden. Remove from the oven, and fill each pastry shell with the cheese mixture, then top with a few slices of sautéed zucchini.

              Egg Wash: Beat the extra egg in a bowl and brush it on the exposed areas of the pastry for a nice glossy finish.

                Bake: Return the filled tartlets to the oven and bake for an additional 15-20 minutes, or until the filling is set and the tops are golden brown.

                  Cool and Serve: Let the mini tartlets cool for a few minutes before carefully removing them from the muffin tin. Garnish with additional herbs if desired, and serve warm or at room temperature.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 12 tartlets