Goat Cheese Tarts

There are two things I love about these tarts.
1. They are made with goat cheese
2. They are bite sized, which makes me feel like I’m eating less.

I doubled the recipe and it’s a good thing I did because I took these to a BBQ on Saturday and they went really fast! It really took some self control not to eat all of them before the party. I won’t admit how many I ate but it rhymes with tour. 😉

You will see below that the recipe calls for tomato concassee. It sounds intimidating but all it is a blanched, peeled, seeded and diced tomato. If this is too much work for you then just remove the seeds from a raw tomato and dice as usual.

Goat Cheese Tarts
Source: On Cooking 5th Edition

Yield 12 tarts

4 oz Tomato Concassee (about 1 large tomato seeded)
Black Pepper
3 oz Grated Parmesan
8 oz Puff pastry
Olive Oil (as needed)
2 fl. oz Pesto
4 oz Goat Cheese
4 oz Zucchini (shredded)

1. Season the tomato concassee with the pepper and sprinkle with 2 tablespoons of grated parmesan cheese.
2. Roll out the puff pastry until it is approximately 1/4 inch thick, then cut into 12 circles approximately 2 1/2 inches in diameter.
3. Brush mini-muffin tins with oil and line with puff pastry circles.
4. Add 1 teaspoon pesto sauce to each tart
5. Add 1/2 ounce goat cheese to each tart (about 1/2 tablespoon…do this to your preference)
6. Add enough shredded zucchini to each tart to nearly fill it.
7. Top each tart with the tomato concassee and sprinkle with the remaining parmesan.
8. Bake at 375 until the tarts are brown on top and dough is cooked, approximately 15-20 minutes. (mine took a full 20- start checking after 15)

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