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Zucchini and Goat Cheese Tarts


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Zucchini and Goat Cheese Tarts


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Zucchini and Goat Cheese Tarts

This is a great treat any time, you can leave out the cheese for a meat meal, but you know what you are missing.


  • Prep Time : 20 minutes min
  • Ready Time : 20 min


6 Servings


  • 21/2 ounce sun dried tomatoes in oil, drained and 2 tbsp oil reserved
  • 1 medium zucchini
  • 1 clove garlic, thinly sliced
  • 9 ounce puff pastry, thawed
  • 51/2 ounce goat's cheese
  • salt and pepper to taste


Preheat oven to 425. Finely chop sun-dried tomatoes and set aside. Heat 1 tablespoon of the reserved oil in a large frying pan, add the zucchini slices and cook over medium heat, stirring occasionally for 8-10 minutes until golden brown on both sides. Add the garlic and cook for 30 seconds more. Remove from heat and leave to cool.

Roll out pastry on a lightly floured work surface. Using a 3 inch cutter, cut out about 12 rounds, re-rolling as necessary. Place on lightly greased baking sheet. Divide the zucchini slices equally among the pastry rounds, add the tomatoes, leaving 1/2 inch border around the edges and top each with a spoonful of goat’s cheese. Drizzle over the remaining reserved oil and season with salt and pepper.

Bake in preheated oven for 10-15 minutes until golden brown. Best served warm.

About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Zucchini and Goat Cheese Tarts

  1. avatar says: Jessica

    These look delicious! If I make them ahead of time, and reheat to serve on Shavuot, will they still be good?

  2. Great questions, Jessica, and the answer is absolutely. I made them on Friday and reheated on a hot plate and they were great!

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