mini zucchini and goat cheese tarts

It has been quite warm here the past few days.

My plan, since I had four days off work, was to cook up a storm.

But it is almost too hot to even think about cooking.

At least cooking in the house.

But Saturday was manfriend's birthday and he wanted chocolate-rum cake.

I figured since I already had the oven on for that I would try some mini zucchini and goat cheese tarts.

I saw the recipe in the June 2008 issue of Bon Apetit.

I really like goat cheese and these looked easy.

The trick is that you use premade pie crusts for the tart crust.

They were really good.

I think, since I am more likely to have puff pastry than pie crusts in my freezer that I will try them with puff pastry next time.

And I would imagine you can use something other than the zucchini if you don't like that or don't have it.

Maybe red peppers, mushrooms, a bit of sundried tomato... So many possibilities.

Oh, and I did not make as many as this recipe calls for. I just made enough for me and the manfriend. That was four each.

This recipe says it makes six servings, or 24 pieces.

Mini zucchini and goat cheese tarts

1 refrigerated pie crust (half of 15 ounce package)

2.5 pounds zucchini (1-inch diameter) cut into 1/16 to 1/8 inch thick slices

1 teaspoon salt

2 tablespoons extra-virgin olive oil, plus additional oil for drizzling

2 teaspoons chopped fresh thyme (lemon or regular)

3 ounces soft, fresh goat cheese at room temperature

1/4 cup freshly grated Parmesan cheese

black pepper

Line rimmed baking sheet with parchment paper.

Place pie crust on floured surface.

Using 1.5 to 1.75 inch cookie or biscuit cutter dipped in flour, cut out 24 pieces; transfer to prepared baking sheet, spacing 1/2 inch apart.

Place in freezer until dough is firm, about 30 minutes.

Preheat oven to 400 degrees.

Toss sliced zucchini with salt and let sit 15 minutes.

Drain, rinse and pat dry.

Toss zucchini with 2 tablespoons olive oil and thyme; sprinkle with pepper.

Spread goat cheese generously over each piece of dough.

Fold 3-4 zucchini slices in half and place on goat cheese, making a flower-like or criss-cross pattern.

Repeat until all pieces are assembled.

Reserve any extra zucchini for another purpose.

Sprinkle with Parmesan.

Bake until crusts are light golden, about 20 minutes.

Transfer to serving dish.

Drizzle lightly with olive oil.

Serve warm or at room temperature.

The recipe did not call for it, but I had some extra grape tomatoes.

I sliced some up to add to the top of the tarts before serving.

It gave it another flavor and a punch of color.

I barely had them on the plates and garnished before
manfriend was trying to sneak a taste.