September 07, 2011

Zucchini and Goat Cheese Tart

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I have to say it's been a really long week and it's only Wednesday. Even though I have to head back out to a meeting tonight after working a full 8+ hour day already, I find comfort in coming home for the little time I have, plopping in front of the computer and writing about some absolutely fabulous that I cooked.

These tarts are so creamy and delicious you are going to have everyone asking for the recipe (and lucky enough I am spreading the wealth to share with you, lol). 
The pastry sheets come out of the oven so flakey that when you cut into the tarts there is a nice crunch. What really throws these tarts over the top is the creamy rich mixture that is the goat cheese and zucchini. Being that I shredded the zucchini, it mixes so smoothly in with the cheese and you get this freshly rich cheese blend which just melts over the flaky dough. 

I made these for a family dinner party we threw a few weeks back and they went like hot cakes. For meat eaters and vegetarians alike, this appetizer is simple to make and quick to throw together which always means more time with your friends and family. I get so excited when my guests love my food, and I was given full approval for these cheesy strips. 

Dig in!

Zucchini and Goat Cheese Tart
Recipe and photos by A Healthy Jalapeno

2 frozen puff pastry sheets, thawed
8 oz. goat cheese  
1 lg zucchini, shredded and strained  
3 Tbs. fresh basil leaves, chopped 
1 lemon, zested
salt and black pepper

Position a rack in the center of the oven and heat the oven to 450°F.
Thinly slice the cheese and then crumble and tear it into a small bowl. 

Take your zucchini and with a grater, shred the zucchini into a bowl.
Once don't shredding, place zucchini in a strainer to release and push out all leftover liquid as we want the shredded veggie to not liquify our cheese. Add shredded zucchini to your cheese and toss together.
Roll the puff pastry on a lightly floured work surface into a 12x17-inch rectangle. Use a pizza cutter or sharp knife to cut a 3/4-inch strip off all 4 edges of each piece of pastry. Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet.
Dip a pastry brush in water and brush a 3/4-inch border around each large piece of pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.
Dollop and spread the cheese mixture inside the borders of each pastry. 
Evenly grate the zest of the lemon over the cheese. Scatter the rosemary leaves and grind a little pepper evenly over the top.

Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 17 minutes, rotating the pan half way through baking. 
Cut each tart into 3 or 4 pieces and serve hot.


1 comment:

BigBearswife said...

that is making me super hungry right now! Looks awesome!