Mini Zucchini and Goat Cheese Tarts

Today’s recipe is another appetizer from the Laconiko Olive Oil dinner party that I hosted! This is the second appetizer that I served, Mini Zucchini and Goat Cheese Tarts. I adapted these Tarts from a Bon Appetit recipe – mostly because I already had Puff Pastry. This is another very simple recipe, it only uses Olive Oil, rosemary, goat cheese, Parmesan cheese (not pictured) and zucchini.

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I ended up with way too much zucchini. I think I only ended up using 2 of the 4 zucchini I bought. If you have a microplane I highly recommend using it to slice the zucchini. In order to cook the tarts evenly you want the zucchini slices to bey very thin.

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It would have taken a long time to slice the zucchini this thin with a knife.
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I used a small prep bowl to cut the puff pastry into small rounds, then I spread goat cheese on each puff pastry, then topped each with 3 slices of zucchini, then sprinkled them with some fresh grated Parmesan cheese. Then I sprinkled some fine grain sea salt and fresh rosemary on top.

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These tarts are a great appetizer since they’re so easy to pick up and pop in your mouth. I served two to each person but we all snacked on the leftovers at the end of the meal.

Mini Zucchini and Goat Cheese Tarts
Prep time
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Bite sized tarts with thinly sliced zucchini and goat cheese. Adapted from Bon Appetit's Mini Zucchini and Goat Cheese Tarts.
  • 1 sheet of puff pastry (half of a 15-ounce package)
  • 1 to 1½ pounds 1-inch-diameter zucchini, cut into 1/16- to ⅛-inch-thick rounds
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 2 teaspoons chopped fresh Rosemary
  • 3 ounces soft fresh goat cheese, room temperature
  • ¼ cup freshly grated Parmesan cheese
  1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Place puff pastry on a floured work surface and roll out to ¼ inch thickness.
  2. Using 1½- to 1¾-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds and transfer them to a prepared baking sheet, spacing ½ inch apart. Place in refrigerator while preparing the zucchini.
  3. Toss the zucchini slices with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat the zucchini dry.
  4. Place the zucchini in clean medium bowl then toss with 2 tablespoons olive oil and and the Rosemary. Sprinkle with pepper.
  5. Remove the puff pastry rounds from the refrigerator and spread the goat cheese generously over each piece.
  6. Lay 2-3 zucchini slices in concentric circles on top of each dough round.
  7. Sprinkle grated Parmesan cheese on top of each round then bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

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Disclaimer: This post was sponsored by Laconiko Olive Oil, but all opinions are my own.