I had some issues with these tarts at first, but once I got the kinks ironed out I knew I had a real winner. Goat cheese and zucchini. Can you really go wrong with that?
The answer…no. Even the ones I “messed up” were still delicious and eaten up by all of my brunch going friends.
You will notice some of the tarts are made with those phyllo-dough pre-made tarts from the freezer section of the grocery store. This is where the fail came in. When I poured the egg mixture into the tarts, it leaked all over the cookie sheet and wouldn’t stay in the tart. So I had a soggy tart with zucchini parts and goat cheese parts.
You will notice some of the tarts are made with those phyllo-dough pre-made tarts from the freezer section of the grocery store. This is where the fail came in. When I poured the egg mixture into the tarts, it leaked all over the cookie sheet and wouldn’t stay in the tart. So I had a soggy tart with zucchini parts and goat cheese parts.
Luckily, I had some left over pie crust from my Asparagus and Tomato Quiche so I cut the dough into small circles and put them in a mini muffin tin. I then put the same filling inside and SUCCESS! The egg stayed in and baked up perfectly. A delicious light bite!
Zucchini and Goat Cheese Tarts Recipe
Ingredients
- 1 large or 2 small zucchini
- 2 tablespoons salt
- refrigerated pie crust
- 1 small onion, diced
- 1 garlic clove, diced
- 1 teaspoon freshly chopped dill
- 4 oz goat cheese
- 3 eggs
- 3/4 cup milk
- salt and pepper
Instructions
- Preheat oven to 375 degrees.
- Using a food processor, shred zucchini. Place shredded zucchini in a strainer and pour salt over zucchini. Allow excess water to drain out of zucchini for about 10-15 minutes.
- Meanwhile, roll out pie crust to make a bit thinner, but still workable.Cut circles from pie crust and place in mini muffin tin to create pie crust liners.Saute onion and garlic in olive oil over medium heat, until translucent, about 5 minutes.
- Drain zucchini and squeeze with a paper towel to remove excess moisture.Add zucchini to onions and garlic. Saute for 3-4 minutes.Mix in dill.Add a dollop of zucchini to bottom of each pie crust lined muffin tin.Add a dollop of goat cheese on top of zucchini.In a bowl, combine eggs, milk, salt, and pepper.
- Scoop egg mixture on top of each tart. Be careful not to overflow, eggs will puff up as they are baked.Bake for 15-20 minutes or until eggs are set.
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