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 Hello ladies and gents this is the Viking telling you that today we are talking about

Zucchini and goat’s cheese tartlets

Zucchini and goat’s cheese tartlets

INGREDIENTS
  • 2 sheets frozen puff pastry, just thawed
  • 3 large zucchini, thinly sliced crossways
  • 100g goat’s cheese, crumbled
  • 1/4 cup (20g) finely grated parmesan
  • 1 tbs thyme sprigs

METHOD
  1. Preheat oven to 200°C. Lightly grease 6 holes of a 1/3-cup (80ml) muffin pan. Use a small sharp knife to cut each pastry sheet lengthways into three 6cm-wide strips.
  2. Place 1 pastry strip on a clean work surface. Arrange zucchini, overlapping slightly, lengthways over one-half of the pastry. Sprinkle with a little goat’s cheese and parmesan. Season. Fold the other half of the pastry over the goat's cheese mixture to enclose. Starting from 1 short end, roll up pastry tightly. Place in one of the prepared holes. Repeat with remaining pastry strips, zucchini, goat’s cheese and parmesan.
  3. Lightly spray the tarts with olive oil spray. Sprinkle with thyme sprigs. Bake for 25-30 mins or until pastry is golden brown and cooked through. Cool slightly. Transfer to a serving platter. Serve warm or at room temperature.
And as always have a chilled day from the Viking.

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