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Thread: Chevre Tarts

  1. #1
    Administrator Chef's Avatar
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    Chevre Tarts

    4 ounces tomato concassé
    pepper, to taste
    3 ounces parmesan cheese, grated
    8 ounces puff pastry
    olive oil, as needed
    2 ounces Pesto Sauce
    4 ounces goat cheese (chèvre), montrachet style
    1 pound zucchini, shredded
    Servings: 12
    1. Season the tomato concassé with fresh-ground pepper; sprinkle with 1 ounce (30 grams) of the Parmesan.

    2. Roll out the puff pastry until it is approximately 1/4 inch (6 millimeters) thick, then cut it into 12 circles, approximately 2 1/2 inches (6.25 centimeters) in diameter.

    3. Brush mini-muffin tins with olive oil and line them with the puff pastry circles.

    4. Add 1 teaspoon (5 milliliters) of Pesto Sauce to each tart.

    5. Add 1/3 ounce (10 grams) of goat cheese to each tart.

    6. Add enough shredded zucchini to each tart to nearly fill it.

    7. Top each tart with the tomato concassé and sprinkle with the remaining Parmesan.

    8. Bake at 375ºF (190ºC) until the tarts are brown on top and the dough is cooked, approximately 15-20 minutes.

    Yield: 12 Tarts
    Last edited by Chef; February 19th, 2008 at 11:11 PM.

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