marsha-tbay
Well-known member
Chevre Tarts
Recipe By :© 2003 by Prentice-Hall, Inc.
Serving Size : 12 Preparation Time :0:00
Categories : Hors d'Oeuvre & Canapés
4 oz tomato concassé
pepper -- to taste
3 oz parmesan cheese -- grated
8 oz puff pastry
olive oil -- as needed
2 oz Pesto Sauce
4 oz goat cheese (chèvre), montrachet style
1 lb zucchini -- shredded
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
Doug/dougndinks
Recipe By :© 2003 by Prentice-Hall, Inc.
Serving Size : 12 Preparation Time :0:00
Categories : Hors d'Oeuvre & Canapés
4 oz tomato concassé
pepper -- to taste
3 oz parmesan cheese -- grated
8 oz puff pastry
olive oil -- as needed
2 oz Pesto Sauce
4 oz goat cheese (chèvre), montrachet style
1 lb zucchini -- shredded
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
Doug/dougndinks