Description
Puff pastry tarts are a blank canvas for creativity.
Ingredients
Scale
- 6 oz Goat Rodeo fresh chevre (from Goat Rodeo Farm & Dairy)
- 4 oz ricotta
- Chopped fresh herbs, 1-2 tsp each; dill, thyme, chives, oregano (from Dillner Family Farms, Harvest Valley Farms, Bloomfield Farmers Market, Trax Farms Market, Triple B farms, Soergel Orchards, Shenot Farm & Market)
- Salt and pepper to taste
- Frozen puff pastry sheet, thawed (Dufour brand if you can find it)
- 1–2 small zucchini, thinly sliced (yellow squash, asparagus, or other veggies, are also great) (from Dillner Family Farms, Harvest Valley Farms, Bloomfield Farmers Market, Trax Farms Market, Triple B farms, Soergel Orchards, Shenot Farm & Market)
- 1 egg (for egg wash)
- Olive oil for drizzling
Instructions
- Thaw puff pastry sheet in fridge 2-3 hours before prepping dish
- Preheat oven to 400 degrees.
- Thinly slice zucchini, or other fresh vegetable, layer on cooling rack and lightly salt and let sit to extract water, approximately 30 minutes. Pat dry with paper towel
- In a medium bowl, mix together goat cheese, ricotta, herbs, salt and pepper, mix well.
- On a lightly floured surface, roll out sheet of puff pastry and cut into 6 equal rectangles. Place on parchment lined sheet tray. Keep cold in fridge until ready to use.
- Using one puff pastry rectangle at a time, score a border around all 4 edges, dock middle of pastry with a fork to keep middle from puffing up while baking.
- Spread herbed goat cheese mixture over center of puff pastry, add layer of sliced zucchini, add light drizzle of olive oil, fresh cracked pepper and flake salt.
- Brush edge of puff pastry with egg wash.
- Bake tarts for 15-17 minutes until golden brown. Let cool before serving.
Tip: The herbed goat cheese makes a great base for other vegetables in season; asparagus, stalks of Swiss chard, carrot ribbons, sliced radishes.
