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Mini Zucchini Tarts with Microgreens

Mini Zucchini Tarts with Microgreens

These mini zucchini tarts with microgreens and goat cheese are a delicious precursor to dinner or a great addition to a brunch menu. 

Mini Zucchini Tarts with Microgreens - a wonderful, vegetarian recipe for a light lunch or an appetizer.

The red microgreens really complete the tarts, because they give a great peppery kick. If you can't find them, thinly sliced radishes would work perfectly as well. 

Also, I use store bought puff pastry. You can certainly make your own, but I think store bought, all butter pastry is just as good. Here's a great article on using store bought, frozen puff pastry from the Kitchn. 

Mini Zucchini Tarts with Microgreens - a wonderful, vegetarian recipe for a light lunch or an appetizer.

Enjoy these delicious bites!


Mini Zucchini Tarts with Microgreens

Makes 12 tarts | Prep Time: 8 minutes | Total Time: 20 minutes

Ingredients

12 squares puff pastry (or sheets, cut to 4 inch squares)

1 egg, beaten

4 ounces goat cheese

1 medium zucchini, thinly sliced

1 tablespoon olive oil

pinch of salt and pepper

red microgreens*

Instructions

Preheat oven to 375 degrees F (190 C). 

Place sheets of parchment paper over two baking trays and lay puff pastry squares on top. 

Fold edges of pastry over to create a small lip. 

Brush beaten egg across the pastry. 

Cover the interior of each puff square with a layer of cheese crumbles. 

Coat zucchini in olive oil and salt and pepper. Add 3 to 4 slices of zucchini on top of the goat cheese. 

Bake tarts for 10 to 12 minutes or until golden. 

Let cool for 1 to 2 minutes before removing from parchment paper. Dress with microgreens and serve immediately. 

*If you can't find red microgreens, a great substitution would be thinly sliced radish. 

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