Zucchini Goat Cheese Tarts
Ingredients
- For the dough
- ¼ cube Yeast (10 grams)
- 1 pinch sugar
- 220 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- for the filling
- 1 green Zucchini
- 1 yellow Zucchini
- 2 Tbsps olive oil
- 250 grams Goat cheese
- 2 Tomatoes
- 1 Tbsp freshly chopped oregano (for garnish)
- scallions (for garnish)
- ½ garlic clove
- salt
- freshly ground pepper
- shaved Parmesan (for garnish)
Preparation steps
For the dough, crumble yeast into a bowl and stir with about 100 ml (approximately 3 1/2 ounces) of lukewarm water and sugar until smooth. Then add flour, olive oil and salt and knead into a smooth dough. Cover and let rest in a warm place for about 1 hour.
Divide dough into 2 balls shapes, roll out on a floured work surface into round cakes each about 22 -26 cm (approximately 9-10 inches), press dough to form a slightly thicker edge and place each on a greased baking sheet.
Top with the filling (instructions below).
Preheat the oven to 220°C (approximately 425°F).
For the filling, rinse zucchini, trim and cut into 0.5 cm (approximately 1/5 inch) thick slices. Heat oil in a pan and fry zucchini on both sides until brown. Drain and remove to paper towels.
Peel garlic and squeeze into a bowl. Add goat cheese to the bowl, mix and season with salt and pepper. Spread goat cheese mixture on the dough and place zucchini slices on top. Rinse tomatoes, remove stalks and cut into wedges. Arrange tomatoes on top of zucchini and bake in the preheated oven for about 10 minutes. Remove from the oven and serve on a plate garnished with chives, oregano and Parmesan.
