Name: Mini Zucchini and Goat Cheese Tarts
Yield: Makes 6 servings
Ingredients: 1 refrigerated pie crust (half of 15-ounce package); 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil plus additional for drizzling; 2 teaspoons chopped fresh lemon thyme or regular thyme; 3 ounces soft fresh goat cheese, room temperature; 1/4 cup freshly grated Parmesan cheese

photo by Coral von Zumwalt

Purchased pie dough makes an almost-instant crust for the tiny tarts.

What to drink:

Pair the tarts with a Pinot Blanc. Try the Robert Sinskey 2007 Pinot Blanc, Carneros ($40), which has citrus and melon flavors.

Recipe notes

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Recipe notes

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