Tomato, Zucchini and Goat Cheese Tartlets
Jul 20 2017
This is like a taste of Provence on a plate... Feel free to improvise with the veggies and even the cheese. I think Feta or parmesan would work great as well! Any veggies from a summer ratatouille would be super good here!
Preheat the oven at 450F. Cut the pie dough and put it in tartlet molds. Blind bake it for 15 minutes.
Meanwhile, sauté the shallot with 2 tbsp of olive oil and the garlic. Add the zucchinis and tomatoes and let it simmer for 5-7 minutes.
Remove the tartlets from the oven carefully and spoon some of the filling in each of them. Sprinkle some goat cheese on top and fresh herbs. Put back in the oven for another 5-7 minutes until the cheese is bubbly.
Serve alongside a nice arugula salad.