Zucchini Goat Cheese Tarts

This recipe is from my sister. I haven't actually made it yet myself, but a few days after my sister told me about it, I got a call from my mom who wanted to tell me about this awesome recipe my sister gave her. So, actually this is a guest post from my sister Francesca, but she asked me to write it up since she doesn't enjoy it as much as I do, and after completing her Master's degree and thesis in chemistry she's all written out. The format of this recipe may be a little bit different due to containing only the pictures she gave me and her instructions.

Without further ado here is her recipe.

You will need:
Puff Pastry (I get the frozen Pepperidge Farm kind that my Winco carries. To be honest, even though I usually say making everything from scratch is better, there are a few things where the time and effort just isn't worth it, puff pastry is one of those, wanton wrappers is another.)
Soft Goat Cheese of your choosing
1 Zucchini
1 Egg
1/2 Small Chili Pepper
Fresh Mint

Lay out your defrosted sheet of puff pastry flat.
I suggest getting that out either on the counter for an hour or two or in the fridge for about a day or so before you want to use it. You can use it straight from the freezer, but when it's frozen it's less malleable and more prone to cracking and tearing when you unfold it.
Once it's been laid flat you will use a knife to slightly slice an edge around the puff pastry. You don't want to cut all the way through the layer, only part way through as a defining line. This cut will then also ensure that the edge puffs up and creates almost a type of crust on your tart.

You can see where my sister edged the puff pastry.

Now use your egg to create an egg wash. The reason I did not add an additional recipe is, because you can make an egg wash by mixing an egg and a bit of water together. However I like to mix my egg with milk instead. So either way works. My sister may have not even added any additional liquid and just whisked the egg on its own.
Use a pastry brush to brush the defined edge of your pastry dough with the egg mixture. This is another reason you will see a type of crust on your pastry.

Then take your soft goat cheese and spread it all over the inner square.

What you are going to do with the zucchini is using a peeler to shave thin slices down the length of the zucchini like this:

Layer the zucchini shavings over the square where you put down your goat cheese. You can then also sprinkle it with the cut up chili pepper. Also sprinkle it with a little bit of olive oil, salt and pepper.

She had some extra goat cheese and added dollops of it on top. You can totally do that. You know me, the more cheese, the better!

Now bake it in your oven at 350 degrees Fahrenheit (180 Celsius) for approximately 15 minutes, or until your pastry looks golden brown.

Once it has been baked, you can serve it with some fresh mint.


Here's the quickie summary:

You will need:

Puff Pastry
Soft Goat Cheese of your choosing
1 Zucchini
1 Egg
1/2 Small Chili Pepper
Fresh Mint

Lay out your puff pasty dough.
Slice an edging around the entire square to form an edge/crust.
Make an egg wash (whisk egg, add water or milk).
Brush the egg wash around the edge.
Spread the goat cheese on the inner square.
Peel layers of zucchini down the length of the zucchini.
Chop up the half chili pepper.
Layer zucchini shavings over the goat cheese.
Sprinkle with a bit of olive oil, chili pepper, salt, and pepper.
Bake at 350 for about 15 minutes plus minus.