I like this recipe because it’s quick to prepare but tastes like something from a fancy café. The goat cheese adds a rich, tangy flavor that pairs perfectly with the mild zucchini and sweet cherry tomatoes. I also enjoy how versatile these tartlets are—I can serve them warm, at room temperature, or even make them ahead of time for parties.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 sheet puff pastry, thawed 2 medium zucchinis, sliced thinly 1 cup goat cheese, softened 1/4 cup cream cheese, softened 1/2 cup cherry tomatoes, halved 1 clove garlic, minced 1 tablespoon fresh basil, chopped (plus extra for garnish) 1 tablespoon olive oil Salt and pepper to taste 1 egg (for egg wash)
Directions
I preheat the oven to 400°F (200°C).
On a lightly floured surface, I roll out the puff pastry sheet to smooth it. I cut it into circles or squares about 3 inches wide for the tartlet bases.
In a bowl, I mix the softened goat cheese and cream cheese until creamy and smooth. I stir in minced garlic, chopped basil, salt, and pepper to taste.
In a skillet, I heat olive oil over medium heat and sauté the zucchini slices for 2–3 minutes until just tender. I remove them from the heat and set them aside.
I line a baking sheet with parchment paper and place the puff pastry pieces on it.
I spoon a small dollop of the cheese mixture in the center of each piece, spreading it slightly.
I layer sautéed zucchini slices on top of the cheese mixture and add a couple of halved cherry tomatoes to each tartlet.
I beat the egg in a small bowl and brush the edges of the puff pastry with the egg wash for a golden finish.
I bake the tartlets for 15–20 minutes until the edges are puffed and golden brown.
I remove them from the oven, let them cool slightly, and garnish with extra fresh basil before serving.
Servings and Timing
This recipe makes 12 tartlets. It takes about 20 minutes to prep and 20 minutes to bake, for a total of 40 minutes.
Variations
Sometimes I add caramelized onions or roasted red peppers for a sweeter touch. If I want more richness, I sprinkle a little shredded mozzarella or Parmesan on top before baking. I’ve also swapped the goat cheese for feta or ricotta when I want a milder flavor.
Storage/Reheating
I store leftover tartlets in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for 8–10 minutes until warmed through and crisp again. I avoid microwaving to keep the pastry flaky.
FAQs
Can I make these ahead of time?
Yes, I assemble them a few hours in advance and refrigerate, then bake just before serving.
Can I use store-bought pie dough instead of puff pastry?
Yes, but puff pastry gives a lighter, flakier texture that I prefer.
Can I serve these cold?
Yes, they’re delicious at room temperature or slightly chilled.
Can I use other vegetables?
Absolutely! I’ve made these with eggplant, mushrooms, or thinly sliced asparagus.
How do I keep the puff pastry from getting soggy?
I bake them on parchment and avoid adding too much moisture to the filling.
Can I make them gluten-free?
Yes, I use gluten-free puff pastry, which works beautifully.
Can I replace goat cheese with something milder?
Yes, cream cheese or ricotta gives a softer, less tangy flavor.
Do I need to peel the zucchini?
No, I keep the skin on—it adds color and texture.
Can I freeze the tartlets?
Yes, I freeze them after baking and reheat in the oven straight from frozen.
What’s the best way to serve them for a party?
I arrange them on a platter with a drizzle of balsamic glaze and a sprinkle of basil for presentation.
Conclusion
I love making mini zucchini tartlets with goat cheese because they’re elegant, flavorful, and incredibly easy to prepare. The mix of flaky pastry, creamy filling, and fresh vegetables makes them the perfect bite-sized appetizer for any occasion. For me, these tartlets are a go-to recipe whenever I want to impress guests or enjoy a light, savory treat.
