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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Sun-dried Tomato and Goat Cheese Tarts

Gregory Clapp

This Spanish tapa (appetizer) is simple to prepare and very versatile.  It can be made in advance and even frozen after baking.  They take minutes to warm before serving. 

  • ½ cup sun-dried tomatoes in oil, reserve oil and chop tomatoes
  • 1 zucchini thinly sliced
  • 1 clove garlic minced
  • 1lb puff pastry sheets
  • ¾ cup goat cheese
  • salt and pepper to taste

Heat 1 tbsp of reserved tomato oil in a large skillet. Add garlic and zucchini. Cook stirring for 5 minutes until zucchini is just starting to soften. Remove from heat.

Unfold puff pastry one sheet at a time onto a lightly floured work surface. Gently roll pastry out making it just big enough to cut 4 3" rounds the long way, 12 rounds total per sheet. Repeat with second sheet of pastry. Place each round into the well of a greased muffin tin. Divide zucchini mixture between tarts. Top with sun-dried tomatoes and goat cheese. Drizzle ½ tsp of reserved tomato oil onto each tart,then sprinkle with salt and pepper. Bake at 375º for 10 to 15 minutes until puffed and golden. Serve warm.

Makes 24.