These were fun and good, inspired by Ina Garten – click here for her recipe. I did them in mini-tart pans rather than as one big tart. Once you get the pastry dough into the tart pans, pop them back in the fridge for a while before loading up with the filling. And I added some ricotta to the goat cheese, but just because I happened to have some.
Here they are before the oven… Use a mandolin for even slicing on the zucchini-