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Mini Courgette and Goat Cheese Tarts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These elegant mini courgette and goat’s cheese tarts are a sophisticated addition to any summer gathering. The combination of creamy, tangy goat’s cheese and thinly sliced courgette creates a delicate balance of flavours, while the fresh lemon thyme provides a bright, aromatic finish. Arranging the courgette slices in a floral pattern makes these bite-sized treats as visually appealing as they are delicious, ensuring they stand out on any buffet table or sharing platter.

As a versatile vegetarian starter, these tarts are perfect for light entertaining or as a seasonal canapé. The pastry bases can be prepared in advance and kept in the freezer, making them an excellent choice for stress-free hosting. Serve them warm from the oven to appreciate the golden, flaky crust, or at room temperature for a relaxed garden lunch.

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Ingredients for Mini Courgette and Goat Cheese Tarts

  • 1 refrigerated pie crust (half of 425g package)

  • 1.1kg 1-inch-diameter courgette, cut into 1/16- to 1/8-inch-thick rounds

  • 1 teaspoon salt

  • 2 tablespoons extra-virgin olive oil plus additional for drizzling

  • 2 teaspoons chopped fresh lemon thyme or regular thyme

  • 90g soft fresh goat cheese, room temperature

  • 30g freshly grated Parmesan cheese

How to make Mini Courgette and Goat Cheese Tarts

Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch biscuit cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover; keep frozen.

Toss courgette with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place courgette in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle courgette with pepper.

Preheat oven to 204°C. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 courgette slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining courgette and dough (reserve any remaining courgette for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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