Sun-dried Tomato and Goat Cheese Tarts

• 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.