Savory Provencal Tartlets

New Haven (WTNH) - We all lead very busy lives, but if you think you don't have time to cook, think again. Nicole Straight is here with another quick and easy meal. This time she's making "Savory Provencal Tartlets."

Information and recipe provided by our guest:
www.timetoeat.com

Nicole will be the guest chef at Windemere on the Lake on Sunday, Oct. 5th & 12th doing demonstrations. *This recipe is among the dishes to be featured.

Savory Provencal Tartlets:

1 package Puff Pastry sheets (in frozen food section of grocery store)
olive oil
6 oz. peppered goat cheese
6 oz. Olive tapenade
1 small zucchini
kosher salt
black pepper
dried thyme
4 oz. grated Parmesan cheese
Preheat oven to 425. Bring puff pastry to room temperature. Unroll when thawed (about 10 minutes). Line a cookie sheet with a Silpat mat or aluminum foil sprayed with nonstick spray. Brush puff pastry with olive oil and cut into small rounds using a circular pastry or cookie cutter.
Place rounds on Silpat lined baking sheet and spread a _ teaspoon of goat cheese to each round. Add a small dollop of tapenade next. Using a vegetable peeler, make thin round slices of zucchini, they should be almost paper thin. (A mandoline works well too.)
Gently toss zucchini with salt, pepper, thyme and Parmesan cheese. Lay 2-3 slices of zucchini to each round and brush with a thin layer of olive oil and a small pinch of Parmesan cheese. Bake for 8-10 minutes or until pastry has risen and is golden brown.
Serve warm.