SUN-DRIED TOMATO AND GOAT CHEESE TARTS

We were asked to bring an appetizer to a dinner party on Saturday night.  I love potluck dinners for so many reasons, not the least of which is that I only have to fix one thing.  And since it is only one thing, I can spend more time making the dish than I might when I am preparing an entire meal.  This appetizer isn't a lot of work, but it is putzy (sic).

SUN-DRIED TOMATO AND GOAT CHEESE TARTS.  Makes about 15.
*  1 ounce sun-dried tomatoes in oil, drained and finely chopped
*  1 medium zucchini, thinly sliced
*  1 garlic clove, crushed
*  1 sheet of puff pastry, thawed
*  4 ounces crumbled goat cheese
Preheat the oven to 425ºF.  Dampen a large baking sheet.  Heat 1 tablespoon of the oil from the tomatoes in a skillet; add the zucchini slices and cook over medium heat, stirring occasionally, for about 8 - 10 minutes, or until golden brown on both sides.  Add the garlic and cook, stirring, for 30 seconds.  Remove from the heat and let cool while you prepare the pastry bases.

Thinly roll out the pastry on a lightly floured counter.  Using a plain 3" cutter, cut out 15 rounds, rerolling the trimmings if necessary.  Transfer the circles to the prepared cookie sheet and prick 3-4 times with the tines of a fork.

Divide the zucchini mixture equally between the pastry circles, add the tomatoes, leaving a 1/2" edge, and top each tart with a small spoonful of goat cheese.  Drizzle over 1 tablespoon of the remaining oil from the tomatoes and season to taste with salt, pepper, and herbs.

Bake the tarts in the preheated oven for 10+ minutes, or until golden brown and well risen.  Serve warm.