Ingredients for Mini Courgette and Goat Cheese Tarts

• 1 massa de torta refrigerada (metade de um pacote de 425g)

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

• 1 colher de chá de sal

• 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

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.

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