Home > Recipes > Zucchini, bacon and feta tartlets

Zucchini, bacon and feta tartlets
( SERVES 34 )

NZ Woman's Weekly

4.0 / 5 FROM 1

Ready-rolled pastry makes these tartlets as easy as 1-2-3. Try different fillings like mushroom, spinach and blue cheese, or sundried tomato, basil and mozzarella.

Ingredients

1 Tbsp	Olive oil
3 sheets	Savoury shortcrust pastry
1	Onion, finely diced
4 pieces	Streaky bacon, diced
2	Zucchini, medium. finely diced
1 clove	Crushed garlic
3	Eggs
¾ cup	Cream
1 to taste	Sea salt and cracked black pepper
50 g	Feta, diced

Directions

Preheat oven to 180C.
Semi-thaw the pastry sheets. Using a cookie cutter or glass, cut out 6cm discs and press into the base of 3 mini muffin trays (or reuse one tray if you don’t have 3).
Chill until required.
Heat the oil in a frying pan and saute onion, bacon, zucchini and garlic for 3-4 minutes until just coloured, but zucchini is tender.
Let cool, then spoon into pastry shells.
Whisk together eggs, cream and seasoning and pour into tartlet shells, slowly allowing the mixture to drizzle through the zucchini mix and fill the tarts.
Dot with feta and bake for 12-15 minutes until golden.
Serve with herbs and cracked pepper.