
Zucchini, bacon and feta tartlets

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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.
http://www.bite.co.nz/recipe/10014/Zucchini-bacon-and-feta-tartlets/
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