NZ Woman's Weekly

Zucchini, bacon and feta tartlets

Zucchini, bacon and feta tartlets
  • Meal Type

    Tart
  • Courses

    Entrée

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. If you need a lot, freeze them until the occasion, then thaw and reheat in a hot oven for 3-5 minutes until golden and hot.

Makes 34

  • 3 sheets ready-rolled savoury shortcrust pastry
  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 4 rashers streaky bacon, diced
  • 2 medium zucchini, finely diced
  • 1 clove garlic, crushed
  • 3 eggs
  • ¾ cup cream
  • Sea salt and cracked pepper
  • 50g diced feta cheese

1 Preheat oven to 180oC. 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.

2 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.

3 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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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