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.
- 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.