NZ Woman's Weekly

Zucchini, feta and red onion tartlets

Zucchini, feta and red onion tartlets

Warm savoury treats always go down well at a party, so make plenty or prepare ahead and freeze. These tartlets have a simple base, but the creamy feta and sweet-and-sour onions make them flashy and flavourful.

  • 2-3 sheets ready-rolled short crust pastry
  • 2 eggs
  • 1 cup cream
  • ½ cup grated tasty cheese
  • 1 tsp celery salt
  • 1 zucchini, grated
  • 1 tbsp oil
  • 1 large red onion, halved
  • and finely sliced
  • ¼ cup white wine vinegar
  • 2 tbsp honey
  • 100g feta cheese
  1. Preheat the oven to 180ºC. Cut small circles from the pastry using a cookie cutter or the rim of a glass, then line two 12-hole mini muffin trays with the pastry, pressing in to form nests. Chill trays until required.
  2. In a jug, beat the eggs and cream until smooth, then stir in the cheese, salt and zucchini.
  3. Fill each of the nests with the egg and zucchini mixture. Bake for 12-15 minutes until golden and puffed. (Freeze at this stage, if desired.)
  4. For the red onion jam, heat the oil and add the onions. Cook gently for 4-5 minutes until softened, then add the vinegar and honey and simmer for 5-8 minutes until pink and syrupy.
  5. When ready to serve, heat in a hot oven for 5 minutes. Arrange on platters and top with a small slice or wedge of feta and a little red onion jam.

Makes 24

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
NZWW cover

Subscribe to the magazine

Pregnant Kate steps out with a tiny baby bump!

In this week’s issue of the New Zealand Woman’s Weekly, Kate is all smiles as she steps out with a tiny baby bump.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe