NZ Woman's Weekly

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

"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

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