Small Zucchini Tartlets
- For the crust
- 200 grams Pastry flour
- 100 grams cold butter (cut into pieces)
- 50 grams acid Whipped cream
- 1 egg
- For the filling
- 3 zucchini (each about 80 grams)
- 1 sprig rosemary
- 1 sprig thyme
- 3 eggs
- 250 milliliters Whipped cream
- 70 grams grated Parmesan
- freshly ground peppers
Preheat oven to 200°C (approximately 400°F).
For the crust, mix together the flour, butter, sour cream, egg and salt. Knead into a smooth dough. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling, rinse the zucchini and cut into slices. Rinse the herbs, shake dry, pluck the leaves and chop finely.
Whisk together the eggs and cream. Stir in the cheese and herbs. Season with salt, pepper and nutmeg. Roll out the dough on a floured surface into 6 circles about 10 cm (approximately TK inches) in diameter. Press into the tart molds, trim the crust and prick with a fork several times. Spread the zucchini slices on the crust and pour in the egg mixture. Bake for 20-25 minutes or until golden.