Small Zucchini Tartlets

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Small Zucchini Tartlets
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
6
For the crust
200 grams Pastry flour
100 grams cold butter (cut into pieces)
50 grams acid Whipped cream
1 egg
salt
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
salt
freshly ground peppers
Nutmeg
For baking
Pastry flour (for the work surface)
Fat (for molds)
How healthy are the main ingredients?
Whipped creamParmesanWhipped creamrosemarythymeegg

Preparation steps

1.

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.

2.

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.