How to Make Classic Zucchini Tartlets
These tasty zucchini tartlets will provide the family with a dose of veggies, without them even noticing.
Ingredients (serves 8 people)
- 1 clove garlic, crushed
- 1 pack of zucchini, thinly sliced
- 100g grated white Cheddar
- 10ml chopped jalapeño chilis
- 125ml cream
- 25ml fresh dill, chopped
- 3 large eggs
- 30ml olive oil
- 3ml cumin seeds
- 4 spring onions, sliced
- About 8 sheets of phyllo pastry
- Extra dill, small salad onions and jalapeño peppers, to garnish
- Melted butter
- Oven temperature: 190°C
Heat the oil in a large pan. Fry the zucchinis, spring onion, garlic, cumin seeds and jalapenos together for 1-2 minutes. Remove from the heat and set aside.
Preheat the oven to 190°C. Brush a sheet of phyllo pastry with melted butter. Cover with another sheet and repeat until you have four layers. Cut out circles to fit into small cupcake or tart tins.
Mix the eggs, cream, cheese and dill together. Season with salt and freshly ground black pepper. Half-fill each pastry case with the egg mixture. Add some of the zucchini mixture into each one. Bake in a preheated oven for 20 minutes or until set. Remove from the oven and cool slightly before serving. Serve warm or at room temperature. Garnish with dill, salad onions and extra jalapenos.