Preheat the oven to 200°C. Heat the oil in a large frying pan and sauté the onions until soft and golden.
Add the courgettes and sauté until tender but still al dente. Remove from the heat and add the lemon zest, garlic, mint and feta. Mix until well combined. Season to taste.
Cut the pastry into 6 squares.
Grease 6 quiche tins (12cm) or a jumbo muffin tray and line with the pastry squares.
Fill the pastry lined tin with the courgette filling.
Beat the eggs and cream together and season. Pour over the filling.
Bake for +- 20 minutes.
Tip: for a large tart (+- 28cm), bake for 30 minutes at 190°C.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.