Courgette, mint and feta tarts

Recipe from: 18 September 2012

Ingredients 12
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 15
    ml
    oil
  • 1
    onion - chopped
  • 250
    g
    courgettes - sliced
  • zest of 1 lemon
  • 2
    cloves garlic - crushed
  • 125
    ml
    chopped mint
  • 200
    g
    feta cheese - cut into small cubes
  • 400
    g
    ready-rolled butter puff pastry
  • 3
    large eggs
  • 125
    ml
    cream
  • 125
    ml
    milk
  • Salt and pepper to taste
 

Method

00:10
 
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.



 

Read more on: recipe  |  vegetables  |  bake  |  vegetarian  |  dairy
 

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