Vegetable tartlets

Recipe from: 12/12/2002 12:00:00 AM
Ingredients 14
Servings 2


Serving Change
  • olive oil
  • 1
    French loaf, sliced
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • 250
    button or portebellini mushrooms, sliced
  • 4
    baby marrows, sliced fairly thickly
  • 45
    chopped fresh herbs such as chives, parsley and oregano
  • balsamic vinegar
  • 100
  • 100
    cake flour
  • 250
  • salt and black pepper to taste
  • 4
    extra-large eggs
  • 4
    rounds feta cheese, coarsely crumbled


Preheat the oven grill.
Drizzle olive oil over the bread slices and toast until golden brown.
Turn and toast on the other side until golden brown.
Halve each slice of toast.
Grease 20 muffin tray hollows with non-stick spray and line the bottom and sides of each hollow with the bread slices.
Stir-fry the onion, garlic, mushrooms and baby marrows in olive oil until the vegetables are golden brown but still crisp.
Add the herbs and drizzle with extra olive oil and sprinkle with balsamic vinegar.
Prepare a white sauce with the butter, cake flour and milk.
Season well with salt and pepper.
Remove from the heat, cool slightly and beat in the eggs one by one.
Add the vegetables and feta cheese to the sauce, mix and spoon into the prepared hollows.
Bake the tartlets at 190 °C for about 20 to 40 minutes or until the filling has set.
Cool in the tin and serve lukewarm.

Read more on: bake  |  grill  |  shallow-fry


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